Hangzhou-style Braised Pork Belly, 東坡肉 (Dong Po Rou)
The slow-braised tenderized pork belly in brown sauce, melts in your mouth with sweet & salty taste. This Chinese dish is perfect with a bowl of white rice or steamed buns (Man-Tau).
Course Main Course
Cuisine Asia, Chinese, Hangzhou
Keyword Pork
Prep Time 10 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours10 minutesminutes
Servings 8servings
Calories 790kcal
Author SforB
Ingredients
1kgPork belly
8slicesGinger ,sliced
3bunchSpring onions
480mlShao xing rice wine
3tbspDark soy sauce
150mlLight soy sauce
130gRock sugar
1Big red chili (optional)
Instructions
Wash and blanch the pork belly in boiling water for 3 minutes, removing any impurities. Remove the pork belly and cut them into smaller cubes, around 3 by 3 inches.
Prepare a medium-sized crock pot or saucepan. * Wash and cut the spring onions into ~4cm length. Place a layer of spring onions covering the entire base of the pot. Then, top it off with the ginger slices (and chili, if any) - as shown in the picture.
Place the pork belly pieces, skin-side down, on top of the spring onions and ginger. Add the Shao xing rice wine, dark & light soy sauce into the pot. Scatter the rock sugar on top of the pork belly pieces.
Place the pot under medium-high heat. Once the liquid starts to boil, reduce the heat to low. Cover the pot with lid and simmer for 90 minutes.
After 90 minutes, flip the pork belly pieces in the pot to skin-side up. Continue to simmer over low heat for another 90 minutes.
The pork belly pieces are ready to be served as they are. Otherwise, option to cut them with a kitchen scissors into even smaller pieces.
Notes
* It is important to not have a pot that is too big in size - the pork belly should be placed in the pot without stacking, but there should not be too much extra space.Volume to metrics Conversions can be found here.