Dongpo Pork Belly

1 lb pork belly
1 T oil
3 scallions, cut into 3-inch lengths
1″ peeled ginger, cut into slices
2 1/4 C water
3/4 C light soy sauce
3 1/2 T shaoxing wine
2 1/2 T brown sugar (or 1 oz rock sugar if you have it)

Bring a pot of water to a boil.  Blanch the pork belly by adding it to the boiling water and letting it go for five minutes undisturbed.  Drain water, remove pork, rinse and pat dry.

Add oil to a dutch oven or clay pot.  When oil is hot, add ginger and scallions and stir-fry until aromatic.  Add the water and let boil for 10 minutes.

Add soy sauce and shaoxing wine  and bring to a boil.  Add brown sugar and then the pork belly, skin side down.  Cook for 5 minutes.

Lower heat to a simmer and braise pork for 30 minutes.  Flip the pork belly so the skin side is up and continue braising for 2 hours.

Use tongs to gently remove pork from cooking vessel, and cut into small bite-size pieces using a sharp knife.  Serve over rice or with steamed buns.

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