Chinese Braised Pork Belly – Dong Po Rou

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Dong Po Rou is a traditional Chinese dish of braised pork belly cut in squares soaked with great flavors. The meat is so tender it instantly melts in your mouth. Once you taste it, you will fall in love with it!

chinese braised pork belly dong po rou

Dong Po Rou is a popular Chinese dish from the Jiangsu and Zhejiang provinces. The main ingredient is pork belly which has 5 layers of meat and fat. This popular dish was first introduced by So Dong Po, a famous writer from the Song dynasty.

Ingredients Overview

Pork Belly

This is the key point of making this dish perfect. You have to choose a nice piece of pork belly with 5 layers of meat and fat. That is why Chinese people call it 五花肉wu hua rou. It has five layers consisting of skin, fat, and meat.

Chinese Claypot

You can use a Chinese claypot or just use a regular pot. If you have Chinese claypot, it adds the authenticity, but it is not a must.

Cotton Strings

This is optional. You can use cotton strings to tie up the pork belly. This helps make the pork belly steady and firm. Pork belly can crumble after long hour of cooking.

Dong Po Rou – Braised Pork Belly Recipe

dong po rou

  • 1 kg pork belly
  • 600-1000 ml white cooking wine
  • 2 tbsp shao xing wine
  • 5 tbsp dark soy sauce
  • 2 tbsp golden syrup (or rock sugar)
  • Water
  • Ginger
  • Leeks/scallions
  • Garlic
  • Star anise
  • Red chilli
  • Bay leaf

Instructions:

Cleaning the pork belly odor

  1. Cut the pork belly into 6×6 cm squares. Tie up the pork belly. This will help the pork belly stay firm. Pork belly tends to crumble after long hours of cooking.
cut in squares and tie up the pork belly
tie up the pork belly
  1. Pour in some cold water in a pot, enough to soak the pork belly. Put in the tied up pork belly.
pour cold water in a pot
Boil some water

put in the pork belly
Put the tied pork belly in the water

  1. Put in some scallions, leeks, ginger slices, bay leaves, and star anise.

add the scallions, bay leaf, and star anise
Put in green onion, ginger, and bay leaves

  1. Turn the stove medium heat, let it boil and soak for 10 minutes. This will help take out the smell in pork meat. You can see some white foam coming out.

this will help eliminate the odor

  1. Turn the pork belly around to let it soak in the boiling water.
  2. Take all the meat out.

take out the meat

Cooking the Dong Po Rou

  1. On a flat pan, burn each side of the meat without using oil. This will help let out some oil from the pork belly.

roast the sides of the meat without oil

  1. Some oil will come out. Your braised pork belly will not be so oily later.
  2. Prepare a cooking pot or claypot. Lay down lots of scallions at the bottom of the pot.

put some scallions on the bottom of a pot

  1. Add ginger slices, garlic, and star anise. Add some chili if you like.

add ginger and garlic

add chilis

  1. Put the pork belly on top of them.

put the pork belly on top of the spices

  1. Pour in white cooking wine, Shao Xing wine, dark soy sauce, golden syrup, and water.

pour wine

  1. The water should cover the whole ingredients completely.

add water enough to cover the pork belly

  1. Put on the lid, cook until it boils with medium heat.

put on the lid

  1. After it boils, put on low heat. Once in a while, turn around the pork belly.

turn around the pork belly

  1. Let it cook for one and a half hour.
  2. After one and a half hour, the water has subsided and the meat has changed color to brown or dark brown.

continue cooking

  1. To have the meat softer and the broth thicker, you can continue cooking for another half hour.
  2. Serve the braised pork belly, cut the ties. Serve with warm white rice or gua bao.

serve with the broth

  1. Enjoy your Dong po rou!

enjoy your dong po rou

Note:

the meat is so tender

  • You can use claypot or regular pot.
  • Remember to soak the pork belly in boiling water for 10 minutes to eliminate the bad odor.
  • Roast the pork on each sides to let out some oil. This will make the final dish less oily.

If you like this recipe, you may want to check other Chinese recipes in my blog:

If you tried this, please tag me on my Instagram! I would love to give a thumbs up and comment on your picture!

chinese braised pork belly dong po rou

DONG PO ROU

Learn how to make Dong Po Rou, a traditional Chinese dish of braised pork belly cut in squares soaked with great flavors, plus tips to make it less oily!
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Course: Uncategorized
Cuisine: Chinese
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4 pcs
Author: Claudia

Ingredients

  • 1 kg pork belly
  • 600-1000 ml white cooking wine
  • 2 tbsp shao xing wine
  • 5 tbsp dark soy sauce
  • 2 tbsp golden syrup or rock sugar
  • Water
  • Ginger
  • Leeks/scallions
  • Garlic
  • Star anise
  • Bay leaf

Instructions

Cleaning the pork belly odor

  • Cut the pork belly into 6×6 cm squares. Tie up the pork belly. This will help the pork belly stay firm. Pork belly tends to crumble after long hours of cooking.
  • Pour in some cold water in a pot, enough to soak the pork belly. Put in the tied up pork belly.
  • Put in some scallions, leeks, ginger slices, bay leaves, and star anise.
  • Turn the stove medium heat, let it boil and soak for 10 minutes. This will help take out the smell in pork meat. You can see some white foam coming out.
  • Turn the pork belly around to let it soak in the boiling water.
  • Take all the meat out.

Cooking the braised pork belly

  • On a flat pan, burn each side of the meat without using oil. This will help let out some oil from the pork belly.
  • Some oil will come out. Your braised pork belly will not be so oily later.
  • Prepare a cooking pot or claypot. Lay down lots of scallions at the bottom of the pot.
  • Add ginger slices, garlic, and star anise. Add some chili if you like.
  • Put the pork belly on top of them.
  • Pour in white cooking wine, Shao Xing wine, dark soy sauce, golden syrup, and water.
  • The water should cover the whole ingredients completely.
  • Put on the lid, cook until it boils with medium heat.
  • After it boils, put on low heat. Once in a while, turn around the pork belly.
  • Let it cook for one and a half hour.
  • After one and a half hour, the water has subsided and the meat has changed color to brown or dark brown.
  • To have the meat softer and the broth thicker, you can continue cooking for another half hour.
  • Serve the braised pork belly, cut the ties. Serve with warm white rice or gua bao.
  • Enjoy your Dong Po Rou!




Video

Notes

  • You can use claypot or regular pot.
  • Remember to soak the pork belly in boiling water for 10
    minutes to eliminate the bad odor.
  • Roast the pork on each sides to let out some oil. This will
    make the final dish less oily.

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