Tuesday, 17 April 2012

Dongpo Ro (Red Cooked Pork Belly)




500g pork belly – cut into 3” by 3” cubes

2 stalks scallions – lightly bruised with the back of knife

1/2” ginger – peeled and sliced thinly

4 cloves garlic – peeled


Sauce ingredients:

1/4 cup soy sauce

1/4 cup Shao Xing wine or Chinese rice wine

1/8 cup rock sugar

3 cups water.




1). Boil 1” of water in pot and scald the pork pieces evenly on all sides. (for about 1 minute). Drain pork and set aside.

2). Heat oil in a pot large enough to fit all the pieces of pork in one layer.

3). Fry scallions, ginger and garlic until fragrant then add the sauce ingredients and bring to a boil.

4). Place pork pieces skin side down into the pot and bring to a boil.

5). Cover pot, lower heat and simmer in low heat for 1 hour.

6). After 1 hour, gently turn the pork pieces over to skin side up and continue to simmer for another 2 to 3 hours.

7). The pork is ready when it is soft and tender to touch. Gently place pork pieces in one layer on to a plate, strain sauce and pour over the pork. Serve hot.




The recipe above is the authentic way of cooking Dongpo Ro but if you prefer a spicier sauce, you can add 1 piece of star anise and/or 3 pieces dried mandarin peel to your sauce ingredients.

If you prefer a darker coloured sauce, you can add a 2 tablespoons of dark soy sauce, kicap manis or hoisin sauce.

You can add 2 tablespoons oyster sauce for an umami flavour.

You can also add 2 tablespoons of Chinese black rice vinegar, balsamic or red wine vinegar if you prefer a hint of acid in the sauce to counter the heaviness of the fatty pork.

Serve hot with udon noodles, rice, or steamed buns.



  1. Pork belly looks wonderful on photos! This recipe seems pretty interesting. Got to try it!

  2. Yummy recipe! Thanks for sharing.

  3. Perfectly braised and it looks so soft that I can practically taste is melting in the mouth...glad to follow you. :)

  4. searching for a recipe for steamed pork belly layered with egg - similar to chinese omellette.


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