Dong Po Chinese Pork Belly Recipes

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BRAISED PORK BELLY - DONG PO MEAT



Braised pork belly - Dong Po Meat image

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

600 g pork belly
40 g scallions, cut to 4cm length
30 g ginger, , sliced
300 ml water
35 g rock sugar
5 tablespoons premium light soy sauce
150 ml Shaoxing wine

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)



Dong Po (Chinese Pork Belly) image

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

1 pound raw pork belly
3 tablespoons vegetable oil
¼ cup light soy sauce
¼ cup dark soy sauce
½ cup Chinese rice cooking wine
3 ½ ounces Chinese rock sugar
1 (1 inch) piece fresh ginger, peeled and grated
8 spring onions, sliced

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

DONG PO PORK BELLY



Dong Po Pork Belly image

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

1 1/3 kg pork belly, with rind
1 teaspoon salt
4 tablespoons rice wine or 4 tablespoons dry sherry
6 tablespoons dark soy sauce
100 ml water
1 tablespoon soft brown sugar
4 spring onions, chopped
4 slices ginger, peeled (thick slices)
2 teaspoons cornflour, mixed with a little cold water

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

DONG PO (CHINESE PORK BELLY)



Dong Po (Chinese Pork Belly) image

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     Chinese Recipes

Time 2h15m

Yield 6

Number Of Ingredients 8

1 pound raw pork belly
3 tablespoons vegetable oil
¼ cup light soy sauce
¼ cup dark soy sauce
½ cup Chinese rice cooking wine
3 ½ ounces Chinese rock sugar
1 (1 inch) piece fresh ginger, peeled and grated
8 spring onions, sliced

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

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