DONG PO (CHINESE PORK BELLY) RECIPE | ALLRECIPES
Named after an ancient Chinese statesman, poet and gourmand of the Song Dynasty, the pork belly is cooked three different ways, rendering the meat succulent, tender and very flavorful. (If you can't find pork belly, ask the butcher; it is what bacon is before it is cured and sliced.)
Provided by Good EatNZ
Categories World Cuisine Asian Chinese
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours 0 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Slice the pork belly into 2-inch wide strips. Bring a large pot of water to a boil, and stir in the pork slices; reduce heat to a simmer, and cook the meat for 10 minutes. Remove from the water, and blot dry with paper towels.
- Heat the vegetable oil over medium-high heat in a large wok, and brown the pork strips well on all sides. Pork will splatter - use a splatter shield for this step.
- While pork is browning, mix together the light soy sauce, dark soy sauce, rice wine, rock sugar, ginger, and spring onions in a large soup pot or stockpot. Bring the mixture to a boil, stirring to dissolve the sugar. Reduce heat to a gentle simmer, and lay the pork strips into the liquid. Cover, and simmer until the meat is very tender, 1 1/2 to 2 hours. Add water as needed to keep the liquid from going completely dry.
Nutrition Facts : Calories 578.3 calories, CarbohydrateContent 25.8 g, CholesterolContent 54.4 mg, FatContent 46.9 g, FiberContent 0.7 g, ProteinContent 8.9 g, SaturatedFatContent 15.7 g, SodiumContent 1230.1 mg, SugarContent 23.4 g
CHINESE STYLE GLAZED PORK BELLY - FOOD VIDEOS AND RECIPES
This Chinese-style pork belly is sweet, salty, and perfectly tender. Slowly cooking the pork in a flavorful mixture of garlic, ginger, and brown sugar gives it that signature sticky-sweet glaze that pairs perfectly with salty soy sauce. Serve it over rice for the ultimate dinner and forget you ever wanted to order take-out.
Provided by Alvin Zhou
Total Time 1 hours
Cook Time 1 hours
Yield 2 servings
Number Of Ingredients 12
Steps:
- Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
- Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
- Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
- Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
- Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
- Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
- Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
- Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
- Serve immediately over a bowl of rice and sprinkle with sliced green onions.
- Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
- Enjoy!
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Total Time 3 hours 45 minutes
Category One pots
Cuisine Chinese
Calories 550 calories per serving
- Add the wine, soy sauces and just enough stock to almost cover the pork. Put the lid on and simmer gently for 3 hours. Take off the lid for the last half-hour or so and raise the heat so the liquid starts to evaporate. Keep cooking, turning the pork until the sauce is reduced, glossy and coating the pork. Serve with the greens and rice.
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Total Time 3 hours 45 minutes
Category One pots
Cuisine Chinese
Calories 550 calories per serving
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From recipes.sainsburys.co.uk
Total Time 200 minutes
Cuisine Chinese
Calories 1416 calories per serving
Combine all the ingredients for the pork - except the pork itself. Whisk together in a small bowl and set aside half the sauce for later.
Add the pork to the remaining sauce and make sure all the meat is covered, cover and let the meat marinate for at least 1-3 hours - the longer the better, overnight is ideal.
When youre ready to cook, pre-heat your grill to a medium heat, 180 degrees. Drain the pork and discard the marinade.
Place the slices of pork onto a shallow baking tray lined with foil. Cook for 15-20 minutes, basting 3 or 4 times throughout and flip half way through - until the pork becomes beautifully caramelised on both sides.
leave to cool slightly before serving with the spring onion, sesame seeds and a drizzle of the original marinde.
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Reviews 5.0
Total Time 40 minutes
Calories 616.6 per serving
- Let sit for 5 minute before slicing into medallions.
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Total Time 50 minutes
Category Salad, Side Dish
Cuisine Sichuan cuisine
Calories 1524 kcal per serving
- Spread the sauce evenly over the dish. You can assemble two plates of pork slices with this batch. Save the sauce for the remaining half.
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Total Time 1 hours 45 minutes
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Calories 304 calories per serving
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