BRAISED PORK BELLY (DONG PO ROU/东坡肉)
Braised Pork Belly (Dong Po Rou/东坡肉) - You can always "forget" to set your kitchen timer and wait for the tantalizing aroma to remind you of the mouth-watering concoction simmering on your stovetop.
Provided by Rasa Malaysia
Categories Chinese New Year
Time 1h30m
Number Of Ingredients 12
Steps:
- Bring a pot of water to boil. Add the pork belly and boil for 5 minutes. Discard water, remove pork from pot, rinse and pat dry. Cut the meat into 2 1/2-inch squares. Tie the pork pieces with food safety strings as tight as possible to avoid meat from falling apart while braising.
- Heat up a clay pot or stainless steel pot with oil, stir-fry the ginger and scallions until aromatic. Pour in the water and continue boiling for 10 minutes.
- Add light soy sauce, dark soy sauce and wine, adequate amount of water just to cover the pork belly and boil in high heat. Mix in rock sugar, pork pieces, skin side down and cook for 5 minutes.
- Lower the heat to medium-low, at a gentle simmering level, cover the pot and braise pork for 30 minutes. Turn pork skin side 'up', and continue braising for 1 1/2-2 hours, or until pork is tender enough to your liking. Adjust seasoning, as per taste, eg. sugar.
- Dish up and serve pork with Dongpo sauce over steamed rice or buns and vegetables.
Nutrition Facts : Calories 376 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 81 milligrams cholesterol, Fat 63 grams fat, Protein 12 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 4 people, Sodium 955 grams sodium, Sugar 7 grams sugar, UnsaturatedFat 0 grams unsaturated fat
BRAISED PORK BELLY - DONG PO PORK RECIPE
Use pork belly with balance layers of fats and meats. Be sure to get a decent quality soy sauce as that would greatly affect the final taste of the pork belly.
Provided by Ethan Wong
Categories Main Course Side Dish
Time 2h
Number Of Ingredients 11
Steps:
- Clean and cut vegetables as necessary.
- For garlic, slices half of it and leave the other half as clove.
- Prepare the other ingredients as listed.
- Bring a pot of water to boil, with enough water to cover the pork belly.
- Add half amount of ginger into the water.
- Blanch pork belly for 10 minutes.
- Remove from boiling water and soak in a cold bath until can handle with hands,
- Cut pork belly into 2 inches (L) X 1 inch (W).
- Preheat cooking pan/wok with cooking oil.
- Quick sear the pork belly for a rough brown edge.
- Remove from pan and set aside.
- Preheat pan/wok with cooking oil.
- Shallow fry the sliced garlic to golden and set aside.
- Shallow fry the cloves garlic and crushed ginger to aromatic fragrance. Then set aside.
- Add rock honey sugar and caramelized at very low heat.
- Once rock honey sugar is caramelized, add the fried ginger and garlic.
- Then switch to high heat and add soy sauce.
- Add water, seared pork belly, red yeast rice, shao xing wine, and half the amount of spring onion.
- Bring to a boil and reduce heat to a simmer.
- Keep covered and simmer for 75 minutes.
- Meanwhile, bring about 1000ml water and 1 tsp of salt to boil.
- Blanch the sweet peas and then soak them in a cold bath. Peel sweet peas into half and set aside.
- After 75 minutes, use a strainer to remove the ginger, garlic, red yeast rice, and spring onion.
- Gently, add the remaining spring onion in as a whole stalk.
- Keep covered and simmer for another 10 minutes until the spring onion softened.
- Then remove the spring onion as a whole and set aside.
- Further reduce the gravy until thickened.
- Into a separated container, set aside the pork belly and the gravy.
- With a clean plate, begin rolling the whole softened spring onion into a small circle of 2 inches diameters and place on the plate.
- Gently place 1 piece of pork belly on top of the rolled spring onion.
- Add 1/4 tsp of cooked red yeast rice on top of the pork belly skin.
- Then carefully place 2-3 pieces of fried garlic slice slanted on the red yeast rice.
- At the side of the pork belly, gently place 1 half of the sweet peas.
- Finish off with 1 tbsp of the gravy on top and serve!
Nutrition Facts : Calories 1352 kcal, Carbohydrate 70 g, Protein 24 g, Fat 107 g, SaturatedFat 39 g, Cholesterol 144 mg, Sodium 1446 mg, Fiber 3 g, Sugar 53 g, ServingSize 1 serving
BRAISED PORK BELLY - DONG PO MEAT
Braised pork belly is also called Dong Po Rou, a famous recipes pass down the generations since the Song dynasty
Provided by KP Kwan
Categories Main
Time 3h20m
Number Of Ingredients 7
Steps:
- Cut the pork into 4cm squares. Heat up the wok, put the pork skin side down to dry fry the skin until it becomes slightly brown. Remove.
- Place the pork in a pot of hot water and blanch for three minutes. Remove.
- Lay the spring onions in a crosshatch pattern at the bottom of a medium sized clay pot to form a thick even layer. The spring onions should cover the entire bottom of the pot. Lay the ginger slices evenly over the spring onion.
- Tie the pork pieces with a kitchen string.
- Arrange the pork pieces skin down on top of the spring onions.
- Add the remaining ingredients in B into the clay pot.
- Bring it to a boil with the lid on. When the liquid in the pot starts to boil, reduce the heat and simmer for 90 minutes without stirring it.
