Braised Chinese Pork Belly (Special Dongpo Recipe)
Braised Chinese Pork Belly (Special Dongpo Recipe)

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, braised chinese pork belly (special dongpo recipe). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Braised Chinese Pork Belly (Special Dongpo Recipe) is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Braised Chinese Pork Belly (Special Dongpo Recipe) is something which I’ve loved my entire life.

Braise pork belly (Dong Po Rou) is surprisingly simple to prepare because it only involves six ingredients. You need a few hours of stewing before you can taste the fantastic evening combination of flavor and texture of the meat, which is definitely worth the wait. Ask for this cut of pork from your.

To get started with this particular recipe, we have to prepare a few ingredients. You can have braised chinese pork belly (special dongpo recipe) using 15 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Braised Chinese Pork Belly (Special Dongpo Recipe):
  1. Prepare Main Ingredients
  2. Get 3 slice Pork Belly
  3. Get 3 tbsp Oil
  4. Take 6 clove Garlic
  5. Get 4 each Star-Anise
  6. Take 1/2 tbsp Sichuan Peppercorns
  7. Get 1/2 cup Honey
  8. Prepare 1 can Chicken Stock
  9. Take 1 small Ginger
  10. Get 1/4 cup Thick Sweet Soy Sauce
  11. Get 1/4 cup Light Soy Sauce
  12. Take 1 stick Cinnamon
  13. Prepare Optional Add-ons
  14. Prepare 2 each Potato
  15. Get 8 each Cooked Tofu Cubes

Mom's Chinese Braised Pork Belly ("hong shao rou"). For tender pork belly: the lower the heat and the longer the meat braises, the more tender it will become. I left this on the stovetop over low heat for almost two hours once while doing chores and it came out melt-in-your mouth delicious! An authentic Chinese recipe that makes the perfect sweet and sour sticky pork.

Steps to make Braised Chinese Pork Belly (Special Dongpo Recipe):
  1. Preheat oven to 375°F.
  2. Slice ginger into thin pieces. Dice 3 cloves of garlic into smaller pieces. Crush remaining 3 pieces of garlic.
  3. Add oil into a roasting pan. Heat roast pan into medium heat.
  4. Slice pork belly sticks into 3 individual pieces -resulting into 9 pieces. Make more if desired to make larger serving.
  5. Once the roasting pan is heated, stir fry garlic, ginger, star-anise, sichuan peppercorn together with the oil in medium heat.
  6. Once the pan is fragrant, slowly add the pork belly into its side one by one and sear it for about 20 seconds each side - with the bottom (opposite to fat side) being the last side to be seared.
  7. Set the pork belly on their side and add honey all over the dish.
  8. Expose all the sides of the pork belly to the honey-oil-mixture of ingredients.
  9. Add chicken stock, soy sauce and sweet thick soy sauce to the mixture.
  10. Again mix the pork belly and expose all its side to the stock-honey-oil-ingredients concoction.
  11. Wait for the stock-honey-oil-ingredients to boil.
  12. If it's boiling, remove from heat. Cover with foil and put it inside the oven. Set the timer to 1 hour and 30 minutes.
  13. Depending on your desired add-on, add it to the roasting pan at the most appropriate time remaining. Example: Potato = 30 min. Cooked tofu cubes = 15 min.
  14. Without turning off the oven, take out the pan at the around 45 min. - 1 hour mark and bring it to the range under medium-high heat to a boil. Let boil for 3-5 minutes then immediately bring it inside the oven again.

This recipe has been submitted by the Good Food community. Red braised ginger pork belly with pickled chillies. Dongpo rou is named after Su Dong Po, a famous Chinese poet who lived during the Song Dynasty. Try to get a slab of pork belly that has even layers of fat and meat. Dongpo pork is Hangzhou's trademark dish, a sumptuous feast of meat; wonderfully rich tasting.

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