Melt-in-Your-Mouth Tender Dongpo Pork Belly
Melt-in-Your-Mouth Tender Dongpo Pork Belly
Master the Art of Chinese Cuisine! The Ultimate Dongpo Pork Belly Recipe That Melts in Your Mouth
Dongpo Pork Belly is a signature Chinese braised dish, named after Su Shi, a renowned poet and scholar of the Song Dynasty, who was fond of this creation. It features pork belly with the skin on, first boiled and then slowly braised in a rich sauce, making it incredibly tender and delicious for everyone from children to elders. Experience the authentic flavor of Dongpo Pork Belly right in your own kitchen!
Main Ingredients- Pork Belly (with skin) 1 Jin (approx. 600g)
- Whole Garlic Cloves 2
- Leek 1 stalk (cut into large pieces)
- Onion 1/2 (cut into large pieces)
- Ginger 1 knob (sliced)
- Whole Peppercorns 6
- Bay Leaves 2
Braising Sauce Ingredients- Sake (or Cooking Wine) 7 Tbsp
- Water 1/2 cup (approx. 100ml)
- Soy Sauce 5 Tbsp
- Sugar 1 Tbsp
- Corn Syrup (or Oligosaccharide) 1 Tbsp
- Plum Extract (Maesil Cheong) 1 Tbsp
- Ground Pepper A pinch
- Sake (or Cooking Wine) 7 Tbsp
- Water 1/2 cup (approx. 100ml)
- Soy Sauce 5 Tbsp
- Sugar 1 Tbsp
- Corn Syrup (or Oligosaccharide) 1 Tbsp
- Plum Extract (Maesil Cheong) 1 Tbsp
- Ground Pepper A pinch
Cooking Instructions
Step 1
In a deep pot, combine 1 liter of water with whole garlic cloves, large chunks of leek and onion, sliced ginger, whole peppercorns, and bay leaves. Bring the water to a rolling boil. Once boiling, carefully add the pork belly. Reduce the heat to medium-low and simmer for 30-40 minutes, or until the pork is very tender. You can test for doneness by piercing it with a chopstick; it should go in easily.
Step 2
While the pork is simmering, prepare the bok choy. In another pot, bring water to a boil and add a pinch of salt. Add the washed bok choy and blanch for about 1 minute. Immediately remove the blanched bok choy and plunge it into an ice bath to preserve its crisp texture. These will be cut in half and used as a garnish later.
Step 3
Let’s make the braising sauce that will give Dongpo Pork its signature flavor! In a bowl, combine 7 Tbsp sake (or cooking wine), 1/2 cup water, 5 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp corn syrup, 1 Tbsp plum extract, and a pinch of ground pepper. Stir until the sugar is completely dissolved. This blend will create a rich and complex flavor profile.
Step 4
Remove the boiled pork belly from the pot and thoroughly pat it dry with paper towels. Next, lightly dust all sides of the pork with cornstarch. Heat a small amount of oil in a frying pan over medium heat. Carefully place the cornstarch-dusted pork belly in the hot pan and pan-fry until golden brown on all sides. This step renders excess fat, making the pork leaner, and creates a delightfully chewy and crispy skin, enhancing the overall texture.
Step 5
Once the pork is nicely browned, use paper towels to wipe away any excess oil that has accumulated in the pan. This step is crucial for reducing greasiness and achieving a cleaner taste in the final braised dish.
Step 6
Now, place the pan-fried pork belly into the prepared braising sauce. Begin by simmering over medium heat. As the sauce starts to reduce and thicken, increase the heat to high. Continue to cook, allowing the sauce to thicken further and coat the pork with a beautiful, glossy brown glaze. Basting the pork with the sauce occasionally will ensure even coloring and flavor penetration.
Step 7
The true magic of Dongpo Pork lies in its exquisite balance of melt-in-your-mouth fatty layers and tender meat. Once perfectly braised, slice the pork belly into serving pieces and arrange them on a plate. Garnish with the halved blanched bok choy for a vibrant presentation. Your restaurant-quality Dongpo Pork is ready to be enjoyed! Serve hot, perhaps with a side of steamed rice.
