Dongpo Ro (Red Cooked Pork Belly)

 

INGREDIENTS:

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.

 

 

METHOD:

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.

 

 

Notes:

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.