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Braised pork belly that is reddish in color on a white dish atop braising sauce and garnished with green onions.

Dong Po Rou - Chinese Braised Pork Belly

Grace
Dong Po Rou is tantalizing melt in your mouth Chinese braised pork belly! Easy to make and UTTERLY delicious!
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Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 4 people
Calories 1273 kcal

Ingredients
  

  • 2 lb pork belly you can use one slab of pork belly, or 2 large pieces about 1 pound each
  • 8 each green onions cut into 2 inch pieces
  • 8 cloves garlic peeled and sliced thinly
  • 1 inch ginger peeled and sliced thinly
  • ½ cup Shaoxing rice cooking wine
  • 1 tablespoon peanut oil
  • 2 tablespoon light soy sauce I used Pearl River Bridge brand
  • 4 tablespoon dark soy sauce I used Pearl River Bridge brand mushroom flavor, but regular dark soy sauce is fine
  • ½ cup water
  • 1 large piece Chinese rock candy can sub 1.5 tablespoon of white sugar or brown sugar

Instructions
 

  • Heat up the peanut oil on med high heat in a large skillet. Once hot, add the pork belly and brown on all sides approximately 3 min per side.
    2 Browned pieces of pork belly on a plate.
  • Place the cut up green onions and sliced ginger and garlic in a saucepan. You want the saucepan to be able to fit the pieces of pork belly rather snugly. I used a medium sized saucepan to cook this Dong Po Rou
    Slices of green onions, garlic, and ginger at the bottom of a saucepan.
  • Add the pork belly SKIN SIDE DOWN on top of the green onions, ginger, and garlic. I cut up my pork belly slices so that I had four pieces that would fit snugly in the saucepan. Then add the rock candy and all the liquids (Shaoxing wine, light soy sauce, dark soy sauce, and water).
    Browned slabs of pork belly and Chinese rock candy atop a soy sauce based sauce and also sitting atop slices of green onions, ginger, and garlic.
  • Cover the saucepan and bring to the boil on medium-high heat. Then lower the heat (low to med low) and simmer for 1 hour. After 1 hr, turn over the pork belly and simmer for another hr, this time skin side up.
    Slabs of pork belly in s saucepan in a soy sauce based braising sauce.
  • Remove the pork belly (and keep warm) and turn up the heat in the saucepan to reduce the braising sauce (about 3 min boiling). Serve the Dong Po Rou with this delicious reduced sauce spooned over it!
    Braised pork belly that is reddish in color on a white dish atop braising sauce and garnished with green onions.

Notes

PLEASE NOTE:  The nutrition facts do not include the nutrition for the Chinese rock candy.  I apologize for any inconvenience caused.
We are using two types of soy sauce in this recipe. If you don't have access to the light soy sauce and the dark soy sauces, you can sub regular soy sauce for these if necessary.  However it's highly recommended to use the two types as listed in the recipe ingredients.
Feel free to add a little water here and there if it seems there is not much braising liquid during the braising process.
Serve this delicious melt in your mouth Dong Po Rou with Chinese buns and/or white rice!  I drizzled the scrumptious braising sauce over everything!  Enjoy!!

Nutrition

Calories: 1273kcalCarbohydrates: 5gProtein: 25gFat: 124gSaturated Fat: 44gPolyunsaturated Fat: 14gMonounsaturated Fat: 58gCholesterol: 163mgSodium: 1584mgPotassium: 521mgFiber: 0.4gSugar: 1gVitamin A: 43IUVitamin C: 3mgCalcium: 32mgIron: 2mg
Keyword braised, pork, pork belly
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