The Most Delicious Braised Pork Belly Recipe Ever (Dong Po Rou) CiCi Li - Asian Home Cooking Recipes

Today, we're going to make a really well-known dish. It's super delicious pork belly, and I'm sure you're going to like it. Don't pour rope! I have a piece of pork belly here that I have fully cleaned. I also took out its hair with a pair of tweezers, but you can totally use a torch. In a pot of room temperature water, transfer in the pork belly and 2 slices of ginger. Over high heat, bring it to a boil. Continue to cook for another 15 minutes. We place the pork belly under room temperature water so it will fully release its impurity, its blood, and also give me taste. Now we're going to discard the water in the pot and rinse the pork belly with running water. I'm going to trim off the extra parts. And now we're going to cut it into 2.5 inch pieces. And we're going to tight the pork belly up with cooking twines, like little presents. By doing so, the pork belly will stay in one piece with the long cooking process. Now in a clay pot, we're going to place a bamboo wire inside to prevent the pork belly from sticking to the pot. Also place in the scallions and ginger. Now we're going to place the pork belly inside the clay pot, skin side down. We're also going to add in the soy sauce, dark soy sauce, Shaoxing wine. To make the syrup in a pan over medium-low heat, we're going to add in the rock sugar and water. We're going to cook until the sugar is melted and the liquid is very sticky. Carefully, we're going to add in the extra light olive oil. You could also use other high smoking point oil. We're going to continue to stir until the syrup is lightly brown for about 2 to 3 minutes. The syrup will give our Dong Po Rou a beautiful red shade. Pour the syrup into the clay pot. Over high heat, bring to a boil. Immediately turn to low heat and simmer for 45 minutes. Now we're going to turn the pork belly skin side up. Continue to simmer for 45 minutes. In a large steamer, over high heat, bring water to a boil. Place the clay pot inside. Steam for 1 hour and 30 minutes. After 1 hour and 30 minutes, there still might be a little too much liquid inside the clay pot, so we can place it over high heat and thicken the sauce for about 5 minutes. I really enjoyed our Dong Po Rou today. I taste all the herbs, like the ginger and the scallions, and also the taste of Shaoxing wine. It's super amazing. I hope that you enjoyed today's episode. If you like it, remember to subscribe, thumbs up. I will see you again next Friday. I would like to stay in touch with you on Facebook, Instagram, and also YouTube.