Braised Pork Belly (Dong Po Rou)


1000g (2.2lb) Pork Belly
1000g (35 oz) Cooking Wine
200g (7 oz) Soy Sauce
150g (5 oz) Rock Sugar
300g (10.5 oz) Green Onion
300g (10.5 oz) Ginger
300g (10.5 oz) Garlic
1 Piece Bamboo net


1. Removing hair on pork skin. Heat up wok, When it hot, put in pork belly with skin side down and push it against wok bottom to burn hair on it.

2. Add water, let pork piece immersed in water, bring to boil for a few minute, turn it over keep boil for another a few minutes. This is to remove blood in meat. Take it out and drain water.

3. Cut pork into smaller pieces.

4. In a wok, layering bamboo net, green onion, ginger and pork pieces on top with skin side down. Then add in all other ingredients, cover and simmer for 90 minutes.

5. Put meat and sauce in clay bowl, steam for 3 hours.

6. Ready to serve .

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