Dong Po Rou (braised Pork Belly With Preserved Vegetables)

Dong Po Rou, also known as Braised Pork Belly with Preserved Vegetables, is a popular dish in Indonesian Chinese cuisine. The dish features tender, succulent pork belly braised in a savory and slightly sweet sauce, along with the unique flavor of preserved vegetables.

Non Vegetarian Main Course Indonesian Chinese Pork Belly Braised Preserved Vegetables
Dong Po Rou (braised Pork Belly With Preserved Vegetables)

Ingredients

  • 500g pork belly, cut into large cubes
  • 100g preserved mustard greens, rinsed and chopped
  • 3 slices ginger
  • 2 cloves garlic, minced
  • 2 green onions, cut into 2-inch pieces
  • 2 tbsp Shaoxing wine
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp sugar
  • 1 cup water

Instructions

  1. Blanch the pork belly in boiling water for 5 minutes, then drain and set aside.
  2. Heat a wok or large pot over medium heat, then add the pork belly and cook until browned.
  3. Add the preserved mustard greens, ginger, garlic, and green onions to the pot, and stir-fry for 2 minutes.
  4. Pour in the Shaoxing wine, soy sauce, dark soy sauce, and sugar. Stir to combine.
  5. Add the water, cover the pot, and simmer for 1.5 to 2 hours, or until the pork is tender.
  6. Uncover the pot and continue to cook until the sauce thickens.
  7. Transfer the Dong Po Rou to a serving dish and serve hot.

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

Wok or large pot Cutting board Knife Measuring spoons Measuring cup

Tools

Serving dish Tongs Spatula

Serving suggestions

Serving suggestions: Dong Po Rou pairs well with steamed white rice and a side of blanched vegetables.

Tips & tricks

Tips: For an extra layer of flavor, you can add a small piece of rock sugar to the braising liquid.

Cost

$15