Originally posted April 26, 2017

Dong po rou

Dong po rou by Sarah Xiong


  • 2 lbs pork belly
  • 2 bunches scallions
  • 6" ginger, sliced
  • 3.5 oz rock sugar + 6 tbsp water
  • 3.5 oz shao xing rice wine
  • 3.5 oz light soy sauce
  • 2 tbsp dark soy
  • 1 tbsp imported Maggie sauce
  • 2 star anise
  • 12 oz water


Set pot boiling water on stove.

Scrape fatty top of pork belly w a dull knife. Burn in hot wok or pan. Scrape again. Drop in boiling water for 10 mins. Rinse w cold water. Cut in slices and tie w twine.

While pork is boiling, add sugar and water to a pot and caramelize. When sugar begins to look amber add 12 oz water.

Layer scallions and ginger on bottom of pan. Add all the sauces. Set pork belly fat side up. Cover and boil for 1.5 hours. Uncover. Add star anise. Flip fat side down for 30 mins. Remove star anise. Flip again for another hour. Sauce should be reduced.

Serve over to rice or in a bun with pickled mustard greens.



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