Photograph of the finished Dongpo pork

China · Thịt kho Đông Pha

Dongpo pork

2 hr 30 min Hands-on time + 30 min waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 1.6 lb
  • Photograph of Shaoxing Wine Shaoxing Wine ⅔ cup
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Sugar Sugar 2.1 oz
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Ginger Ginger 1.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Blanch the pork belly in boiling water for 5 minutes, rinse thoroughly, and then cut it into 5 cm square pieces.
  2. 2 Each piece of meat is tied with string to maintain its shape during the long stewing process.
  3. 3 Line the bottom of the pot with chopped scallions and sliced ginger, then arrange the pork skin with the meat facing down.
  4. 4 Pour Shaoxing wine, soy sauce, and sugar over everything, cover tightly, and simmer over the lowest heat for 90 minutes.
  5. 5 Turn the pork skin side up, steam for another 30 minutes, then pour the concentrated braising sauce over it.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 4: steam in high pressure for 30 minutes, then release the pressure naturally; step 5 continues with steaming for 30 minutes to make the skin translucent and glossy.

Start cooking