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Braised Pork Belly / Dong Po Rou
Dong Po Rou is a traditional Chinese dish with a rich history. It is named after the famous Song Dynasty poet and official Su Dongpo. He was a great fan of this dish and even came up with his own version of it. Using the clay pot to prepare the meat is also an ancient Chinese cooking technique, which ensures a wonderfully tender and juicy result.
This dish is often eaten during the Lunar New Year festival to symbolize prosperity and good luck. The slow roasting technique results in a tender and flavorful pork belly, which pairs perfectly with the sweet and savory sauce. Try this dish and be surprised by the traditional flavors of Chinese cuisine.
Ingredients and supplies:
- Pork belly with rind
- 3 bunches of spring onion
- 8 slices of fresh ginger
- 474ml Shaoxing wine
- 158ml Light soy sauce
- 37ml Dark soy sauce
- 120 grams of Rock Sugar
Benodigdheden
Overige ingrediënten:
Stappen
- Blanch the pork belly for 1 minute.
- Rinse the pork belly in cold water and pat it dry. Cut it into pieces of 7x7 cm.
- Cover the bottom of a large (clay) pot completely with spring onions. Distribute the ginger slices evenly over the spring onions.
- Place the pork belly, rind side down, in the pot.
- Pour the Shaoxing wine, light soy sauce and dark soy sauce over it. Add the rock sugar on top of the pork belly.
- Cover the pot and bring to a boil over medium heat.
- Once boiling, reduce heat to low and simmer for 90 minutes. Do not stir!
- After 90 minutes, turn the pork belly, rind side up. Cover the pot again and simmer for another 90 minutes.
- Once the pork belly is cooked, you can transfer it to a plate and use the remaining liquid as a sauce. Heat the sauce and let it reduce to the desired thickness.
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