Braised Pork Belly Dong Po Rou

Method8 steps

1. 1

   Step 1: Use the same-pot braising route throughout. Put the whole 2 lb skin-on pork belly slab into a pot of boiling water and blanch for 1 minute. Drain and discard the blanching water. When cool enough to handle, cut the slab into pieces about 3 × 3 inches and set aside.

   Drain blanched pork slab · 1 minUses 2 lb skin-on pork belly slab · Water for blanching the whole pork slab, as needed

2. 2

   Step 2: In a medium clay pot or a medium 4-quart regular pot, lay all 3 bunches prepared scallions in a thick, even layer covering the entire bottom. Space all 8 ginger slices evenly over the scallions.

   Uses 3 bunches scallions, washed and cut in half lengthwise · 8 slices ginger

   
3. 3

   Step 3: Lay all the blanched pork pieces from step 1 skin-side down on the scallion and ginger bed from step 2. Pour over all 2 cups Shaoxing wine, ⅔ cup light soy sauce and 2½ tbsp dark soy sauce. Add the full chosen 4–5 oz rock sugar. The wine and sauces supply the braising liquid; add no water or stock.

   Uses All blanched pork pieces from step 1 · Scallion and ginger bed · 2 cups Shaoxing wine · ⅔ cup light soy sauce · 2 1/2 tablespoons dark soy sauce · 4–5 oz rock sugar, to the desired sweetness

   
4. 4

   Step 4: Cover the assembled pot from step 3 and place over medium-high heat. Once the liquid boils, immediately reduce the heat to low. Maintain a gentle covered simmer for 90 minutes without stirring; the scallion bed helps prevent sticking. Keep the heat low enough that the sauce does not boil dry.

   Turn pork after first braise · 90 minUses Pork, scallion bed and sweet wine-soy braising liquid

5. 5

   Step 5: After the first 90-minute simmer in step 4, gently turn all the pork pieces skin-side up in the same pot, leaving the scallions, ginger and braising liquid beneath and around them. Continue with the same-pot finish in step 6.

   Uses Pork and braising liquid after the first simmer

6. 6

   Step 6: Cover the turned pork and its braising liquid from step 5. Keep at the lowest gentle simmer for another 90 minutes, until the pork is very tender and reaches at least 63°C. Continue cooking if needed, watching that the sauce does not boil dry; no extra water or stock is added.

   Check tender pork after second braise · 90 minUses Skin-side-up pork in its original braising liquid

   
7. 7

   Step 7: Lift the fully cooked tender pork from step 6 onto serving dishes and keep the braising liquid separately. Rest the pork off the heat for at least 3 minutes after it reaches 63°C.

   Rest fully cooked pork belly · 3 minUses All fully cooked pork pieces lifted from step 6 · Braising liquid reserved from step 6

8. 8

   Step 8: If desired, transfer a portion of the braising liquid reserved in step 7 to a saucepan and heat it until reduced to the consistency you like. Spoon the sauce over the rested pork from step 7 and serve as eight portions. Keep the rest of the sauce for another meal, cooling and refrigerating it promptly.

   Uses All rested pork pieces from step 7 · As much reserved braising liquid as desired for reducing and spooning over the pork