It was steaming hot, red in colour, bright in sauce, and slightly transparent in colour. Pair it with green vegetables. It was mouth-watering! When I picked it up gently and put it into my mouth, wow!! It melts in my mouth, and the texture is fat but not greasy.

Ingredients
- INGREDIENTS
- 700gpork belly
- 2tbspcooking oil
- 1stalk of scallion
- 30gsliced ginger
- 50grock sugar
- 2bay leaves
- 1cinnamon stick
- 1star anise
- 250mLShaoxing wine
- 125mLlight soy sauce
- 4tbspdark soy sauce
- Enough water to cover the pork
- For blanching
- 1thumb size sliced ginger
- 1stalk spring onion
- 2tbspChinese Shaoxing wine
- Enough water to cover the pork
- Cornstarch slurry (mixed well)
- 2tspcorn flour
- 5tbspwater
Nutrition (per serving)
Calories
605.0kcal (30.25%)
Protein
28.0g (56%)
Carbs
38.3g (13.94%)
Sugars
8.3g (16.66%)
Healthy Fat
33.4g
Unhealthy Fat
16.7g
% Daily Value based on a 2000 calorie diet
How to make Dong Po Rou (东坡肉)
Clean the pork belly and place it in a wok with water, Shaoxing wine, and ginger slices. Blanch for 30 minutes over high heat, then remove, wash and drain.
- Trim the edges of the pork belly to get a nice cube cut later. Cut pork belly into 3"x3" cubes. Tie each cube up with cooking twine.
- Heat up the cooking oil into the wok at medium heat, sauté the star anise, green onion, and sliced ginger until fragrance. Add in the Shaoxing wine, light soy sauce, and dark soy sauce. Bring it to a boil, add in the meat and enough water to cover the pork. Let it simmer for 15 minutes.
- Make a bed with cut scallion and sliced ginger in a pressure cooker, transfer the pork to the pressure cooker with skin side down. Add in one cinnamon stick, bay leaves, and the rock sugar. Let it continue to cook for 35 minutes at HIGH HEAT.
Note: if you are cooking it with a normal pot, you need to braise it at LOW heat for one and half hours.
- Wait until the steam completely released from the pressure cooker, then remove the meat from the pressure cooker and transfer the meat to a pot with skin side up.
- Strain the sauce from the pressure cooker and pour it into the pot, bring it to a boil. Thicken the sauce with some cornstarch slurry and serve.
Nutrition (per serving)
Nutrition (per serving)
Calories
605.0kcal (30.25%)
Protein
28.0g (56%)
Carbs
38.3g (13.94%)
Sugars
8.3g (16.66%)
Healthy Fat
33.4g
Unhealthy Fat
16.7g
% Daily Value based on a 2000 calorie diet
FAQS
How do I properly blanch pork belly for Dong Po Rou?
To blanch pork belly for Dong Po Rou, clean the pork and place it in a wok with water, Shaoxing wine, and ginger slices. Blanch over high heat for about 30 minutes, then remove, wash, and drain the pork. This step helps to remove impurities and enhances the flavor.
Can I make Dong Po Rou with a different cut of meat?
While pork belly is traditional for Dong Po Rou due to its rich fat content, you can experiment with other cuts like pork shoulder. However, the texture and flavor will differ, and the dish may not have the same melt-in-your-mouth quality.
What are some good side dishes to serve with Dong Po Rou?
Dong Po Rou pairs beautifully with green vegetables like bok choy or steamed broccoli. You can also serve it with jasmine rice or noodles to soak up the delicious sauce, making for a well-rounded meal.
How should I store leftover Dong Po Rou?
To store leftover Dong Po Rou, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it, which can keep it good for up to 2 months. Reheat thoroughly before serving.
What can I use as a substitute for Shaoxing wine in Dong Po Rou?
If you don't have Shaoxing wine, you can substitute it with dry sherry or a mixture of rice vinegar and water. While the flavor won't be exactly the same, these alternatives can still provide a nice depth to the dish.
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Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me. I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...
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