Steps to Make Braised Chinese Pork Belly (Special Dongpo Recipe)

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, braised chinese pork belly (special dongpo recipe). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Braised pork belly or Dong Po Rou (东坡肉) is an iconic traditional Chinese braised pork belly recipe of Hangzhou (杭州), created by Su Dong Po, a famous scholar, writer, poet, calligrapher, gastronome, and court official of the Song dynasty. Over the centuries, this dish has become very popular, and once you taste it, you'll know why! Over the centuries, this Braised Pork Belly Dong Po Rou dish has become very popular, and once you taste it, you'll know why.

Braised Chinese Pork Belly (Special Dongpo Recipe) is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Braised Chinese Pork Belly (Special Dongpo Recipe) is something that I have loved my whole life.

Recipe of Braised Chinese Pork Belly (Special Dongpo Recipe)

To get started with this recipe, we must prepare a few ingredients. You can cook braised chinese pork belly (special dongpo recipe) using 15 ingredients and 14 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Braised Chinese Pork Belly (Special Dongpo Recipe):

1. Take Main Ingredients
2. Get 3 slice Pork Belly
3. Get 3 tbsp Oil
4. Take 6 clove Garlic
5. Make ready 4 each Star-Anise
6. Make ready 1/2 tbsp Sichuan Peppercorns
7. Get 1/2 cup Honey
8. Get 1 can Chicken Stock
9. Take 1 small Ginger
10. Get 1/4 cup Thick Sweet Soy Sauce
11. Prepare 1/4 cup Light Soy Sauce
12. Take 1 stick Cinnamon
13. Make ready Optional Add-ons
14. Get 2 each Potato
15. Prepare 8 each Cooked Tofu Cubes

Cut the pork belly into small, bite-sized square pieces and tie them using either twine or thinly cut spring onions. Blanche the pork belly pieces in water for a couple of minutes to remove all of the impurities. Once done, take the pork out of the water and wash off any remaining impurities. Heat up a wok and add the rock sugar and oil.

Instructions

Instructions to make Braised Chinese Pork Belly (Special Dongpo Recipe):

1. Preheat oven to 375°F.
2. Slice ginger into thin pieces. Dice 3 cloves of garlic into smaller pieces. Crush remaining 3 pieces of garlic.
3. Add oil into a roasting pan. Heat roast pan into medium heat.
4. Slice pork belly sticks into 3 individual pieces -resulting into 9 pieces. Make more if desired to make larger serving.
5. Once the roasting pan is heated, stir fry garlic, ginger, star-anise, sichuan peppercorn together with the oil in medium heat.
6. Once the pan is fragrant, slowly add the pork belly into its side one by one and sear it for about 20 seconds each side - with the bottom (opposite to fat side) being the last side to be seared.
7. Set the pork belly on their side and add honey all over the dish.
8. Expose all the sides of the pork belly to the honey-oil-mixture of ingredients.
9. Add chicken stock, soy sauce and sweet thick soy sauce to the mixture.
10. Again mix the pork belly and expose all its side to the stock-honey-oil-ingredients concoction.
11. Wait for the stock-honey-oil-ingredients to boil.
12. If it's boiling, remove from heat. Cover with foil and put it inside the oven. Set the timer to 1 hour and 30 minutes.
13. Depending on your desired add-on, add it to the roasting pan at the most appropriate time remaining. Example: Potato = 30 min. Cooked tofu cubes = 15 min.
14. Without turning off the oven, take out the pan at the around 45 min. - 1 hour mark and bring it to the range under medium-high heat to a boil. Let boil for 3-5 minutes then immediately bring it inside the oven again.

Dong Po Rou (Dongpo pork) is a well known dish from the Jiangsu & Zhejiang provinces. Half fat, and half lean meat. Pork is most definitely not just "the other white meat" in China. From the smoky-licious BBQ Pork (叉烧) and Crispy Pork Belly (烧肉) in Cantonese cuisine to the dainty-licious Xiao Long Bao (小笼包) from Shanghai and numerous other famous Chinese pork dishes in between, pork is clearly the meat of choice in Chinese cooking. In fact, the Chinese character for meat '肉' (ròu.

As simple as that Recipe of Braised Chinese Pork Belly (Special Dongpo Recipe)

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