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.
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
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.
FAQS
What type of pork is best for Dong Po Rou?
The best cut for Dong Po Rou is pork belly, as it has the right balance of fat and meat, which gives the dish its melt-in-your-mouth texture.
Can I use a regular pot instead of a pressure cooker?
Yes, if you don't have a pressure cooker, you can braise the pork in a regular pot at low heat for about one and a half hours instead of 35 minutes at high heat.
What can I serve with Dong Po Rou?
Dong Po Rou pairs well with green vegetables, rice, or steamed buns to balance the richness of the dish.
How do I know when the pork is done cooking?
The pork is done when it is tender and easily pulls apart with a fork. If using a pressure cooker, it should take about 35 minutes at high heat.
What is the purpose of blanching the pork before cooking?
Blanching the pork helps to remove impurities and excess fat, resulting in a cleaner flavor and better texture in the final 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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