Dong Po (Chinese Braised Pork Belly)
Dong Po (Chinese Braised Pork Belly)
Dong Po is braised pork belly that was named after the Song Dynasty poet and gastronome, Su Dongpo. This pork belly is sweet and rich in flavor. The pork is traditionally cut into 2″x2″ cubes. For this recipe, I use sliced skin on pork belly since my local asian market didn’t have any whole belly to cut. The hard boiled eggs are not traditional, but I added them because I like the texture complexity that hard boiled eggs add with pork belly. Dong po can be served over steamed rice, rice noodles, or just by itself.
Servings: 2
Ingredients
- 1 lb skin of pork belly sliced, cut into chunks
- 4 slices of ginger
- 1 cup rice cooking wine
- 1/4 cup light soy sauce
- 1/4 cup dark soy sauce
- 2 1/2 oz rock sugar
- 4 hard boiled eggs
Instructions
- Blanch your pork belly for 1 minute to get rid of any impurities. Drain and set aside.
- In a large skillet, sear the pork belly pieces. Remove from skillet.
- In the same skillet, stir in the light and dark soy sauces, cooking wine, and ginger. Bring to a simmer and add in the rock sugar.
- Make sure all of the rock sugar is dissolved. Add in the pork belly. Simmer covered on medium heat for 90 minutes.
- Uncover. Add the hard boiled eggs and simmer for another 15-20 minutes,
- After the final simmering, the sauce should have reduced and thickened. This can be served over rice, noodles, or just by itself.
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