Braised Pork Belly (Dongpo Rou) Made from Leftover Boiled Pork
Leftover Boiled Pork from Holidays: Reimagined as Classic Chinese Dongpo Rou
Hello everyone! Do you have leftover boiled pork after the holidays and don’t know what to do with it? Don’t worry! You can easily make the famous Chinese dish, Dongpo Rou, using your leftover boiled pork. This recipe will show you how to create a tender, flavorful dish without any gamey smell, perfect even for those sensitive to pork odors. While it might seem complex, a few simple steps will transform your leftovers into an impressive Chinese delicacy that will delight everyone.
Main Ingredients
- 600g leftover boiled pork (cut into thick slices)
- Cooking oil, as needed
- 2 Tbsp brown sugar
- 1 stalk green onion (leek)
- 1/2 medium onion
- 3-4 dried red chilies
Savory Soy Sauce Glaze Ingredients (using 15ml tablespoon)
- 4 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp cooking wine (like mirin)
- 2 Tbsp sugar
- 2 Tbsp corn syrup (or rice syrup)
- 2/3 Tbsp minced garlic
- A little sesame oil
- A little black pepper
- A little ginger powder
- 2 cups meat broth (or water, approx. 400ml)
- 4 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp cooking wine (like mirin)
- 2 Tbsp sugar
- 2 Tbsp corn syrup (or rice syrup)
- 2/3 Tbsp minced garlic
- A little sesame oil
- A little black pepper
- A little ginger powder
- 2 cups meat broth (or water, approx. 400ml)
Cooking Instructions
Step 1
Let’s start making delicious Dongpo Rou without any gamey smell! Although I had about 1kg of boiled pork, this recipe is based on 600g. Cut the leftover boiled pork into four thick pieces.
Step 2
Heat a pan over medium heat, add a generous amount of cooking oil, and melt 2 tablespoons of brown sugar. Once the sugar starts to caramelize, add the pork pieces and sear them until golden brown on all sides.
Step 3
Traditionally, Dongpo Rou is deep-fried, but today we’ll achieve a crispy exterior by pan-frying. Sear the pork until its surfaces are evenly browned and crispy.
Step 4
Once the pork is nicely browned, place it on paper towels to drain excess oil while you prepare the savory soy sauce glaze.
Step 5
In a separate pan or wok over medium heat, add a little cooking oil. Sauté the chopped green onion (1 stalk), half onion, and 3-4 dried chilies until fragrant. Sprinkle in ginger powder and black pepper during this stage to help eliminate any pork odor. (If you don’t have minced garlic, you can use 3 crushed garlic cloves instead.)
Step 6
When the garlic is fragrant and lightly browned, add all the pre-mixed soy sauce glaze ingredients: soy sauce, oyster sauce, cooking wine, sugar, corn syrup, minced garlic, sesame oil, and black pepper. Bring to a simmer.
Step 7
Continue to simmer for a moment over medium heat until the onions soften and the sauce flavors meld together.
Step 8
Now, pour in 2 cups of the broth used to boil the pork (approx. 400ml). If you don’t have the broth, water is a perfectly fine substitute. Using the broth will add an extra layer of flavor.
Step 9
While the broth is simmering over medium heat, take this time to slice the seared pork into bite-sized pieces. Carefully add the sliced pork into the simmering sauce.
Step 10
After adding all the ingredients, reduce the heat to medium-low and cover the pan. Let it braise gently for about 15-20 minutes, allowing the pork to absorb the flavors. Cooking time may vary depending on your stove’s heat, so check periodically to ensure the pork is tender and the sauce has thickened slightly.
Step 11
When the sauce has reduced and coats the pork with a beautiful sheen, your delicious Dongpo Rou is ready! Traditionally, Dongpo Rou is served with bok choy, but I chose to serve mine with thinly sliced chives and onions, which pair wonderfully with pork. The fresh vegetables help cut through the richness and balance the flavors.
Step 12
It’s time to plate your masterpiece! I placed steamed mini pumpkin on the bottom of the plate, topped it with the sliced chives and onions, and then arranged the Dongpo Rou around it. A final drizzle of the reduced sauce completes this impressive dish. Even my picky father and my sister, who is sensitive to pork smells, approved! This Dongpo Rou made from leftover boiled pork is a true success. Please try making it – it’s incredibly delicious! ^^
