Dongpo Pork (Dongpo Rou)
A Chinese-style pork belly dish — whole pork belly is first simmered in water with doenjang and coffee powder to remove any strong odor, then braised low and slow in a soy sauce and rice wine sauce. The skin turns wonderfully chewy while the meat inside melts in your mouth.
Ingredients
Ingredients
- Whole pork belly800g
Poaching Liquid
- Water6 cups
- Doenjang (soybean paste)1 tbsp
- Instant coffee powder1/2 tbsp
- Green onion (white part)2 stalks
- Garlic cloves6 cloves
- Minced ginger1/2 tbsp
- Whole peppercornsA little
Braising Sauce
- Water1/2 cup
- Cooking rice wine1/3 cup
- Cooking wine1/3 cup
- Soy sauce5 tbsp
- Oyster sauce1 tbsp
- Sugar2 tbsp
- Minced ginger1/2 tbsp
Directions
- 1
Sear the pork belly in a pan first — this locks in the juices and gives it a more appetizing color. Heat a pan with cooking oil and brown sugar, then turn the meat on all sides until nicely browned.
- 2
In a pot, combine 6 cups water, 1 tbsp doenjang, 1/2 tbsp instant coffee powder, 2 stalks of scallion (white part), 6 cloves garlic, 1/2 tbsp minced ginger, and whole peppercorns, and bring to a boil. Once boiling, add the whole pork belly and simmer for 1 hour.
- 3
While the meat simmers, make the braising sauce in another pot: combine 1/2 cup water, 1/3 cup cooking rice wine, 1/3 cup cooking wine, 5 tbsp soy sauce, 1 tbsp oyster sauce, 2 tbsp sugar, and 1/2 tbsp minced ginger.
- 4
Once the meat has simmered for an hour, cut it into bite-sized pieces.
- 5
When the braising sauce comes to a rolling boil, add the cut meat and simmer gently until done.
- 6
Even the lean parts turn out tender, with the flavor soaked in all the way through — so delicious.
- 7
There's some boiling and simmering involved, but once it's made, this chewy, sweet Dongpo Rou is satisfying enough that you won't need any other side dish. Pair it with shredded scallions for extra flavor — it's impressive enough for entertaining guests.