Dong Po Rou (Red Braised Pork Belly)
Tender, melt-in-your-mouth pork belly braised in a rich, savory, and slightly sweet sauce with aromatic ginger and scallions.
17h9Servings
Nutrition
767kcal
15gProtein
19gCarbs
70gFat
Ingredients
PORK BELLY
Pork Belly
2.5 lb
Green Onions
0.5 lb
Ginger
1.5 oz
Shaoxing Cooking Wine
2 cups
Light Soy Sauce
¾ cup
Dark Soy Sauce
2½ tbsp
Rock Sugar
4.5 oz
CRISPY PORK BELLY
Pork Belly
1 piece
Olive Oil
1 tbsp
Iodized Salt
1 tbsp
BBQ Rub
1 tbsp
Equipment
Fine Mesh Sieve
Clay Pot
Instructions
1Prepare the Pork Belly
30m
30mRemove Ribs
Carefully remove the rib bones from the pork belly using a sharp knife, trying to keep as much meat attached as possible. You'll get a small rack of ribs to smoke later.
Trim Excess Fat
Trim off any large, excess pieces of fat from the edges of the pork belly. Aim for a good balance of fat and meat.
Cut into Pieces
Cut the pork belly into roughly 3x3 inch pieces. This will help it cook more evenly.
Blanch the Pork
Place the pork belly pieces in a pot of boiling water for 1 minute. This removes impurities and excess fat. Drain and rinse under cold water.
2Braise the Pork Belly
4h 30m
4h 30mLayer Aromatics
In a clay pot or heavy-bottomed pot, create a thick layer of chopped green onions on the bottom. Add about 10 slices of ginger on top of the green onions.
Arrange Pork Belly
Place the pork belly pieces skin-side down on top of the ginger and green onions. Ensure they are packed relatively tightly.
Add Braising Liquids
Pour in 2 cups of Shaoxing wine, 3/4 cup of light soy sauce, 2.5 tablespoons of dark soy sauce, and 4.5 oz of rock sugar over the pork belly.
Simmer
Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let it simmer for 1.5 hours.
Flip and Continue Braising
After 1.5 hours, carefully flip the pork belly pieces so the skin side is facing up. Cover and continue to braise for another 1.5 hours, or until the pork is fork-tender.
Reduce Sauce
Once the pork is tender, remove the pieces from the pot. Skim off excess fat from the braising liquid. Return the liquid to medium heat and reduce for about 20 minutes until it's a thick, syrupy consistency. Strain the sauce through a fine-mesh sieve.
3Crisp the Pork Belly Skin
2h
2hRest and Dry
After braising, place the pork belly on a wire rack and rest it in the refrigerator overnight. This helps to dry out the skin.
Season and Roast
Preheat your oven to 500°F (260°C). Rub the skin side of the pork belly with olive oil and iodized salt. Sprinkle the meat side with BBQ rub. Place the pork belly on a baking sheet with a rack and roast for 2 hours, or until the skin is super crispy.
4Serve
5m
5mSlice and Sauce
Slice the braised pork belly into serving portions. Brush generously with the reduced sauce. Serve with steamed rice and garnish with chopped chives.
Plate and Enjoy
Plate the braised pork belly with a side of rice. Spoon extra sauce over the pork and rice. Enjoy the incredibly tender meat and rich sauce.
Tips
For the crispiest skin, ensure the pork belly is thoroughly dried in the refrigerator overnight before roasting.
Don't skip the blanching step for the braised pork belly; it significantly improves the texture and removes impurities.
The braising liquid can be reduced further to create a more intense sauce, but be careful not to burn it.
If you don't have a clay pot, a heavy-bottomed Dutch oven or cast iron pot will work well for braising.