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Dong Po (Chinese Pork Belly)

Dong Po (Chinese Pork Belly)

Cost $12, save $15

Source: Recommended by CookPal

  • 120 Min
  • 6 Servings
  • $12

INGREDIENTS

  • Protein

    • 1 pound raw pork belly

  • Cooking Oil

    • 3 tablespoons vegetable oil

  • Sauces and Condiments

    • ¼ cup light soy sauce
    • ¼ cup dark soy sauce
    • ½ cup Chinese rice cooking wine

  • Sweeteners

    • 3 ½ ounces Chinese rock sugar

  • Spices and Aromatics

    • 1 (1 inch) piece fresh ginger, peeled and grated

STEPS

1

Slice pork belly into 2-inch wide strips. Bring a large pot of water to a boil, and stir in pork slices; reduce heat to a simmer, and cook the meat for 10 minutes. Remove from the water and blot dry with paper towels.

2

Heat vegetable oil over medium-high heat in a large wok. Brown pork strips well on all sides. Pork will splatter — use a splatter shield for this step.

3

While pork is browning, mix together light soy sauce, dark soy sauce, rice wine, rock sugar, and ginger in a large soup pot or stockpot. Bring the mixture to a boil, stirring to dissolve 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.

NUTRIENTS

Per 1 serving

🔥

578

Calories

  • 9
    Protein
  • 26
    Carbs
  • 47
    Fats

💡 To achieve better flavor, marinate the pork belly in the soy sauce mixture for 1 hour before cooking.Serve with steamed rice or mantou to soak up the delicious sauce.Keep the stew liquid level consistent by adding small amounts of water as the meat braises.