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Dong Po Pork

Preparation Time:   10  (mins)
Cooking Time:   190  (mins)
Cooking Method:   Braise
Cook level:   Normal

Chef Recommendation

Pork belly 600 g [cut into 2 big squares]
Green onion(s) 12 g [sectioned]
Ginger (s) 8 g [sliced]
Rock sugar 100 g
Slab sugar 90 g
Chinkiang vinegar a little
Straws 2 pcs


Premium Oyster Sauce 2 tbsp
Premium Light Soy Sauce 2 tbsp
Premium Dark Soy Sauce 1 tsp
Water 100 ml
Hua Diao wine 50 ml
Star anise 4 g
Cinnamon 2 g

  1. Trim pork belly.  Burn hair on skin.  Tie with straws.  Blanch in boiling water to keep the shape.  Then put pork belly in an earthen pot lined with bamboo mat.
  2. Saute green onion and ginger in oil.  Add sauce mix, some rock sugar, some slab sugar and boil.  Pour sauce into the earthen pot.  Stew pork belly for about 2 hours.
  3. Add the remaining rock sugar and slab sugar.  Add Chinkiang Vinegar and cook again on low heat for about 1 hour.
  4. Put pork belly on a serving plate.  Add thickening to the sauce and heat through.  Pour sauce over pork belly.

Tag: Dong Po Pork

The pork belly should be tied in straws to help fix the shape during cooking. Thus the final presentation of the dish is more appealing.
Chef Recommendation

Oyster Sauce used in cooking Dong Po Pork brings out the umami taste of the pork. and contributes toa much more sophisticated flavour. Chinkiang Vinegar elevates the aroma of the pork and offer a less greasy mouth feel.

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