Dong Po Chinese Pork Belly Recipes

BRAISED PORK BELLY - DONG PO MEAT

Steps:

• Cut the pork into 4cm squares. Heat up the wok, put the pork skin side down to dry fry the skin until it becomes slightly brown. Remove.
• Place the pork in a pot of hot water and blanch for three minutes. Remove.
• Lay the spring onions in a crosshatch pattern at the bottom of a medium sized clay pot to form a thick even layer. The spring onions should cover the entire bottom of the pot. Lay the ginger slices evenly over the spring onion.
• Tie the pork pieces with a kitchen string.
• Arrange the pork pieces skin down on top of the spring onions.
• Add the remaining ingredients in B into the clay pot.
• Bring it to a boil with the lid on. When the liquid in the pot starts to boil, reduce the heat and simmer for 90 minutes without stirring it.
• Turn the pork pieces skin-side up in the pot. Cover and simmer for another 90 minutes.
• Transfer the pork pieces to a plate. Remove the strings.
• Drizzle the sauce over the pork. Serve.

BRAISED PORK BELLY - DONG PO PORK RECIPE

Steps:

• Clean and cut vegetables as necessary.
• For garlic, slices half of it and leave the other half as clove.
• Prepare the other ingredients as listed.
• Bring a pot of water to boil, with enough water to cover the pork belly.
• Add half amount of ginger into the water.
• Blanch pork belly for 10 minutes.
• Remove from boiling water and soak in a cold bath until can handle with hands,
• Cut pork belly into 2 inches (L) X 1 inch (W).
• Preheat cooking pan/wok with cooking oil.
• Quick sear the pork belly for a rough brown edge.
• Remove from pan and set aside.
• Preheat pan/wok with cooking oil.
• Shallow fry the sliced garlic to golden and set aside.
• Shallow fry the cloves garlic and crushed ginger to aromatic fragrance. Then set aside.
• Add rock honey sugar and caramelized at very low heat.
• Once rock honey sugar is caramelized, add the fried ginger and garlic.
• Then switch to high heat and add soy sauce.
• Add water, seared pork belly, red yeast rice, shao xing wine, and half the amount of spring onion.
• Bring to a boil and reduce heat to a simmer.
• Keep covered and simmer for 75 minutes.
• Meanwhile, bring about 1000ml water and 1 tsp of salt to boil.
• Blanch the sweet peas and then soak them in a cold bath. Peel sweet peas into half and set aside.
• After 75 minutes, use a strainer to remove the ginger, garlic, red yeast rice, and spring onion.
• Gently, add the remaining spring onion in as a whole stalk.
• Keep covered and simmer for another 10 minutes until the spring onion softened.
• Then remove the spring onion as a whole and set aside.
• Further reduce the gravy until thickened.
• Into a separated container, set aside the pork belly and the gravy.
• With a clean plate, begin rolling the whole softened spring onion into a small circle of 2 inches diameters and place on the plate.
• Gently place 1 piece of pork belly on top of the rolled spring onion.
• Add 1/4 tsp of cooked red yeast rice on top of the pork belly skin.
• Then carefully place 2-3 pieces of fried garlic slice slanted on the red yeast rice.
• At the side of the pork belly, gently place 1 half of the sweet peas.
• Finish off with 1 tbsp of the gravy on top and serve!

BRAISED PORK BELLY (DONG PO ROU/东坡肉)

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.

DONG PO (CHINESE PORK BELLY)

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.

DONG PO ROU (BRAISED PORK BELLY)

Steps:

• Wash and clean pork belly, then blanch in boiling hot water for 1 minute.
• Drain and cut into 2x2 inch squares.
• Line your clay pot / stock pot / sauce pan (use one with tall sides that'll nicely fit your pork belly, do not use a wide or large pan.) with spring onions, then layer the ginger slices on top.
• Place pork belly skin side down on ginger, and pour shao xing wine, light soy sauce, and dark soy sauce over.
• Top with rock sugar, then pour water into the pot.
• There is no need to stir.
• Cover and bring to a boil over medium high heat.
• Once boiling, lower heat to low, and simmer for 90 minutes.
• After 90 minutes, carefully flip pork over and simmer for another 90 minutes, basting the skin occasionally.
• Add some water if the liquid is evaporating too quickly.
• Adjust seasoning to taste add more sugar or more soy sauce.
• Sieve out grease before serving sauce over pork belly.
• Garnish with spring onions.