Melt-in-Your-Mouth Dongpo Pork Belly
Melt-in-Your-Mouth Dongpo Pork Belly
The Viral Dongpo Pork Recipe You Must Try
Experience the exquisite tenderness of Dongpo Pork, coated in a rich, sticky sauce that is simply divine! This recipe is a showstopper.
Main Ingredients- Pork Belly or Pork Shoulder (for braising) 600g
- Bok Choy, as needed
- Garlic cloves 3-4
- Whole peppercorns, a pinch
- Bay leaves 2
- Instant coffee powder 1 tsp
Braising Liquid- Water 1 liter (enough to cover the pork)
- Cooking wine or Sake 3 Tbsp
- Water 1 liter (enough to cover the pork)
- Cooking wine or Sake 3 Tbsp
Cooking Instructions
Step 1
In a pot, place the pork belly or shoulder. Add enough water to cover the pork (about 1 liter). Toss in the garlic cloves, whole peppercorns, bay leaves, instant coffee powder, and cooking wine. Bring to a boil over high heat, then reduce to medium-low and simmer for about 30 minutes, or until the pork is tender. The coffee and bay leaves are key to eliminating any porky odor.
Step 2
While the pork is braising, prepare the bok choy. Wash it thoroughly and trim the base slightly. Blanch the bok choy in boiling water for about 1-2 minutes. This will keep it crisp and vibrant green. Be careful not to overcook it.
Step 3
Once the pork is cooked, carefully remove it from the pot and rinse it under cold running water to wash away any impurities. Let it cool slightly so it’s easier to handle. Slice the pork into approximately 2cm thick pieces, following the grain. Making a few shallow cuts on the surface can help the sauce penetrate better.
Step 4
Heat a generous amount of cooking oil in a pan over medium heat. Carefully place the sliced pork into the hot oil and pan-fry until golden brown and slightly crispy on all sides. This step sears the outside, locking in the juices and enhancing the flavor.
Step 5
In a separate pot or deep pan, combine 350ml of water, 6 Tbsp of dark soy sauce, and 4 Tbsp of sugar. Stir well. Once the sauce mixture comes to a boil, add the pan-fried pork. Reduce the heat to medium-low and let it simmer for about 15-20 minutes, allowing the pork to absorb the flavors. Flip the pieces occasionally.
Step 6
As the sauce begins to thicken, stir in 4 Tbsp of corn syrup (or oligosaccharide) and 1 Tbsp of sesame oil. Increase the heat slightly and cook for another 2-3 minutes until the sauce becomes glossy and sticky. Taste and adjust seasoning if necessary. This creates that signature rich glaze.
Step 7
Arrange the blanched bok choy attractively on a serving plate. Place the glazed Dongpo pork belly on top. Spoon some of the warm, glossy sauce over the pork. Your delicious Dongpo Pork is ready to be enjoyed! 🙂
