Braised Pork Belly Recipe (Dong Po Rou)

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Let’s make Braised Pork Belly Recipe (Dong Po Rou) today! The pork belly will instantly melt in your mouth. Watch this video and master Braised Pork Belly recipe in just a few minutes!

Serve 4
Prep time: 20 minutes
Cook time: 3 hours and 20 minutes

For the pork belly:
2 pounds slab pork belly, skin on, boneless
1 bunch of scallions, cut into 3-inches pieces
11 slices ginger, separated
4 tablespoons cup soy sauce
1 tablespoon dark soy sauce
3 cups Shaoxing wine

For the syrup:
1 1/2 tablespoons rock sugar
4 tablespoons water
1 tablespoon extra light olive oil


To prepare the pork belly:

In a pot of water, add in the pork belly and 2 slices of ginger.

Over high heat, bring it to a boil. Continue to cook for another 15 minutes. (We place the pork belly under room temperature water and boil, so it will fully release its gamey taste. If we place it under boiling water, then the surface of the pork will be cooked, and it won’t be able to release its gamey taste.)

Discard the water in the pot. Rinse the pork with belly with running water.

Cut it into 2 ½ inches cubes.

Tight the pork belly up with cooking twines, like little presents. (By doing so the pork belly will stay in one piece with the long cooking process.)

To simmer the pork belly:

In a clay pot, place a bamboo wire inside (to prevent the pork belly from sticking to the pot). Also, place in the scallions and ginger. Place the pork belly in the pot skin side down.

Add all the seasonings in the clay pot, soy sauce, dark soy sauce, Shaoxing wine. Set aside.

To make the syrup, in a pan, over medium-low heat, add the rock sugar and water. Cook until the sugar is melted and the liquid is very sticky. Carefully add the extra light olive oil (You can also use other high smoking point oil). Continue to stir until the syrup is lightly brown, about 3 minutes. (This syrup will give our Dong Po Rou its beautiful red shade.)

Pour the syrup into the clay pot.

Over high heat, bring to a boil. Immediately turn to low heat. Simmer for 45 minutes.

Turn the pork belly, skin side up. Continue to simmer for 45 minutes.

To steam the pork belly:

In a large steamer, over high heat, bring water to a boil. Place the clay pot inside. Steam for 1 hour 30 minutes.

To serve:

If there is still a lot of sauce inside the clay pot, place the clay pot over high heat, and thicken the sauce for 5 minutes.


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