Chinese Braised Pork Belly  – Dong Po Pork Belly  东坡肉

Chinese Braised Pork Belly – Dong Po Pork Belly 东坡肉


Dong Po Rou is after the name of a very
famous Chinese Su Dong Po Being a Chinese poet, Su Dong Po loved drinking wine and he accidentally created this dish a lot of wines are used in the dish
and it gives a very nice fragrance to dish let’s learn how to make it firstly we pick a nice piece of pork belly this pork belly is our 1.3 lbs or 600 gram with the skin on pick one with nice distribution of half
fat and half lean meat. A good start add two slices of ginger in water. blanch
the pork belly in boiling water for 15 minutes to get rid of the rough taste
and then cool down in ice water for 10 minutes to maintain the texture then cut the pork belly into square shape the length is about 1.5 inch or 4 cm you may adjust the size to your preference use a rope to tight up the pork belly this step is optional just that the pork belly will become so
tender that is better to be tied up to keep the shape now we have 8 beautiful
pieces of pork belly ready in the pot place the spring onion at the bottom add 5 slices of ginger and 5 cloves of garlic on top then place the pork belly with the skin facing down add 2 cups of Chinese cooking wine a quarter cup of light soy sauce 2 tablespoons of dark soy sauce and 2 star anies add water to just cover the pork belly oh don’t forget rock sugar. rock sugar acts as a natural meat tenderizer. we use it very often in braising dish to facilitate the cooking process bring the content to boil then simmer the whole content
in low heat for one and a half hour we braise the pork belly for a long time in
order to make it as tender as possible there’s no need to stir the pork while
braising the spring onions at the bottom of the pot prevent meat from sticking you may also use pressure cooker if you have one it’s more convenient and also the results are the same after 1.5 hour. turn the pork belly with the
skin facing up simmer in low heat for another 1.5 hr by the way don’t be scared away by the quantity of cooking wine used. you won’t get drunk as the alcohol will you evaporate during the braising and what you’re left with is
which fragrance and magic taste after one and a half hour. this is done.
transfer the pork belly to the serving plate be careful the pork belly is
really really tender and super tasty add some sauce on the pork belly such a beautiful dish with incredible
taste and rich fragrance no one can resist it’s time to try hmm it has melt-in-your-mouth texture and it is not greasy at all it has very rich fragrance. very very nice also don’t throw away the sauce you can mix it with the rice it tastes really really nice Prefect thanks for watching. please subscribe my channel.
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