Braised Pork Belly Dong Po Rou东坡肉 Recipes
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
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
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- Wash the pork belly as a whole piece. Blanch it whole in boiling water for one minute and drain. This process gets rid of any impurities and also allows you to more easily cut the pork belly into same-size pieces. Cut the pork into 3 x 3 inch pieces. You can also make them 2 x 2 inches if you like them smaller. Set aside.
- In a medium clay pot (preferably) or a medium (4-quart) regular pot, lay the scallions on the bottom in a thick, even layer. The scallions should cover the entire bottom of the pot. Space the ginger slices evenly over the scallions.
- Next lay the pork belly skin-side down on top of the ginger and scallions. Pour over the Shaoxing wine, light soy sauce, and dark soy sauce. Add the rock sugar to the pot as well.
- Now cover the pot and place it over medium high heat. Once the liquid in the pot comes to a boil, immediately turn down the heat to low and simmer for 90 minutes. No need to stir.
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