Melt In Your Mouth Pork Belly That Makes U Go Mmm! Dong Po Rou 东坡肉 Chinese Braised Pork Belly Recipe


Leave a Reply
  1. Anyone knows where to get a whole slab of pork belly like that in sg? All the places i've searched, the pork belly has alrdy been sliced into strips.

  2. Hi, what is the difference between Dong Po Rou and Hong Shao Rou? These ingredients and cooking style seem to be nearly identical to the Hunanese version of Hong Shao Rou aka Mao Style Braised Pork. The only difference I can see is the addition of white cooking wine and that you did not brown the pork in the caramelized sugar and oil before braising.

  3. I made it tonight and it was amazing!!! However I used 40 grams of sugar and it was the exact sweetness in my opinion. Also used gin instead of the Chinese rice wine 🙈 as I couldn't find it.

  4. Just made it with some pork shoulder 2 inch cubes. Skipped the blanching step and went right to the braising. 1 1/2 hours in a wok and it was perfect.

  5. Hong Shou Rou. This is the best thing you ever put in your mouth. Supposedly Chairman Maos favorite dish and it is easy to see why.

    I learned to make this in China using bags of brown beer that they sold just for this. Soooo good!

Leave a Reply

Your email address will not be published. Required fields are marked *