Dong Po Rou (Soy Sauce Braised Pork Belly)
ID: c4bd3bf4...
Dong Po Rou is a legendary Chinese braised pork belly dish known for its melt-in-your-mouth tenderness and glistening, rich sauce. The pork is perfected through a meticulous three-step technique: gentle parboiling, slow oven braising, and extended steaming.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Sear and scrub the pork belly skin, then parboil with wine, ginger, and scallions for 40 minutes. → Caramelize rock sugar with soy sauce, wine, and water; sauté ginger and scallions for the braising base. → Score pork halfway through into squares, layer in pot with aromatics and sauce, and oven-braise at 120°C for 2 hours. → Transfer pork to a steaming dish with strained sauce and steam for another 2 hours. → Reduce braising sauce with cornstarch slurry and mirin, then pour glaze over pork served with broccoli.
Cooking Steps
Brief Cooking Order
Sear and scrub the pork belly skin, then parboil with wine, ginger, and scallions for 40 minutes. → Caramelize rock sugar with soy sauce, wine, and water; sauté ginger and scallions for the braising base. → Score pork halfway through into squares, layer in pot with aromatics and sauce, and oven-braise at 120°C for 2 hours. → Transfer pork to a steaming dish with strained sauce and steam for another 2 hours. → Reduce braising sauce with cornstarch slurry and mirin, then pour glaze over pork served with broccoli.
Introduction
Dong Po Rou is a legendary Chinese braised pork belly dish known for its melt-in-your-mouth tenderness and glistening, rich sauce. The pork is perfected through a meticulous three-step technique: gentle parboiling, slow oven braising, and extended steaming.
Step 1
Heat a dry pan over high heat. Press the skin side of the pork belly firmly against the hot pan to scorch away residual hair and impurities until golden and blistered.
Step 2
Transfer the seared pork belly into cold water to cool, then scrub the skin thoroughly with steel wool to remove charred debris.
Step 3
Place the cleaned pork belly in a pot with room-temperature water. Add 50ml Chinese cooking wine, 6 ginger slices, and 2 knotted scallions. Bring gently to a boil, then simmer over low heat for 30–40 minutes until firmed up.
Step 4
In a separate saucepan, combine 200g rock sugar with 2 tbsp of water and heat gently until caramelized. Add 200ml soy sauce, cook briefly until aromatic, then stir in 200ml Chinese wine and 200ml water to complete the braising sauce base.
Step 5
Slice 10 pieces of ginger and cut the white sections of 4 scallions. Sauté them in a frying pan with a little oil until golden and fragrant.
Ingredients List
Important Notes
Start parboiling in room-temperature or cold water rather than boiling water to avoid suddenly contracting the muscle fibers.
Scoring the pork partially (halfway down) keeps the block intact for cooking and handling while allowing sauce to penetrate deeply.
The two-stage cooking (oven braising followed by steaming) ensures the pork becomes fork-tender without disintegrating in turbulent boiling liquid.
After the oven braise, the dish can be refrigerated overnight to marinate further and easily skim off excess solidified fat before steaming.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...