Dong Po Rou (东坡肉）

Name: Dong Po Rou (东坡肉）
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Yield: 6
Cuisine: Chinese
Ingredients: INGREDIENTS; 700 g pork belly; 2 tbsp cooking oil; 1 stalk of scallion; 30 g sliced ginger; 50 g rock sugar; 2 bay leaves; 1 cinnamon stick; 1 star anise; 250 mL Shaoxing wine; 125 mL light soy sauce; 4 tbsp dark soy sauce; Enough water to cover the pork; For blanching; 1 thumb size sliced ginger; 1 stalk spring onion; 2 tbsp Chinese Shaoxing wine; Enough water to cover the pork; Cornstarch slurry (mixed well); 2 tsp corn flour; 5 tbsp water

by Tham Jessica (@jessieinthekitchen)

5.0

From 1 rating

Prep Time

1hr

Cook Time

35min

Total Time

1hr 35min

Chinese Lunch Dinner Meat

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）

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.
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.