Dong Po Braised Pork Belly
Prep Time
10 mins
Cook Time
1 hr 35 mins
Total Time
1 hr 45 mins
 

Another Chinese new year classic or enjoyed anytime through out the year really. This melts-in-your-mouth savory Dong Po pork is something out of this world. It's crazy how something so heavenly is created with only 4 ingredients. It's great with rice or served in a bun!

Course: Main Dish, Pork
Cuisine: Asian, Chinese, Taiwanese
Servings: 4
Author: Choochoo-ca-Chew
Ingredients
  • 2 lb Pork Belly With Skin
  • 3/4 C Soy Sauce
  • 1/4 C Sugar
  • 1 C ShaoXing Wine Replace with rice wine, 1/2C vodka, or omit
Instructions
  1. Bring a pot of water to boil. 

  2. While the water is heating up, cut the pork into 3" x 3" cubes and tie them up with cotton strings.

  3. Add the pork cubes to the boiling water and boil for about 1-2 minutes, until the pork isn't pink on the outside anymore.

  4. Drain and remove pork from heat.

  5. In a pot large enough to fit all the pork pieces in one single layer, heat the pot up with 1 TBsp of oil and add the pork cubes to the pot, skin side down.

  6. Fry the pork until the skin is golden then fry each sides of the pork for 30 seconds. 

  7. Remove the pork pieces and excess oil, leaving about 2TBsp of lard in the pot. On medium heat, add 1/4C sugar to make caramel. No stirring necessary, the caramel should be a brown, but be careful not to burn it.

  8. Place the pork cubes back to the pot, skin side down, coating with caramel.

  9. Add 1C of ShaoXing Wine around the edge of the pot, be careful as it might splatter. Followed by 3/4C of Soy Sauce, again adding it around the edge of the pot.

  10. Add enough water to cover the pork cubes and bring the pot to a boil.

  11. Turn the heat down to low, let the pot simmer for 2 hours with the lid on. (You can also transfer the sauce and the pork to a instant pot(1h)/ rice cooker(2h) without having to watch over it)

  12. After 2 Hours, the pork should be super tender. Remove the lid and continue the simmer until the sauce has reduced to 1/4 of what it was(30mins -1hour), flipping the meat half way. The sauce should be fairly thick by then.

  13. If thicker sauce is desired, remove the pork from the pot at this point and turn the heat up high to render the sauce down to the desired consistency.

Recipe Notes

Leftover sauce?

Add some water and bring it to a boil, let cool and place your soft boiled eggs in them and make some SOFT BRAISED EGGS | 超簡單溏心蛋

AMAZING with noodles, rice dish or for breakfast!