chefadora
Dong Po Rou (东坡肉) recipe

Dong Po Rou (东坡肉)

by Tham Jessica (@jessieinthekitchen)
5.0
starstarstarstarstar
From 1 rating
Prep Time
1hr
Cook Time
35min
Total Time
1hr 35min

It was steaming hot, red in colour, bright in sauce, and slightly transparent in colour. Pair it with green vegetables. It was mouth-watering! When I picked it up gently and put it into my mouth, wow!! It melts in my mouth, and the texture is fat but not greasy.

Ingredients

6 Servings
(1 serving = 1 piece )
  • INGREDIENTS
  • 700g
    pork belly
  • 2tbsp
    cooking oil
  • 1
    stalk of scallion
  • 30g
    sliced ginger
  • 50g
    rock sugar
  • 2
    bay leaves
  • 1
    cinnamon stick
  • 1
    star anise
  • 250mL
    Shaoxing wine
  • 125mL
    light soy sauce
  • 4tbsp
    dark soy sauce
  • Enough water to cover the pork
  • For blanching
  • 1
    thumb size sliced ginger
  • 1
    stalk spring onion
  • 2tbsp
    Chinese Shaoxing wine
  • Enough water to cover the pork
  • Cornstarch slurry (mixed well)
  • 2tsp
    corn flour
  • 5tbsp
    water

How to make Dong Po Rou (东坡肉)

  1. Clean the pork belly and place it in a wok with water, Shaoxing wine, and ginger slices. Blanch for 30 minutes over high heat, then remove, wash and drain.

    1. Trim the edges of the pork belly to get a nice cube cut later. Cut pork belly into 3"x3" cubes. Tie each cube up with cooking twine.
    1. Heat up the cooking oil into the wok at medium heat, sauté the star anise, green onion, and sliced ginger until fragrance. Add in the Shaoxing wine, light soy sauce, and dark soy sauce. Bring it to a boil, add in the meat and enough water to cover the pork. Let it simmer for 15 minutes.
    1. Make a bed with cut scallion and sliced ginger in a pressure cooker, transfer the pork to the pressure cooker with skin side down. Add in one cinnamon stick, bay leaves, and the rock sugar. Let it continue to cook for 35 minutes at HIGH HEAT.
  2. Note: if you are cooking it with a normal pot, you need to braise it at LOW heat for one and half hours.

    1. Wait until the steam completely released from the pressure cooker, then remove the meat from the pressure cooker and transfer the meat to a pot with skin side up.
    1. Strain the sauce from the pressure cooker and pour it into the pot, bring it to a boil. Thicken the sauce with some cornstarch slurry and serve.

Reviews

5.0
starstarstarstarstar
From 1 rating
y

yukinguyen

starstarstarstarstar

Yummy recipe. My new favourite. Thank you Jessica.

jessieinthekitchen's profile picture
instagram

Recipe by

Tham Jessica

(@jessieinthekitchen)

I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...

chefadora
© 2023 Chefadora Pty Ltd, All Rights Reserved