Dong Po Rou

5 from 1 vote

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!

Prep Time20

Cook Time2

Total Time2 20

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Chinese

Servings: squares

Calories: 673kcal

Author: Claudia

Equipment

1 claypot optional

Ingredients

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

Instructions

Cut the pork belly into squares (keep in mind they’ll shrink when cooked). Tie each piece with cotton string to keep it firm during braising. Place in a pot with enough cold water to cover, then add scallions, leeks, ginger slices, and bay leaves. Bring to a boil over medium heat and simmer for 10 minutes to remove impurities. Skim off any white foam.
Remove the pork belly and pat it dry. In a dry skillet, sear each side to render excess fat. This step keeps the final dish less greasy. In a clean pot, lay scallions, ginger, garlic, star anise, and dried chilies (if using) at the bottom. Place the pork belly on top.
Pour in white cooking wine, Shaoxing wine, dark soy sauce, golden syrup, and enough water to fully cover the pork. Cover with a lid and bring to a boil over medium heat.
Once boiling, lower the heat. Simmer for 1 ½ hours, turning the pork occasionally. When the liquid has reduced and the pork is dark brown, uncover and cook for another 30 minutes to thicken the sauce. Strain the broth and discard the aromatics. Remove the ties and serve the pork belly with the sauce, warm rice, or steamed buns.

Video

Notes

Authenticity – Use a claypot for a traditional touch, but a heavy-bottomed pot works just as well.

Make your pork belly fragrant – Blanch the pork belly in boiling water for 10 minutes to remove impurities and odor.

Less oily – Sear each side of the pork to render excess fat, keeping the final dish light and glossy.

Note the size – Cut the pork belly slightly larger than you want it served, as it will shrink during cooking.

Make ahead – The flavor only gets better after resting overnight, perfect for meal prep or hosting.

Golden touch – Use homemade golden syrup for a richer, caramelized sauce.

Nutrition