Best 3 Dong Po Chinese Pork Belly Recipes
**Pork Belly: A Journey of Flavors**
Dong Po pork belly is a classic Chinese dish that has tantalized taste buds for centuries. It is a delectable symphony of flavors, textures, and aromas that has earned its place as a culinary masterpiece. This mouthwatering dish features tender pork belly braised in a rich and savory sauce, resulting in a melt-in-your-mouth experience. Its origins can be traced back to the Song Dynasty, where it was said to have been created by the renowned poet and gastronome Su Dongpo. This article presents a collection of meticulously curated recipes that capture the essence of this iconic dish. From the traditional Dong Po pork belly to innovative variations, these recipes offer a culinary journey that will satisfy every palate.
**Recipes:**
1. **Classic Dong Po Pork Belly:** Embark on a culinary journey with this authentic recipe that stays true to the traditional preparation of Dong Po pork belly. Slow-braised in a fragrant sauce made with Shaoxing wine, soy sauce, ginger, garlic, and star anise, this dish delivers an explosion of flavors that will transport you to the heart of Chinese cuisine.
2. **Cantonese-Style Dong Po Pork Belly:** Experience a modern twist on the classic with this Cantonese-inspired recipe. The pork belly is marinated in a aromatic blend of hoisin sauce, honey, and five-spice powder before being braised in a rich sauce. The result is a tender and flavorful dish with a hint of Cantonese flair.
3. **Sichuan-Style Dong Po Pork Belly:** Prepare to tantalize your taste buds with this spicy and aromatic Sichuan-style Dong Po pork belly. The pork belly is marinated in a fiery blend of chili oil, Sichuan peppercorns, and garlic before being braised in a savory sauce. This recipe promises an unforgettable culinary adventure that will leave you craving for more.
4. **Vegetarian Dong Po Pork Belly:** Indulge in the flavors of Dong Po pork belly without the meat. This vegetarian version features succulent king oyster mushrooms braised in a rich and flavorful sauce. The mushrooms absorb the savory flavors of the sauce, creating a meaty and satisfying dish that is sure to impress even the most ardent meat lover.
BRAISED PORK BELLY - DONG PO MEAT
Braised pork belly is also called Dong Po Rou, a famous recipes pass down the generations since the Song dynasty
Provided by KP Kwan
Categories Main
Time 3h20m
Number Of Ingredients 7
Steps:
- Cut the pork into 4cm squares. Heat up the wok, put the pork skin side down to dry fry the skin until it becomes slightly brown. Remove.
- Place the pork in a pot of hot water and blanch for three minutes. Remove.
- Lay the spring onions in a crosshatch pattern at the bottom of a medium sized clay pot to form a thick even layer. The spring onions should cover the entire bottom of the pot. Lay the ginger slices evenly over the spring onion.
- Tie the pork pieces with a kitchen string.
- Arrange the pork pieces skin down on top of the spring onions.
- Add the remaining ingredients in B into the clay pot.
- Bring it to a boil with the lid on. When the liquid in the pot starts to boil, reduce the heat and simmer for 90 minutes without stirring it.
- Turn the pork pieces skin-side up in the pot. Cover and simmer for another 90 minutes.
- Transfer the pork pieces to a plate. Remove the strings.
- Drizzle the sauce over the pork. Serve.
Nutrition Facts : Calories 697 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 168 milligrams cholesterol, Fat 43 grams fat, Fiber 1 grams fiber, Protein 49 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 3 servings, Sodium 2010 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
DONG PO (CHINESE PORK BELLY)
Named after an ancient Chinese statesman, poet and gourmand of the Song Dynasty, the pork belly is cooked three different ways, rendering the meat succulent, tender and very flavorful. (If you can't find pork belly, ask the butcher; it is what bacon is before it is cured and sliced.)
Provided by Good EatNZ
Categories World Cuisine Recipes Asian Chinese
Time 2h15m
Yield 6
Number Of Ingredients 8
Steps:
- Slice the pork belly into 2-inch wide strips. Bring a large pot of water to a boil, and stir in the pork slices; reduce heat to a simmer, and cook the meat for 10 minutes. Remove from the water, and blot dry with paper towels.
- Heat the vegetable oil over medium-high heat in a large wok, and brown the pork strips well on all sides. Pork will splatter - use a splatter shield for this step.
- While pork is browning, mix together the light soy sauce, dark soy sauce, rice wine, rock sugar, ginger, and spring onions in a large soup pot or stockpot. Bring the mixture to a boil, stirring to dissolve the sugar. Reduce heat to a gentle simmer, and lay the pork strips into the liquid. Cover, and simmer until the meat is very tender, 1 1/2 to 2 hours. Add water as needed to keep the liquid from going completely dry.
Nutrition Facts : Calories 578.3 calories, Carbohydrate 25.8 g, Cholesterol 54.4 mg, Fat 46.9 g, Fiber 0.7 g, Protein 8.9 g, SaturatedFat 15.7 g, Sodium 1230.1 mg, Sugar 23.4 g
DONG PO PORK BELLY
Make and share this Dong Po Pork Belly recipe from Food.com.
Provided by Sackville
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wipe the belly pork clean, and trim off and discard any ribs.
- Rub all over with the salt and set aside for two hours, then wipe any liquid off.
- Place the pork in a saucepan, cover with cold water and bring to the boil, skimming. Simmer for three minutes, then drain and rinse well.
- Place the pork, rind-side up, in an ovenproof casserole dish.
- Mix the rice wine, soy sauce, water and sugar together and coat the pork in this mixture.
- Add the ginger and spring onion, and bring slowly to a boil.
- Cover tightly, reduce the heat and simmer very gently for two hours.
- You will have the best results if your seal the lid tight by crimping silver foil around the rim, and use a heat diffuser.
- When the two hours are up, cool and refrigerate overnight.
- Next day, scrape off any fat on the surface.
- Place the pork skinside down in a heatproof bowl that will fit inside a steamer and strain the sauce over the top.
- Cover with foil, place in the steamer over simmering water, and steam for two to three hours, checking the water occasionally so it doesn't boil dry.
- The pork will be very soft, so turn it over very carefully to serve skinside up.
- Strain the sauce into a saucepan and bring to the boil.
- Mix the cornflour and water, and add to the sauce, stirring briskly.
- Pour the sauce over the pork and serve with plenty of rice on the side.
Nutrition Facts : Calories 1787, Fat 177.1, SaturatedFat 64.5, Cholesterol 240.4, Sodium 2200.9, Carbohydrate 7.6, Fiber 0.7, Sugar 4.1, Protein 34.5
Tips:
- To ensure the pork belly is tender and flavorful, marinate it for at least 24 hours.
- When braising the pork belly, use a heavy-bottomed pot or Dutch oven to evenly distribute heat.
- During the braising process, periodically skim off any excess fat from the surface of the liquid.
- To achieve a rich and glossy sauce, baste the pork belly with the braising liquid every 30 minutes.
- Once the pork belly is cooked, let it rest for at least 15 minutes before slicing and serving to allow the flavors to meld.
Conclusion:
Dong Po Chinese pork belly is a classic and beloved dish that is sure to impress your family and friends. With its tender and flavorful pork belly, rich and glossy sauce, and aromatic spices, this dish is a true culinary delight. Whether you serve it over rice, noodles, or simply on its own, Dong Po Chinese pork belly is sure to be a hit at your next gathering.
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