Braised Pork Belly Dong Po Rou

This braised pork belly recipe, or "dong po rou" in Chinese, is a beautiful, traditional, and incredibly easy dish to make. All you need is 7 ingredients!

Braised Pork Belly Dong Po Rou

Ingredients
  1. 2 lb slab of pork belly
  2. 3 bunches scallions, washed and cut in half lengthwise
  3. 8 slices ginger
  4. 2 cups Shaoxing wine
  5. ⅔ cup light soy sauce
  6. 2½ tablespoons dark soy sauce
  7. 4 - 5 oz. rock sugar, depending on desired level of sweetness
Instructions
  • Wash the pork belly as a whole piece. Blanch it whole in boiling water for one minute and drain. This process gets rid of any impurities and also allows you to more easily cut the pork belly into same-size pieces. Cut the pork into 3 x 3 inch pieces. You can also make them 2 x 2 inches if you like them smaller. Set aside.
  • In a medium clay pot (preferably) or a medium (4-quart) regular pot, lay the scallions on the bottom in a thick, even layer. The scallions should cover the entire bottom of the pot. Space the ginger slices evenly over the scallions.
  • Next lay the pork belly skin-side down on top of the ginger and scallions. Pour over the Shaoxing wine, light soy sauce, and dark soy sauce. Add the rock sugar to the pot as well.
  • Now cover the pot and place it over medium high heat. Once the liquid in the pot comes to a boil, immediately turn down the heat to low and simmer for 90 minutes. No need to stir.