Best Dongpo Braised Pork Belly Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BRAISED PORK BELLY (DONG PO ROU/东坡肉)



Braised Pork Belly (Dong Po Rou/东坡肉) image

Braised Pork Belly (Dong Po Rou/东坡肉) - You can always "forget" to set your kitchen timer and wait for the tantalizing aroma to remind you of the mouth-watering concoction simmering on your stovetop.

Provided by Rasa Malaysia

Categories     Chinese New Year

Time 1h30m

Number Of Ingredients 12

clay pot, dutch oven or stainless steel pot
Food safety strings, optional
1 lb. (0.4 kg) pork belly
1 tablespoon oil
3 stalks scallions, cut into 3-inch (6 cm) lengths
1- inch peeled ginger, cut into slices
2-3 tablespoons low sodium soy sauce or 1-2 tablespoons regular soy sauce
2 tablespoons dark soy sauce
3 1/2 tablespoons Shaoxing wine
water, enough to cover the pork belly
1 oz. (28 g) rock sugar, lightly crushed or 2 1/2 tablespoons (40 g) brown sugar
extra sugar, as per taste

Steps:

  • Bring a pot of water to boil. Add the pork belly and boil for 5 minutes. Discard water, remove pork from pot, rinse and pat dry. Cut the meat into 2 1/2-inch squares. Tie the pork pieces with food safety strings as tight as possible to avoid meat from falling apart while braising.
  • Heat up a clay pot or stainless steel pot with oil, stir-fry the ginger and scallions until aromatic. Pour in the water and continue boiling for 10 minutes.
  • Add light soy sauce, dark soy sauce and wine, adequate amount of water just to cover the pork belly and boil in high heat. Mix in rock sugar, pork pieces, skin side down and cook for 5 minutes.
  • Lower the heat to medium-low, at a gentle simmering level, cover the pot and braise pork for 30 minutes. Turn pork skin side 'up', and continue braising for 1 1/2-2 hours, or until pork is tender enough to your liking. Adjust seasoning, as per taste, eg. sugar.
  • Dish up and serve pork with Dongpo sauce over steamed rice or buns and vegetables.

Nutrition Facts : Calories 376 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 81 milligrams cholesterol, Fat 63 grams fat, Protein 12 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 4 people, Sodium 955 grams sodium, Sugar 7 grams sugar, UnsaturatedFat 0 grams unsaturated fat

DONG PO (CHINESE PORK BELLY)



Dong Po (Chinese Pork Belly) image

Named after an ancient Chinese statesman, poet and gourmand of the Song Dynasty, the pork belly is cooked three different ways, rendering the meat succulent, tender and very flavorful. (If you can't find pork belly, ask the butcher; it is what bacon is before it is cured and sliced.)

Provided by Good EatNZ

Categories     World Cuisine Recipes     Asian     Chinese

Time 2h15m

Yield 6

Number Of Ingredients 8

1 pound raw pork belly
3 tablespoons vegetable oil
¼ cup light soy sauce
¼ cup dark soy sauce
½ cup Chinese rice cooking wine
3 ½ ounces Chinese rock sugar
1 (1 inch) piece fresh ginger, peeled and grated
8 spring onions, sliced

Steps:

  • Slice the pork belly into 2-inch wide strips. Bring a large pot of water to a boil, and stir in the pork slices; reduce heat to a simmer, and cook the meat for 10 minutes. Remove from the water, and blot dry with paper towels.
  • Heat the vegetable oil over medium-high heat in a large wok, and brown the pork strips well on all sides. Pork will splatter - use a splatter shield for this step.
  • While pork is browning, mix together the light soy sauce, dark soy sauce, rice wine, rock sugar, ginger, and spring onions in a large soup pot or stockpot. Bring the mixture to a boil, stirring to dissolve the sugar. Reduce heat to a gentle simmer, and lay the pork strips into the liquid. Cover, and simmer until the meat is very tender, 1 1/2 to 2 hours. Add water as needed to keep the liquid from going completely dry.

Nutrition Facts : Calories 578.3 calories, Carbohydrate 25.8 g, Cholesterol 54.4 mg, Fat 46.9 g, Fiber 0.7 g, Protein 8.9 g, SaturatedFat 15.7 g, Sodium 1230.1 mg, Sugar 23.4 g

Related Topics