How to Make Appetizing Braised Chinese Pork Belly (Special Dongpo Recipe)

Braised Chinese Pork Belly (Special Dongpo Recipe). Amazing Chinese Salted Pork Belly Recipe! Dong Po Rou (Dongpo pork) is a well known dish from the Jiangsu & Zhejiang provinces. Half fat, and half lean meat.

You need a few hours of stewing before you can taste the fantastic evening combination of flavor and texture of the meat, which is definitely worth the wait. Ask for this cut of pork from your. This braised pork belly recipe, or "dong po rou" in Chinese, is a beautiful, traditional, and incredibly easy dish to make. You can cook Braised Chinese Pork Belly (Special Dongpo Recipe) using 15 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Braised Chinese Pork Belly (Special Dongpo Recipe)

1. You need of Main Ingredients.
2. You need 3 slice of Pork Belly.
3. Prepare 3 tbsp of Oil.
4. It's 6 clove of Garlic.
5. You need 4 of each Star-Anise.
6. You need 1/2 tbsp of Sichuan Peppercorns.
7. Prepare 1/2 cup of Honey.
8. You need 1 can of Chicken Stock.
9. It's 1 of small Ginger.
10. You need 1/4 cup of Thick Sweet Soy Sauce.
11. Prepare 1/4 cup of Light Soy Sauce.
12. You need 1 stick of Cinnamon.
13. Prepare of Optional Add-ons.
14. Prepare 2 of each Potato.
15. It's 8 of each Cooked Tofu Cubes.

Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. 'Dongpo' Braised Pork Belly. An authentic Chinese recipe that makes the perfect sweet and sour sticky pork. Slices of rich pork belly are cooked three different ways, with a final long simmer that transforms this lowly cut into meltingly tender meat. Named after an ancient Chinese statesman, poet and gourmand of the Song Dynasty, the pork belly is cooked three different ways, rendering the meat succulent.

Braised Chinese Pork Belly (Special Dongpo Recipe) instructions

1. Preheat oven to 375°F..
2. Slice ginger into thin pieces. Dice 3 cloves of garlic into smaller pieces. Crush remaining 3 pieces of garlic..
3. Add oil into a roasting pan. Heat roast pan into medium heat..
4. Slice pork belly sticks into 3 individual pieces -resulting into 9 pieces. Make more if desired to make larger serving..
5. Once the roasting pan is heated, stir fry garlic, ginger, star-anise, sichuan peppercorn together with the oil in medium heat..
6. Once the pan is fragrant, slowly add the pork belly into its side one by one and sear it for about 20 seconds each side - with the bottom (opposite to fat side) being the last side to be seared..
7. Set the pork belly on their side and add honey all over the dish..
8. Expose all the sides of the pork belly to the honey-oil-mixture of ingredients..
9. Add chicken stock, soy sauce and sweet thick soy sauce to the mixture..
10. Again mix the pork belly and expose all its side to the stock-honey-oil-ingredients concoction..
11. Wait for the stock-honey-oil-ingredients to boil..
12. If it's boiling, remove from heat. Cover with foil and put it inside the oven. Set the timer to 1 hour and 30 minutes..
13. Depending on your desired add-on, add it to the roasting pan at the most appropriate time remaining. Example: Potato = 30 min. Cooked tofu cubes = 15 min..
14. Without turning off the oven, take out the pan at the around 45 min. - 1 hour mark and bring it to the range under medium-high heat to a boil. Let boil for 3-5 minutes then immediately bring it inside the oven again..

Dongpo rou is named after Su Dong Po, a famous Chinese poet who lived during the Song Dynasty. Try to get a slab of pork belly that has even layers of fat and meat. Dongpo Pork is an iconic feature of Hangzhou (杭州) cuisine and can be attributed to Su Shi (苏轼) a.k.a Su Dongpo (苏东坡), a scholar and court official during the Song Dynasty (宋朝), renowned today for his brilliance in poetry, calligraphy, and writings in Chinese literary history. Mom's Chinese Braised Pork Belly ("hong shao rou"). For tender pork belly: the lower the heat and the longer the meat braises, the more tender it will become.

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