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
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.