Place pork belly, skin side down in heated wok, and singe off the hair by pushing the meat around.
Transport yourself to Asia with this delicious braised pork belly recipe. The secret to juicy, succulent braised pork belly (Dong Po Rou) is all in the preparation. Poaching the pork belly in cooking wine before slicing it and braising it with savory aromatics like ginger, soy sauce, and scallions results in tender, melt-in-your-mouth goodness. This extra step may seem tedious but is well worth the time. Will it be better than your favorite dim sum restaurant order? You’ll just have to try it to find out.