Dongpo Pork
Dongpo Pork
Ingredients
- 1000 g pork belly
- 30 g ginger, sliced
- 30 g green onions
- 10 g rock sugar
- 10 ml cooking wine
- 10 ml light soy sauce
- 5 ml dark soy sauce
- 100 ml water
Instructions
- 1
Cut the pork belly into square pieces, approximately 5 cm x 5 cm.
⏱️ 5 min
- 2
Place the pork belly into a large pot and cover with cold water. Add 10 g of the green onions (roughly chopped) and 10 g of the ginger slices. Bring to a boil over high heat and cook for 5 minutes.
⏱️ 15 min•🌡️ 100
- 3
Remove the pork belly from the pot and let it cool down on a wire rack for about 10 minutes. Once cool enough to handle, score the skin side of each piece of pork belly with a knife in a grid pattern, being careful not to cut too deep into the fat.
⏱️ 15 min
- 4
Place the remaining 20 g of green onions (roughly chopped) and 20 g of ginger slices at the bottom of a clean, heavy-bottomed pot or Dutch oven. Arrange the scored pork belly pieces on top of the aromatics, with the skin side facing down.
⏱️ 5 min
- 5
Add the rock sugar, cooking wine, light soy sauce, and dark soy sauce to the pot. Pour in the 100 ml of water.
⏱️ 2 min
- 6
Cover the pot tightly and bring the liquid to a simmer over medium heat. Once simmering, reduce the heat to low and continue to simmer for 2 hours.
⏱️ 125 min
- 7
After 2 hours, carefully turn the pork belly pieces so the skin side is facing up. Re-cover the pot and continue to simmer on low heat for another 1 1/2 hours, or until the pork is fork-tender and the sauce has thickened slightly.
⏱️ 90 min
- 8
Transfer the cooked Dongpo Pork to a serving dish, spooning some of the rich sauce over the top. Serve immediately.
⏱️ 5 min
Kitchen Tools
Dongpo Pork
- 1000 g pork belly
- 30 g ginger, sliced
- 30 g green onions
- 10 g rock sugar
- 10 ml cooking wine
- 10 ml light soy sauce
- 5 ml dark soy sauce
- 100 ml water
Instructions
- 1
Cut the pork belly into square pieces, approximately 5 cm x 5 cm.
⏱️ 5 min - 2
Place the pork belly into a large pot and cover with cold water. Add 10 g of the green onions (roughly chopped) and 10 g of the ginger slices. Bring to a boil over high heat and cook for 5 minutes.
⏱️ 15 min•🌡️ 100 - 3
Remove the pork belly from the pot and let it cool down on a wire rack for about 10 minutes. Once cool enough to handle, score the skin side of each piece of pork belly with a knife in a grid pattern, being careful not to cut too deep into the fat.
⏱️ 15 min - 4
Place the remaining 20 g of green onions (roughly chopped) and 20 g of ginger slices at the bottom of a clean, heavy-bottomed pot or Dutch oven. Arrange the scored pork belly pieces on top of the aromatics, with the skin side facing down.
⏱️ 5 min - 5
Add the rock sugar, cooking wine, light soy sauce, and dark soy sauce to the pot. Pour in the 100 ml of water.
⏱️ 2 min - 6
Cover the pot tightly and bring the liquid to a simmer over medium heat. Once simmering, reduce the heat to low and continue to simmer for 2 hours.
⏱️ 125 min - 7
After 2 hours, carefully turn the pork belly pieces so the skin side is facing up. Re-cover the pot and continue to simmer on low heat for another 1 1/2 hours, or until the pork is fork-tender and the sauce has thickened slightly.
⏱️ 90 min - 8
Transfer the cooked Dongpo Pork to a serving dish, spooning some of the rich sauce over the top. Serve immediately.
⏱️ 5 min