- Turn the pork pieces skin-side up in the pot. Cover and simmer for another 90 minutes.
- Transfer the pork pieces to a plate. Remove the strings.
- Drizzle the sauce over the pork. Serve.
Nutrition Facts : Calories 697 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 168 milligrams cholesterol, Fat 43 grams fat, Fiber 1 grams fiber, Protein 49 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 3 servings, Sodium 2010 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
DONG PO (CHINESE PORK BELLY)
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, tender and very flavorful. (If you can't find pork belly, ask the butcher; it is what bacon is before it is cured and sliced.)
Provided by Good EatNZ
Categories World Cuisine Recipes Asian Chinese
Time 2h15m
Yield 6
Number Of Ingredients 8
Steps:
- Slice the pork belly into 2-inch wide strips. Bring a large pot of water to a boil, and stir in the pork slices; reduce heat to a simmer, and cook the meat for 10 minutes. Remove from the water, and blot dry with paper towels.
- Heat the vegetable oil over medium-high heat in a large wok, and brown the pork strips well on all sides. Pork will splatter - use a splatter shield for this step.
- While pork is browning, mix together the light soy sauce, dark soy sauce, rice wine, rock sugar, ginger, and spring onions in a large soup pot or stockpot. Bring the mixture to a boil, stirring to dissolve the sugar. Reduce heat to a gentle simmer, and lay the pork strips into the liquid. Cover, and simmer until the meat is very tender, 1 1/2 to 2 hours. Add water as needed to keep the liquid from going completely dry.
Nutrition Facts : Calories 578.3 calories, Carbohydrate 25.8 g, Cholesterol 54.4 mg, Fat 46.9 g, Fiber 0.7 g, Protein 8.9 g, SaturatedFat 15.7 g, Sodium 1230.1 mg, Sugar 23.4 g
BRAISED PORK BELLY
I am mid-process on this recipe and i want to post it here for safe-keeping. I am trying it because most of the recipes i've seen are asian flavours. One of our favorite breakfast restaurants serves pork belly and so i wanted to try something more like that
Provided by LizzieLou
Categories Pork
Time P3DT3h
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- 1.Rubbing the belly - day one.
- 2.Coarsely grind these spices and toast them in a heavy skillet over medium-high heat. Trim the fat down to about ¾ inch on the outer layer, if necessary. Score the belly. Rub the spices all over the belly. Let it sit overnight in the refrigerator.
- 3.Brining the belly - day two.
- 4.Heat 2 quarts of water over medium high heat. Add the sugar, salt, and bay leaves. Stir and heat until the sugar and salt dissolves. Add the remaining 2 quarts of water. Place the rubbed belly into the ziploc, add the brine, seal it and let it rest in the refrigerator.
- 5.Braising the belly - day three.
- 6.Preheat the oven to 325°F.
- 7.Remove the belly from the refrigerator, pat it dry, and allow it to come to room temperature. Heat a large, heavy dutch oven over medium-high heat and brown the belly on both sides.
- 8.Add the chopped veg, the wine, and the stock or water. Bring the heat up on this and then cover with a lid and cook in the oven for 2 1/2 to 3 hours or until the pork is incredibly tender.
- 9.Remove from the oven, take the pork, move it to another pan, and keep it covered. Remove the visible fat from the remaining pan juices by either skimming it off or pouring it through cheesecloth.
- 10.Return the juices to the pan, add wine and water or stock if necessary and reduce over medium-high until the consistency meets your needs. Taste for seasoning.
- 11.Serve the belly portions in a shallow bowl with the pan juices.
Nutrition Facts : Calories 85.1, Fat 0.4, SaturatedFat 0.1, Sodium 17000.9, Carbohydrate 16.8, Fiber 2, Sugar 11.5, Protein 0.9
DONG PO PORK BELLY
Make and share this Dong Po Pork Belly recipe from Food.com.
Provided by Sackville
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wipe the belly pork clean, and trim off and discard any ribs.
- Rub all over with the salt and set aside for two hours, then wipe any liquid off.
- Place the pork in a saucepan, cover with cold water and bring to the boil, skimming. Simmer for three minutes, then drain and rinse well.
- Place the pork, rind-side up, in an ovenproof casserole dish.
- Mix the rice wine, soy sauce, water and sugar together and coat the pork in this mixture.
- Add the ginger and spring onion, and bring slowly to a boil.
- Cover tightly, reduce the heat and simmer very gently for two hours.
- You will have the best results if your seal the lid tight by crimping silver foil around the rim, and use a heat diffuser.
- When the two hours are up, cool and refrigerate overnight.
- Next day, scrape off any fat on the surface.
- Place the pork skinside down in a heatproof bowl that will fit inside a steamer and strain the sauce over the top.
- Cover with foil, place in the steamer over simmering water, and steam for two to three hours, checking the water occasionally so it doesn't boil dry.
- The pork will be very soft, so turn it over very carefully to serve skinside up.
- Strain the sauce into a saucepan and bring to the boil.
- Mix the cornflour and water, and add to the sauce, stirring briskly.
- Pour the sauce over the pork and serve with plenty of rice on the side.
Nutrition Facts : Calories 1787, Fat 177.1, SaturatedFat 64.5, Cholesterol 240.4, Sodium 2200.9, Carbohydrate 7.6, Fiber 0.7, Sugar 4.1, Protein 34.5
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