Dong Po (Chinese Pork Belly)
Ingredients2 h 15 m servings 578
- 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.
- Cook's Notes:
- Chinese rock sugar is available at specialty and Asian grocery stores. If you can't find it, substitute brown sugar.
- A dash of five-spice powder is delicious, but not traditional. I like to quickly stir-fry some vermicelli with some of the remaining liquid and serve the pork on top.
Per Serving: 578 calories; 46.9 25.8 8.9 54 1230 Full nutrition
ReviewsRead all reviews 7
I found this recipe while trying to figure out how to make my own barbecue pork steamed buns and thought that this would make a suitable filling. Last night's supper was the test run, and I am ...
This was excellent! My husband cooked this (so its easy too!!) he replaced a few things (because of what we had!) All dark soy sauce, used 2ozs of Brown sugar and water with a tablespoon of v...
I used Malbec instead of rice wine, ginger, brown sugar plus a half a cup of dark soy sauce....kept adding water in the course of two hours and came out....better than expected! Awesome sauce....
I love it. didn't expect to turn out that good defo my favourite now
Very tender with a nice flavor (on the sweet side). I would definitely be making this again! Loved it
Delicious & easy. I substituted sherry for rice wine & brown sugar instead of rock sugar. Great recipe