Slow Braised Pork Belly

    3 hours 15 minutes

    This is a famous Chinese dish called Dongpo pork. Pork is made extremely soft, succulent and tender by long slow braising in Chinese rice wine.

    57 people made this

    Serves: 4 

    • 1kg boneless, skin-on pork belly, rinsed
    • 100g spring onions, each one tied into a knot
    • 100g sugar
    • 2 cups (500ml) Chinese rice wine
    • 50g ginger, lightly crushed
    • 100ml light soy sauce
    • 1 1/2 tablespoons dark soy sauce

    Preparation:15min  ›  Cook:3hours  ›  Ready in:3hours15min 

    1. Blanch the pork belly in boiling water for 5 minutes. Remove and let cool. Cut into 4 equal squares.
    2. Place the spring onions and ginger in the bottom of a clay pot. Lay the pork on top skin-side up. Add the sugar, light and dark soy sauce. Pour in just enough rice wine so that the pork is covered.
    3. Bring to the boil over high heat and turn the heat down to low. Cover and simmer for at least 2 hours or until the skin is easily poked with a fork.
    4. Remove the pork from the clay pot and transfer skin-side up to a heat-safe dish. Reserve the sauce.
    5. Steam the pork for 30 minutes over high heat or until the skin and meat are very soft. Serve with the sauce poured on top.

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