dong po rou recipe

Written BySheba G Updated On
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The Best dong po rou recipe

I’m so excited to share with you one of my family’s favorite recipes – Dong Po Rou, a traditional Chinese dish that has been a staple in our household for years. This hearty pork belly dish originated in the Jiangsu province of China, where it was served at special occasions and celebrations. The name ‘Dong Po Rou’ literally translates to ‘eastern braised pork,’ which perfectly describes the rich, savory flavors and tender texture of this iconic dish.

What I love most about Dong Po Rou is the way it’s made with love and care, as each ingredient is carefully selected and cooked to perfection. It’s a true labor of love that never fails to impress my family and friends alike. As a busy mom, I appreciate how easy it is to make Dong Po Rou for a quick weeknight dinner or a special occasion like Chinese New Year.

The key to making this dish is using high-quality ingredients and taking your time to cook it slowly over low heat, allowing the flavors to meld together and the meat to become tender and fall-apart easy. The result is a dish that’s both comforting and impressive, perfect for serving to guests or enjoying with my family on a cozy night in. One of the best things about Dong Po Rou is its versatility – it can be served as a main course, side dish, or even used as an ingredient in other dishes like noodle soups or stir-fries.

The rich flavors of soy sauce, sugar, and spices blend together perfectly with the pork belly, creating a truly unforgettable taste experience. Whether you’re looking for a new recipe to try at home or want to impress your friends with a unique dish at your next dinner party, Dong Po Rou is sure to become a new favorite. In terms of health benefits, Dong Po Rou is actually quite nutritious when made with lean pork belly and minimal added oils.

The slow-cooking process breaks down the connective tissue in the meat, making it easier to digest and absorb the nutrients. Additionally, the combination of soy sauce, ginger, and garlic provides anti-inflammatory properties and antioxidants that help boost our immune system.

Dong Po Rou (Braised Pork Belly)

4.8 from 753 votes

Dong Po Rou is a classic Hangzhou dish featuring tender, melt-in-your-mouth pork belly braised in a rich soy sauce mixture. The pork is slow-cooked until it easily falls apart and is typically served with steamed buns or rice.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

Ingredients

1 lb pork belly
1 tbsp vegetable oil
1 tbsp ginger, sliced
4 cloves garlic, minced
1 tbsp soy sauce
2 tbsp Shaoxing wine
1 cup chicken stock
1 tbsp sugar
1 tsp five-spice powder

Garnish

2 green onions, chopped
1 tsp sesame seeds

👨‍🍳Directions

1Cut the pork belly into 2-inch cubes.
2Heat the vegetable oil in a Dutch oven over medium-high heat.
3Add the pork belly and sear on all sides until golden brown, about 5-7 minutes.
4Remove the pork from the pot and set aside.
5In the same pot, add the ginger and garlic.
6Sauté until fragrant, about 1-2 minutes.
7Add the soy sauce, Shaoxing wine, chicken stock, and sugar.
8Stir to combine and bring the mixture to a boil.
9Return the pork to the pot.
10Reduce the heat to low, cover, and let it simmer for 2 hours, or until the pork is tender and easily falls apart when pierced with a fork.
11Stir occasionally and add more chicken stock if the liquid reduces too much.
12Once the pork is tender, remove the pot from the heat.
13Stir in the five-spice powder.
14Let the pork rest in the liquid for 10 minutes.
15Using a slotted spoon, transfer the pork to a serving dish.
16Spoon some of the braising liquid over the pork.
17Garnish with chopped green onions and sesame seeds.
18Serve immediately with steamed buns or rice.

🔧Equipment

Dutch oven or heavy-bottomed pot with lid
Tongs
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 35g💛Saturated Fat: 13g❤️Cholesterol: 105mg🧂Sodium: 1200mg🌾Total Carbs: 5g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 25g

📝Notes

Tips: For a more intense flavor, you can increase the amount of five-spice powder. To make this dish spicier, add a pinch of red pepper flakes to the braising liquid.

Watch Video Of How Dong Po Rou (Braised Pork Belly) Works

One of my favorite things about Dong Po Rou is how well it stores – it can be refrigerated for up to three days or frozen for up to two months.

When reheating it’s essential to do so slowly over low heat to prevent the meat from drying out.

As for serving ideas, I love serving Dong Po Rou over steamed rice or noodles for an added layer of flavor and texture.

❓ Frequently Asked Questions About Dong Po Rou (Braised Pork Belly)

What is Dong Po Rou?

Dong Po Rou is a traditional Chinese dish made with pork belly that has been braised in a mixture of soy sauce, sugar, ginger, garlic, and spices.

Can I use leaner cuts of pork for this recipe?

While you can use leaner cuts of pork for this recipe, keep in mind that the dish will be less tender and flavorful if you do.

How long does it take to cook Dong Po Rou?

The cooking time for Dong Po Rou can vary depending on the size of your pot and the heat level you use.

Can I make this recipe in advance?

Yes, you can make this recipe in advance by preparing all the ingredients ahead of time and then assembling the dish just before cooking.

What are some variations on this recipe?

You can add other ingredients like mushrooms or bamboo shoots to give the dish more flavor and texture.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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