Delicious Dong Po Rou Recipe for 2 People

Here’s a delicious 7-step guide to making Dong Po Rou (Braised Pork Belly) for 2 servings, along with some tips to enhance the flavor! This recipe ensures tender, flavorful pork belly that’s perfect for sharing.

Ingredients (For 2 Servings)

• Pork belly: 500g (choose a piece with even fat and meat layers)
• Ginger: 20g (thinly sliced)
• Scallions: 2 whole stalks (cut into large sections)
• Garlic: 4 cloves (slightly crushed)
• Star anise: 1 pod
• Shaoxing wine: 1/4 cup (or dry sherry as a substitute)
• Light soy sauce: 1/4 cup
• Dark soy sauce: 2 tablespoons
• Sugar: 2-3 tablespoons
• Cooking oil: 1 tablespoon
• Water: 1 to 2 cups (just enough to cover the pork halfway)
• Optional garnish: Chopped scallions or steamed bok choy

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Step-by-Step Dong Po Rou Recipe

Step 1: Prepare the Pork Belly

• Choose a thick, high-quality piece of pork belly. Rinse under cold water, then blanch in boiling water for 5-10 minutes to remove impurities.
• After blanching, take it out, pat it dry, and cut it into large squares, about 5 cm (2 inches) wide.
• Tip*: Blanching helps remove unwanted odors and impurities, resulting in a cleaner-tasting pork.

Step 2: Caramelize the Sugar

• In a deep pan, heat 2-3 tablespoons of sugar with 1 tablespoon of oil over medium heat until it melts and turns golden brown.
• Carefully add 1-2 tablespoons of water to thin the caramel, stirring continuously.
• Tip*: Keep a close eye on the sugar to prevent burning. Aim for a deep amber color for rich flavor.

Step 3: Sear the Pork Belly

• Add the pork belly pieces to the pan with the caramel, skin side down first. Sear each side until lightly browned, about 1-2 minutes per side.
• Tip*: Searing locks in the flavor and gives the pork belly a beautiful golden glaze.

Step 4: Add Aromatics and Seasonings

• Add the sliced ginger, scallions, garlic, and star anise to the pan with the pork.
• Pour in 1/4 cup of light soy sauce, 2 tablespoons of dark soy sauce, and 1/4 cup of Shaoxing wine.
• Tip*: Shaoxing wine adds a distinct depth of flavor, enhancing the braising liquid.

Step 5: Slow Braise the Pork

• Add enough water to cover the pork belly halfway. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, checking occasionally.
• Tip*: Braising at a low temperature ensures tender, melt-in-your-mouth pork.

Step 6: Reduce the Sauce

• After braising, remove the lid and let the sauce reduce over medium heat for about 20 minutes until it thickens and coats the pork.
• Tip*: Slowly reduce the sauce to concentrate the flavors. Baste the pork occasionally for an extra glossy finish.

Step 7: Serve and Garnish

• Transfer the pork belly to a serving dish and spoon the thick sauce over it. Garnish with chopped scallions or steamed bok choy for freshness.
• Tip*: Let the pork rest for a few minutes before serving. This allows the juices to redistribute, ensuring every bite is tender and juicy.

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Bonus Tips for the Best Dong Po Rou:

• Use high-quality pork belly: Ensure a good balance of fat and meat for the best texture.
• Patience is key: Slow braising ensures the pork belly becomes tender and flavorful.
• Marinate the pork overnight: If possible, let the pork sit in soy sauce and Shaoxing wine to deepen the flavors.
• Balance the sweetness: Adjust the sugar and soy sauce levels to suit your taste, creating a perfect harmony of sweet and savory.
• Serve with rice or steamed buns: The rich sauce pairs perfectly with plain rice or steamed Chinese buns (mantou).

Enjoy this traditional Chinese dish with these easy steps!