Dong Po Rou (Braised Pork Belly)
By Jonathan Wu
Here’s a recipe for Braised Pork Belly, a.k.a Dong Po Rou, that I would often eat whenever I visit my relatives in China.
Ingredients
2 pound slab of pork belly (900g)
3 bunches scallions (washed and cut in half lengthwise)
8 slices ginger
2 cups Shaoxing wine
2/3 cup light soy sauce
2 1/2 tablespoons dark soy sauce
4-5 oz. rock sugar (depending on desired level of sweetness)
Instructions
- Wash the pork belly as a whole piece. Blanch it whole in boiling water for one minute and drain.
- Cut the pork into 3 x 3 inch pieces. You can also make them 2 x 2 inches if you like them smaller. Set aside.
- In a medium clay pot (preferably) or a medium (4-quart) regular pot, lay the scallions on the bottom in a thick, even layer. The scallions should cover the entire bottom of the pot. Space the ginger slices evenly over the scallions.
- Lay the pork belly skin-side down on top of the ginger and scallions. Pour over the Shaoxing wine, light soy sauce, and dark soy sauce. Add the rock sugar to the pot as well.
- Cover the pot and place it over medium high heat. Once the liquid in the pot comes to a boil, immediately turn down the heat to low and simmer for 90 minutes.
- After 90 minutes, turn the pork belly skin-side up in the pot, cover, and let simmer for another 90 minutes at the lowest heat.
Enjoy!
Macros
| Macro | Amount | Daily % |
|:————–|:——–|:——–|
| Calories | 590kcal | 30% |
| Carbohydrates | 17g | 6% |
| Protein | 12g | 24% |
| Fat | 60g | 92% |
Attributions
https://thewoksoflife.com/braised-pork-belly-dong-po-rou/
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