dong po rou recipe

Written ByJenny Smyth Posted on
dong po rou recipe
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The Best dong po rou recipe

Dong po rou is a traditional Chinese dish that originated in the Sichuan province. It’s a braised pork belly recipe that’s rich, savory, and slightly sweet. The dish is typically made with pork belly, Sichuan peppercorns, ginger, garlic, and soy sauce.

The key to making a good dong po rou is to cook it slowly over low heat, allowing the flavors to meld together and the meat to become tender. This process can take several hours, but the end result is well worth the effort. My family loves dong po rou because it’s hearty and filling, and it’s a great way to use up leftover pork belly.

We often serve it with steamed rice or noodles, and it’s also delicious with some stir-fried vegetables on the side. One of the best things about dong po rou is that it’s relatively easy to make at home, and you can customize it to suit your tastes. I like to add a little bit of sugar to balance out the savory flavors, and I always serve it with some fresh scallions on top.

The dish has a lovely texture and flavor that’s both familiar and exotic at the same time. It’s a great choice for a special occasion or a family gathering because it’s easy to scale up or down depending on your needs. In terms of health benefits, dong po rou is a relatively low-fat dish compared to other braised meat recipes.

The pork belly provides a good source of protein and iron, while the Sichuan peppercorns add a bit of spice and antioxidants. Overall, dong po rou is a delicious and satisfying meal that’s perfect for anyone who loves Chinese cuisine.

Dong Po Rou

Dong Po Rou

4.9 from 939 votes

Dong Po Rou is a classic Chinese braised pork belly dish named after the poet Su Dongpo. The pork is slowly cooked in a mixture of soy sauce, rice wine, and sugar until it becomes tender and flavorful.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 4Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Pork

1.5 pounds pork belly, skin on
2 tablespoons vegetable oil
2 tablespoons sugar
1/4 cup Shaoxing rice wine
3 tablespoons light soy sauce
2 tablespoons dark soy sauce
2 cups water
2 green onions, cut into 2-inch pieces
4 slices ginger
2 star anise
1 cinnamon stick

For Blanching

Water to cover
1 tablespoon Shaoxing rice wine
2 slices ginger

👨‍🍳Directions

1Cut the pork belly into 2-inch square pieces.
2Place the pieces in a large pot and add enough water to cover them by 1 inch.
3Add 1 tablespoon of Shaoxing rice wine and 2 slices of ginger.
4Bring the water to a boil over high heat, then reduce the heat to medium and let it simmer for 5 minutes.
5Drain the pork and rinse it under cold water to remove any impurities.
6In a wok or deep skillet, heat the vegetable oil over medium heat.
7Add the sugar and stir constantly until it melts and turns a deep amber color, about 3 to 4 minutes.
8Carefully add the blanched pork pieces and stir to coat them evenly with the caramel.
9Cook for 2 minutes, turning the pieces to brown all sides.
10Pour in the 1/4 cup of Shaoxing rice wine, light soy sauce, and dark soy sauce.
11Stir well to combine.
12Add the 2 cups of water, green onions, ginger slices, star anise, and cinnamon stick.
13Bring the liquid to a boil over high heat, then reduce the heat to low, cover the wok, and let it simmer for 2 hours.
14Check occasionally to ensure the liquid is gently bubbling.
15After 2 hours, remove the lid and increase the heat to medium-high.
16Let the sauce reduce until it thickens and becomes glossy, about 10 to 15 minutes.
17The pork should be very tender and the sauce should coat the back of a spoon.
18Remove the star anise, cinnamon stick, and ginger slices before serving.

🔧Equipment

Large pot
Wok or deep skillet
Tongs
Knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 48g💛Saturated Fat: 17g❤️Cholesterol: 120mg🧂Sodium: 1200mg🌾Total Carbs: 12g🥦Dietary Fiber: 0g🍬Sugars: 10g🥩Protein: 28g

📝Notes

For best results, choose pork belly with a good balance of meat and fat. You can adjust the sweetness by increasing or decreasing the sugar. Serve with steamed rice and blanched greens.

Watch Video Of How Dong Po Rou Works

In conclusion, dong po rou is a delicious and versatile Chinese dish that’s perfect for any occasion. Whether you’re looking for a hearty meal or a flavorful addition to your dinner table, this recipe is sure to satisfy.

I love serving it at family gatherings because everyone always enjoys it so much. To reheat dong po rou, simply place it in the oven at 300°F (150°C) for about 30 minutes until warmed through.

You can also reheat it on the stovetop over low heat or microwave individual portions until hot and steaming.

❓ Frequently Asked Questions About Dong Po Rou

Q: What is dong po rou?

Dong po rou is a traditional Chinese braised pork belly recipe that originated in the Sichuan province.

Q: What are the key ingredients in dong po rou?

The key ingredients in dong po rou include pork belly, Sichuan peppercorns, ginger, garlic, and soy sauce.

Q: How do you cook dong po rou?

To cook dong po rou, you need to slow cook it over low heat for several hours until the meat becomes tender.

Q: Can I make dong po rou with other types of meat?

While traditional dong po rou uses pork belly, you can experiment with other types of meat such as beef or lamb.

Q: How do I store leftover dong po rou?

You can store leftover dong po rou in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

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