Elegant Dongpo Pork at Home (with Lao Dou You)
Elegant Dongpo Pork at Home (with Lao Dou You)
Mouthwatering Homemade Dongpo Pork Recipe with Lao Dou You
Have you only enjoyed the succulent Dongpo Pork from famous restaurants? Now, you can easily recreate its exquisite flavor and texture in your own kitchen! This recipe uses Lao Dou You (dark soy sauce) to achieve a beautiful deep color and an even richer taste. Impress your family and friends with this impressive dish!
Main Ingredients- Pork Belly (with skin, lean cut) 900g
- Bok Choy 3-4 heads
- Whole Garlic Cloves 5-6
- Dried Red Chilies 2-3
- Green Onion 1 stalk
- Ginger 1 knob (thumb-sized)
- Onion 1/2
- Cinnamon Stick 1
- Whole Peppercorns 1 tsp
- Cooking Wine (Sake or Mirin) 1/2 cup
- Water 2 cups (for boiling pork)
- Vegetable Oil, a little (for searing)
Braising Sauce- Lao Dou You (Dark Soy Sauce) 1.5 Tbsp
- Soy Sauce 3 Tbsp
- Sugar 1 Tbsp
- Ssanghwa-tang (Herbal Tea Drink) 1-2 bottles (or substitute with pear juice, cola)
- Water 1/2 cup
- Lao Dou You (Dark Soy Sauce) 1.5 Tbsp
- Soy Sauce 3 Tbsp
- Sugar 1 Tbsp
- Ssanghwa-tang (Herbal Tea Drink) 1-2 bottles (or substitute with pear juice, cola)
- Water 1/2 cup
Cooking Instructions
Step 1
The first step is crucial for determining the texture and flavor of your Dongpo Pork! Choose pork belly with the skin on and a lean cut, avoiding excessively fatty pieces. The skin will provide a delightful chewy texture, while less fat ensures a cleaner, less greasy taste.
Step 2
Cut the prepared pork belly into large, manageable pieces (about 6 chunks). Thickly cut pieces will hold their shape better during braising and lock in juices. Lightly oil a frying pan and sear the pork belly pieces on all sides until golden brown. This searing locks in the moisture and enhances the overall flavor.
Step 3
Now, let’s boil the seared pork. Line the bottom of a pot with thick slices of onion, ginger slices, and roughly chopped green onion to infuse aroma. Place the seared pork belly on top. Add whole garlic cloves, whole peppercorns, a cinnamon stick, dried chilies, and cooking wine. Pour in 2 cups of water. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer for about 30-40 minutes, or until the pork is tender.
Step 4
While the pork is boiling, prepare the accompanying bok choy. Bring a pot of water to a boil with a pinch of salt. Blanch the bok choy briefly, ensuring it remains crisp-tender. Avoid overcooking, as it will become too soft. Immediately rinse the blanched bok choy in cold water to maintain its vibrant green color and crispness. Cut the bok choy in half lengthwise for serving.
Step 5
Now, let’s create the delicious braising sauce and infuse it with aroma. In a frying pan, heat a little vegetable oil and sauté the roughly chopped green onion until golden brown and fragrant. Add the whole garlic cloves and dried chilies and stir-fry together to release their aromas. Pour in all the braising sauce ingredients: Lao Dou You, soy sauce, sugar, Ssanghwa-tang (or your chosen liquid substitute), and 1/2 cup of water. Stir well and bring to a simmer.
Step 6
Remove the boiled pork belly and cut it into serving-sized pieces. (You can reserve the boiling liquid for later use.) Carefully place the cut pork into the simmering braising sauce. Reduce the heat to low, cover the pot, and let it braise gently for about 20-30 minutes. Baste the pork with the sauce occasionally by spooning it over the pieces; this helps to create a beautiful glaze and keeps the pork moist. The Dongpo Pork is ready when it’s fork-tender. You can add a little of the reserved pork boiling liquid during the braising process to deepen the flavor.
