Stew pork belly Chinese recipe

Braised pork belly recipes – Chinese style (Dong Po Rou)

Braised pork belly - Chinese style

Author: KP Kwan

Recipe type: Main

Cuisine: Chinese

Prep time:

Cook time:

Total time:

Serves: 3

• 40g of spring onions, cut to 4cm length
• 30g of sliced ginger

• 300ml of water
• 35g of rock sugar
• 5 tablespoons (75g) of premium grade light soy sauce
• 150ml of Shaoxing wine

1. Cut the pork into 4cm squares. Heat up the wok, put the pork skin side down to dry fry the skin until it becomes slightly brown. Remove.
2. Place the pork in a pot of hot water and blanch for three minutes. Remove.
3. Lay the spring onions in a crosshatch pattern at the bottom of a medium sized clay pot to form a thick even layer. The spring onions should cover the entire bottom of the pot. Lay the ginger slices evenly over the spring onion.
4. Tie the pork pieces with a kitchen string.
5. Arrange the pork pieces skin down on top of the spring onions.
6. Add the remaining ingredients in B into the clay pot.
7. Bring it to a boil with the lid on. When the liquid in the pot starts to boil, reduce the heat and simmer for 90 minutes without stirring it.
8. Turn the pork pieces skin-side up in the pot. Cover and simmer for another 90 minutes.
9. Transfer the pork pieces to a plate. Remove the strings.
10. Drizzle the sauce over the pork. Serve.