- Wash the pork belly, put it in cold water, and boil for 4-5 minutes. Remove and cut into roughly 5cm cubes.
- Place the pork belly cubes in a pan and fry over medium-low heat to render excess fat. Fry each side until golden except for the skin and bottom, then set aside.
- Tie the fried pork belly cubes with cotton string into a cross shape.
- Add rock sugar and 80g of water to the pot, and simmer over medium-low heat until brown. Then add 50g of boiling water to dilute and set aside.
- Lay green onion pieces and ginger slices at the bottom of the pot. Place the pork belly skin-side down, add soy sauce, tamari, sugar water, and Hua Diao wine, then pour in enough warm water to cover the meat.
- Cover and simmer over medium-high heat for 30 minutes. Turn the pork skin-side up, reduce to low heat, and continue to simmer for about 45 minutes.
- Turn up the heat to reduce the sauce, and it’s ready to serve.
Braised Pork Belly Dong Po Rou
Yield
2
Prep Time
25 minutes
Cook Time
90 minutes
Total Time
115 minutes
kikkoman products used:
ingredients
Skin-on pork belly 32oz
Green onions 5 stalks
Ginger 6 slices
1 tablespoon Kikkoman® Tamari
5 tablespoon Kikkoman®Soy Sauce
3 tablespoons rock sugar
½ cup Hua Diao Wine or Chinese Cooking Wine
Cotton string few
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
