Melt-in-Your-Mouth Braised Pork Belly (Dongpo Rou)
Melt-in-Your-Mouth Braised Pork Belly (Dongpo Rou)
The Second Act of Pork Belly Perfection! How to Make Dongpo Rou
Using leftover whole pork belly, I decided to try making Dongpo Rou! This dish offers a wonderfully tender and succulent texture, different from steamed pork belly, making it perfect for special occasions or when hosting guests. The combination of the rich pork and aromatic bok choy is exquisite.
Main Ingredients- Whole Pork Belly: 2 ‘geun’ (approx. 1.2kg / 2.6 lbs)
- Bok Choy: 4-5 heads
- Coarse Salt: 1 Tbsp (for blanching bok choy)
Braising Liquid Ingredients- Water: 3 cups (720ml)
- Soy Sauce: 1 cup (240ml)
- Mirin or Cooking Sake: 1 cup (240ml)
- Corn Syrup: 2/3 cup (160ml)
- Brown Sugar: 2/3 cup (160ml)
- Whole Peppercorns: 1 Tbsp
- Whole Garlic Cloves: 10-12 cloves
- Onion: 1 medium, cut into large chunks
- Chunjang (Korean black bean paste): 2 Tbsp
- Scallion (Green Onion): 1 stalk, cut into large pieces
- Ssanghwang-tang (Korean traditional herbal tea): 1 bottle (240ml, replaces star anise)
- Ground Ginger: 1 tsp (or 2-3 slices fresh ginger)
- Water: 3 cups (720ml)
- Soy Sauce: 1 cup (240ml)
- Mirin or Cooking Sake: 1 cup (240ml)
- Corn Syrup: 2/3 cup (160ml)
- Brown Sugar: 2/3 cup (160ml)
- Whole Peppercorns: 1 Tbsp
- Whole Garlic Cloves: 10-12 cloves
- Onion: 1 medium, cut into large chunks
- Chunjang (Korean black bean paste): 2 Tbsp
- Scallion (Green Onion): 1 stalk, cut into large pieces
- Ssanghwang-tang (Korean traditional herbal tea): 1 bottle (240ml, replaces star anise)
- Ground Ginger: 1 tsp (or 2-3 slices fresh ginger)
Cooking Instructions
Step 1
First, rinse the whole pork belly under cold water and pat it dry. Cut it in half lengthwise. Then, score the skin side in a crosshatch pattern about 1cm deep. This scoring helps the braising liquid penetrate the meat for better flavor and ensures even cooking.
Step 2
Heat a generous amount of cooking oil in a deep pan or wok over medium heat. Place the scored pork belly in the hot oil and sear it on all sides until it’s golden brown. Searing the surface helps to lock in the juices and adds a rich flavor.
Step 3
Once the pork belly is nicely browned on all sides, pour in 3 cups (720ml) of water.
Step 4
Next, add 1 cup (240ml) of soy sauce.
Step 5
Pour in 1 cup (240ml) of mirin or cooking sake to help tenderize the meat and eliminate any porky odor.
Step 6
Add 2/3 cup (160ml) of corn syrup for a touch of sweetness and a glossy finish.
Step 7
For a deeper, richer sweetness, add 2/3 cup (160ml) of brown sugar.
Step 8
Add 1 Tbsp of whole peppercorns for a subtle spicy aroma.
Step 9
Add the whole garlic cloves (peeled) and the roughly chopped onion to the pot.
Step 10
Stir in 2 Tbsp of chunjang (Korean black bean paste), ensuring it’s well dissolved, to add a unique depth of flavor.
Step 11
Add the large pieces of scallion. For ginger flavor, add 1 tsp of ground ginger. If using fresh ginger, add 2-3 slices.
Step 12
Instead of traditional star anise, we’re adding 1 bottle (240ml) of Ssanghwang-tang, a Korean herbal tea, for a distinct aromatic profile. Stir everything to combine, cover the pot, and bring it to a boil.
Step 13
Bring the liquid to a boil over high heat, then reduce to medium heat and simmer for about 20 minutes. After that, lower the heat to low, cover the pot, and continue to braise for 40 minutes. Periodically flip the pork belly to ensure it cooks evenly and doesn’t stick to the bottom. A total braising time of about 1 hour should result in tender pork.
Step 14
While the pork is braising, prepare the bok choy. Wash it thoroughly, trim the roots, and cut each head in half lengthwise. Bring a pot of water to a boil and add 1 Tbsp of coarse salt. Blanch the bok choy for 30 seconds to 1 minute until crisp-tender. Immediately plunge the blanched bok choy into ice-cold water to stop the cooking, then drain well and set aside. Arrange it nicely on a serving plate.
Step 15
After about 40-50 minutes of braising, check if the pork belly is tender by piercing it with a chopstick. Once cooked through, turn off the heat and let the pork rest in the braising liquid for another 5 minutes to absorb more flavor. Carefully remove the pork belly, let it cool slightly, then slice it into serving portions. Arrange the sliced pork belly beautifully over the blanched bok choy. For an extra touch, you can strain the braising liquid and serve it as a sauce on the side.
