Dong Po Rou (braised Pork Belly Bliss)

Dong Po Rou, also known as Braised Pork Belly, is a classic Chinese dish that originated from the Song Dynasty. The dish is characterized by its tender, melt-in-your-mouth pork belly and rich, savory-sweet sauce. It is a popular dish in Singaporean Chinese cuisine and is often enjoyed during festive occasions and family gatherings.

Non Vegetarian Main Course Singaporean Chinese Chinese Braised Pork Belly Singaporean
Dong Po Rou (braised Pork Belly Bliss)

Ingredients

  • 1 kg pork belly, skin on
  • 1 cup Shaoxing wine
  • 1 cup soy sauce
  • 1 cup rock sugar
  • 4 slices ginger
  • 4 green onions, cut into 2-inch pieces
  • 2 cups water

Instructions

  1. Blanch the pork belly in boiling water for 5 minutes to remove impurities. Drain and set aside.
  2. In a large wok or Dutch oven, combine Shaoxing wine, soy sauce, rock sugar, ginger, green onions, and water. Bring to a boil.
  3. Add the blanched pork belly to the wok, skin side down. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork is tender.
  4. Occasionally baste the pork belly with the braising liquid during cooking.
  5. Once the pork belly is tender, remove it from the wok and slice into thick pieces. Serve hot with steamed buns or rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
28g
Carbohydrates
2g

Supplies

Large wok or Dutch oven Tongs Knife Cutting board

Tools

Stovetop

Serving suggestions

Dong Po Rou is best served with steamed buns or steamed rice to soak up the flavorful sauce.

Tips & tricks

For an extra layer of flavor, you can add a few pieces of star anise or cinnamon stick to the braising liquid.

Cost

$20