Braised Chinese Pork Belly (Special Dongpo Recipe). Braised pork belly or Dong Po Rou (东坡肉) is an iconic traditional Chinese braised pork belly recipe of Hangzhou (杭州), created by Su Dong Po, a famous scholar, writer, poet, calligrapher, gastronome, and court official of the Song dynasty. Over the centuries, this dish has become very popular, and once you taste it, you'll know why! Over the centuries, this Braised Pork Belly Dong Po Rou dish has become very popular, and once you taste it, you'll know why.
Caramelized sugar, star anise, and sherry give the braising liquid a complex flavor, and a combination of soy sauce and molasses gives the finished sauce its rich, mahogany color. Dongpo rou is named after Su Dong Po, a famous Chinese poet who lived during the Song Dynasty. Dongpo's braised pork is the traditional dishes China han. it is made with pork as the main ingredient of a system. You can have Braised Chinese Pork Belly (Special Dongpo Recipe) using 15 ingredients and 14 steps. Here is how you achieve it.
Ingredients of Braised Chinese Pork Belly (Special Dongpo Recipe)
- Prepare of Main Ingredients.
- Prepare 3 slice of Pork Belly.
- You need 3 tbsp of Oil.
- You need 6 clove of Garlic.
- It’s 4 of each Star-Anise.
- Prepare 1/2 tbsp of Sichuan Peppercorns.
- You need 1/2 cup of Honey.
- It’s 1 can of Chicken Stock.
- It’s 1 of small Ginger.
- Prepare 1/4 cup of Thick Sweet Soy Sauce.
- It’s 1/4 cup of Light Soy Sauce.
- It’s 1 stick of Cinnamon.
- Prepare of Optional Add-ons.
- You need 2 of each Potato.
- It’s 8 of each Cooked Tofu Cubes.
Knack of making this dish is slow, less water, wine. The general is a two inch square shaped pork, half the fat, half lean meat, fat and not greasy, with aroma, bright red color, mellow taste juice thick, crisp and not broken, very delicious. This chinese recipe is classic and one you shouldn't missed out trying. Cut the pork belly into small, bite-sized square pieces and tie them using either twine or thinly cut spring onions.
Braised Chinese Pork Belly (Special Dongpo Recipe) step by step
- Preheat oven to 375°F..
- Slice ginger into thin pieces. Dice 3 cloves of garlic into smaller pieces. Crush remaining 3 pieces of garlic..
- Add oil into a roasting pan. Heat roast pan into medium heat..
- Slice pork belly sticks into 3 individual pieces -resulting into 9 pieces. Make more if desired to make larger serving..
- Once the roasting pan is heated, stir fry garlic, ginger, star-anise, sichuan peppercorn together with the oil in medium heat..
- Once the pan is fragrant, slowly add the pork belly into its side one by one and sear it for about 20 seconds each side – with the bottom (opposite to fat side) being the last side to be seared..
- Set the pork belly on their side and add honey all over the dish..
- Expose all the sides of the pork belly to the honey-oil-mixture of ingredients..
- Add chicken stock, soy sauce and sweet thick soy sauce to the mixture..
- Again mix the pork belly and expose all its side to the stock-honey-oil-ingredients concoction..
- Wait for the stock-honey-oil-ingredients to boil..
- If it's boiling, remove from heat. Cover with foil and put it inside the oven. Set the timer to 1 hour and 30 minutes..
- Depending on your desired add-on, add it to the roasting pan at the most appropriate time remaining. Example: Potato = 30 min. Cooked tofu cubes = 15 min..
- Without turning off the oven, take out the pan at the around 45 min. – 1 hour mark and bring it to the range under medium-high heat to a boil. Let boil for 3-5 minutes then immediately bring it inside the oven again..
Blanche the pork belly pieces in water for a couple of minutes to remove all of the impurities. Once done, take the pork out of the water and wash off any remaining impurities. Heat up a wok and add the rock sugar and oil. Pork is most definitely not just "the other white meat" in China. From the smoky-licious BBQ Pork (叉烧) and Crispy Pork Belly (烧肉) in Cantonese cuisine to the dainty-licious Xiao Long Bao (小笼包) from Shanghai and numerous other famous Chinese pork dishes in between, pork is clearly the meat of choice in Chinese cooking.