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Dongpo Rou (东坡肉) – Dongpo-Style Braised Pork
More recipes: Chinese recipes · All Asian recipes
Dongpo Rou (东坡肉) – Dongpo-Style Braised Pork
Laura Chen
4
30 Minuten
120 Minuten
500
Chinese
Main course
Dongpo rou is a traditional Chinese dish from Zhejiang province, named after the famous poet Su Dongpo. It is made from pork belly that is braised slowly in a mixture of soy sauce, rice wine and other seasonings. The result is an incredibly tender and aromatic dish.
Ingredients
- 500 g pork belly, cut into large cubes
- 3 tbsp dark soy sauce
- 3 tbsp light soy sauce
- 200 ml Shaoxing rice wine
- 2 tbsp sugar
- 1 piece of ginger, sliced
- 4 garlic cloves, whole
- 2 scallions, cut into 3 cm pieces
- 1 star anise
- 1 cinnamon stick
- 500 ml water
- 2 tbsp vegetable oil
Instructions
- Wash the pork belly thoroughly and pat dry.
- Heat the oil in a pot and brown the pork belly on all sides until lightly browned.
- Add the ginger, garlic, star anise and cinnamon stick and fry briefly.
- Deglaze with the Shaoxing rice wine and let the alcohol evaporate briefly.
- Add the dark and light soy sauce, sugar and water and stir well.
- Add the scallions and bring everything to a boil.
- Reduce the heat and braise the dish slowly, covered, over low heat for 2 hours.
- Stir occasionally and add a little water if needed.
- The meat should be very tender at the end and the sauce thickened.
- Arrange the dongpo rou on a plate and serve with rice.
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