Dong Po Rou (Red-Braised Pork)
Dong Po Rou (Red-Braised Pork)
Ingredients
For the Pork Belly
- 2 pounds pork belly, large slab, cut into several large cubes
- as needed water, for blanching and braising
- as needed dark coloring agent, e.g., dark soy sauce
For the Braising Liquid
- 5 slices ginger
- 3 stalks green onions, cut into sections
- 2 pieces star anise
- 2 bay leaves
- 1 cinnamon stick, small
- as needed rock sugar, several small pieces
- 1 1/2 cups Shaoxing wine
- 1/2 cup light soy sauce
- 1 1/2 tablespoons dark soy sauce
Instructions
- 1
Place the large slab of pork belly in a large pot and cover with water. Bring to a boil and blanch the pork belly for 5-10 minutes. Remove the pork belly from the water and pat dry.
⏱️ 15 min
- 2
Using a fork, prick holes all over the skin side of the pork belly. Rub the skin with a dark coloring agent (such as dark soy sauce) and let it dry completely for about 10-15 minutes.
⏱️ 15 min
- 3
Heat a pan over medium-high heat. Sear the pork belly skin-side down until golden and crispy, about 5-7 minutes. Once seared, carefully cut the large slab of pork belly into individual large cubes.
⏱️ 10 min
- 4
Tie each pork belly cube with kitchen string to help it maintain its shape during braising.
⏱️ 5 min
- 5
Arrange the ginger slices at the bottom of a clay pot or heavy-bottomed pot. Place the cut sections of green onions over the ginger. Carefully place the tied pork belly cubes on top of the green onions, skin side up.
⏱️ 5 min
- 6
Add the star anise, bay leaves, and cinnamon stick around the pork belly. Scatter the rock sugar pieces into the pot. Pour in the Shaoxing wine, light soy sauce, and dark soy sauce. Add water until the pork belly is barely covered with liquid.
⏱️ 5 min
- 7
Cover the pot with a lid. Braise the pork belly on low heat for 2-3 hours, or until fork-tender and gelatinous.
⏱️ 180 min
- 8
Carefully remove the braised pork belly cubes from the pot and place them into individual serving bowls. Remove the kitchen string if desired.
⏱️ 5 min
- 9
Strain the braising liquid into a separate small saucepan to remove solids. Bring the strained sauce to a simmer and reduce it over medium-high heat until it thickens slightly to a desired consistency.
⏱️ 10 min
- 10
Pour the reduced sauce generously over the pork belly in the serving bowls. Serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Dong Po Rou (Red-Braised Pork)
For the Pork Belly
- 2 pounds pork belly, large slab, cut into several large cubes
- as needed water, for blanching and braising
- as needed dark coloring agent, e.g., dark soy sauce
For the Braising Liquid
- 5 slices ginger
- 3 stalks green onions, cut into sections
- 2 pieces star anise
- 2 bay leaves
- 1 cinnamon stick, small
- as needed rock sugar, several small pieces
- 1 1/2 cups Shaoxing wine
- 1/2 cup light soy sauce
- 1 1/2 tablespoons dark soy sauce
Instructions
- 1
Place the large slab of pork belly in a large pot and cover with water. Bring to a boil and blanch the pork belly for 5-10 minutes. Remove the pork belly from the water and pat dry.
⏱️ 15 min - 2
Using a fork, prick holes all over the skin side of the pork belly. Rub the skin with a dark coloring agent (such as dark soy sauce) and let it dry completely for about 10-15 minutes.
⏱️ 15 min - 3
Heat a pan over medium-high heat. Sear the pork belly skin-side down until golden and crispy, about 5-7 minutes. Once seared, carefully cut the large slab of pork belly into individual large cubes.
⏱️ 10 min - 4
Tie each pork belly cube with kitchen string to help it maintain its shape during braising.
⏱️ 5 min - 5
Arrange the ginger slices at the bottom of a clay pot or heavy-bottomed pot. Place the cut sections of green onions over the ginger. Carefully place the tied pork belly cubes on top of the green onions, skin side up.
⏱️ 5 min - 6
Add the star anise, bay leaves, and cinnamon stick around the pork belly. Scatter the rock sugar pieces into the pot. Pour in the Shaoxing wine, light soy sauce, and dark soy sauce. Add water until the pork belly is barely covered with liquid.
⏱️ 5 min - 7
Cover the pot with a lid. Braise the pork belly on low heat for 2-3 hours, or until fork-tender and gelatinous.
⏱️ 180 min - 8
Carefully remove the braised pork belly cubes from the pot and place them into individual serving bowls. Remove the kitchen string if desired.
⏱️ 5 min - 9
Strain the braising liquid into a separate small saucepan to remove solids. Bring the strained sauce to a simmer and reduce it over medium-high heat until it thickens slightly to a desired consistency.
⏱️ 10 min - 10
Pour the reduced sauce generously over the pork belly in the serving bowls. Serve hot.
⏱️ 5 min