Braised pork belly
Dong Po Rou-inspired Chinese-style braised pork belly is deliciously succulent and tender. It’s a unique melt-in-the-mouth dish that’s worth the effort. The low and slow cook allows all the flavours to infuse to the pork for a wonderful meal.
Ingredients
Method
Ingredients
- 1kg pork belly
- 6 large spring onions, cut into 12 cm pieces
- 5cm piece of ginger, peeled and sliced
- ¼ cup soy sauce
- 3 Tbsp dark soy sauce
- ½ cup Shaoxing cooking wine
- ⅓ cup brown sugar
Method
- Bring a large frying pan to high heat. Press the pork belly skin side down in the pan for a few minutes to char off any impurities and hair. Remove from the pan and use a knife to scrape off and clean the fat layer.
- Place the cleaned pork in a large pot and cover with cold water. Bring to a simmer over medium heat, cover and cook for 20 minutes. Plunge the pork in cold water, then cut into 6 pieces. Tie each piece with kitchen string.
- Bring a drizzle of oil to medium heat in a medium casserole dish. Sauté the spring onion and ginger for a few minutes or until fragrant. Turn the heat to low and spread the onions and ginger to cover the bottom of the dish. Place the pork pieces skin side down on top of the spring onions.
- Add soy sauce, dark soy sauce, Shaoxing cooking wine, brown sugar and three cups of water. Bring to a boil, then reduce to a low heat. Cover and cook for 3 ½- 4 hours or until very tender.
- Serve and enjoy.
Tips:
- Complete the meal with a serving of steamed rice and Asian greens.