Tung Po Rou: Tender Pork Belly Braised in Savory Sauce
Melt-in-your-mouth Tung Po Rou made with incredibly tender braised pork belly
Inspired by the currently trending ‘Black and White’ culinary style, I decided to try making Tung Po Rou at home. I had leftover pork belly from making kimchi, and it turned out so delicious that everyone around me is asking for it again! I’ve skipped the deep-frying step for home convenience and used a caramel sauce for a beautiful deep color. I think I might be a culinary genius! Haha!
Main Ingredients
- 1.5kg Pork Belly for Bo Ssam (Braised Pork) (A block of pork belly works best)
- 4 heads Bok Choy
Sauce
- 60g Soy Sauce (approx. 1/2 cup)
- 40g Sugar (approx. 1/4 cup)
- 1/2 Tbsp Caramel Coloring (or 5g Dark Soy Sauce)
- 20g Minced Garlic (approx. 2 Tbsp)
- 6 Dried Bird’s Eye Chilies (crushed finely)
- 2g Cinnamon Stick (1 small piece)
- 2g Licorice Root (1 slice)
- 30g Corn Syrup (approx. 2 Tbsp)
- 500g Water (approx. 2 cups)
For Braising Pork Belly (for 2kg pork)
- 1 Onion (washed thoroughly, skin on)
- 1 Leek
- 1 Tbsp Whole Peppercorns
- 1 piece Ginger (sliced)
- 1 Tbsp Soybean Paste (Doenjang)
- 4 Bay Leaves
- 60g Soy Sauce (approx. 1/2 cup)
- 40g Sugar (approx. 1/4 cup)
- 1/2 Tbsp Caramel Coloring (or 5g Dark Soy Sauce)
- 20g Minced Garlic (approx. 2 Tbsp)
- 6 Dried Bird’s Eye Chilies (crushed finely)
- 2g Cinnamon Stick (1 small piece)
- 2g Licorice Root (1 slice)
- 30g Corn Syrup (approx. 2 Tbsp)
- 500g Water (approx. 2 cups)
For Braising Pork Belly (for 2kg pork)
- 1 Onion (washed thoroughly, skin on)
- 1 Leek
- 1 Tbsp Whole Peppercorns
- 1 piece Ginger (sliced)
- 1 Tbsp Soybean Paste (Doenjang)
- 4 Bay Leaves
Cooking Instructions
Step 1
First, fill a pot with enough water to generously cover the pork. Add 1 tablespoon of soybean paste, bay leaves, whole peppercorns, leek, onion, and sliced ginger. (You don’t need to use all the aromatics for braising, but the soybean paste is essential for a clean, neutral flavor.)
Step 2
Once the water comes to a rolling boil, carefully add the whole pork belly block.
Step 3
Braise the pork over medium heat for about 1 hour until it’s thoroughly cooked and tender. This process will result in incredibly moist and succulent pork!
Step 4
Remove the braised pork belly from the pot and let it cool slightly. Then, slice it into pieces about 1.5 to 2 cm thick (about finger-width). (Learned the hard way: if you try to cut it after simmering in the sauce, the exterior can turn too dark. It’s better to slice it after braising and cooling.)
Step 5
Now, let’s make the star of the dish – the Tung Po Rou sauce! In a pot, combine 500g of water, 60g of soy sauce, 40g of sugar, 5g of caramel coloring (or dark soy sauce), about 2 tablespoons of minced garlic, and 30g of corn syrup. Mix everything well. Add the cinnamon stick piece and licorice root slice for aromatic depth. (I personally prefer the subtle scent of cinnamon over star anise.) Finally, add the crushed dried bird’s eye chilies to balance the sweetness and saltiness with a clean finish.
Step 6
Place the sliced pork belly into the sauce, ensuring it’s mostly submerged. Bring the sauce to a boil over high heat, then reduce the heat to medium, cover the pot, and simmer for about 20 to 30 minutes. This allows the sauce to deeply penetrate the pork.
Step 7
While the pork is braising, prepare the bok choy. Since the stems can be quite thick, start by adding the stem ends to the boiling water first for even cooking. Instead of boiling whole, cut them in half or quarters. Blanch them in boiling water for no more than 30 seconds to maintain their crispness.
Step 8
Immediately transfer the blanched bok choy to cold water to stop the cooking process. Once cooled, gently squeeze out excess water by hand. This step ensures the bok choy stays fresh and doesn’t become mushy.
Step 9
After 20 to 30 minutes of simmering, uncover the pot and continue to reduce the sauce until it reaches your desired consistency. The sauce is perfect when there’s about 1 to 2 ladles remaining.
Step 10
Arrange the tender Tung Po Rou pieces on a serving plate. Spoon about 1 to 2 ladles of the rich, glossy sauce over the pork.
Step 11
Finally, arrange the drained bok choy around the pork belly. Your homemade Tung Po Rou, a dish that looks and tastes incredibly gourmet, is now complete!
