Gourmet Dongpo Pork (Dongpo Rou) at Home
Easy Dongpo Pork Recipe Using Pork Belly
Traditionally, Dongpo Pork requires aromatic spices like star anise, which might not be readily available at home. This recipe offers a simplified approach using common household ingredients to recreate the essence of this classic Chinese dish. It’s a modified recipe by Takjubu, featured on the Naver Food main page!
Main Ingredients- Whole Pork Belly 500g
- Bok Choy 2 handfuls
- White part of Scallion 1 stalk
- Scallion Roots 3 (optional)
- Whole Garlic Cloves 12
- Onion 1
- Whole Peppercorns, about the size of a 50-won coin (optional)
- Bay Leaves, small 4
Sauce Ingredients- Soy Sauce 3 Tbsp
- Oyster Sauce 1 Tbsp
- Mirin (Sweet Cooking Wine) 7 Tbsp
- Plum Extract 3 Tbsp
- Corn Syrup or Oligosaccharide 3 Tbsp
- Water 5 Tbsp
- Ground Pepper, to taste
- Ground Cinnamon, to taste
- Soy Sauce 3 Tbsp
- Oyster Sauce 1 Tbsp
- Mirin (Sweet Cooking Wine) 7 Tbsp
- Plum Extract 3 Tbsp
- Corn Syrup or Oligosaccharide 3 Tbsp
- Water 5 Tbsp
- Ground Pepper, to taste
- Ground Cinnamon, to taste
Cooking Instructions
Step 1
First, rinse the whole pork belly under lukewarm running water. Then, lightly sear all sides of the pork belly in a frying pan, oven, or air fryer until lightly browned. This step helps to render some fat and add depth of flavor.
Step 2
In a deep wok or pot, place the seared pork belly. Add 5 Tbsp water, 7 Tbsp mirin, the white part of the scallion, scallion roots (if using), a roughly chopped onion, whole garlic cloves, whole peppercorns, and bay leaves. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer for about 50 minutes, or until the pork is tender. Once cooked, remove the pork from the pot and let it cool slightly.
Step 3
While the pork is simmering, wash the bok choy thoroughly under running water. Trim the ends and cut each stalk in half lengthwise. Bring a pot of water to a rolling boil, add a pinch of salt, and briefly blanch the bok choy until it’s tender-crisp. Be careful not to overcook it.
Step 4
Immediately transfer the blanched bok choy to an ice bath or cold running water to stop the cooking process. Squeeze out excess water gently and set aside for plating. This will help maintain its vibrant green color and crisp texture.
Step 5
Now, prepare the braising sauce. In a small bowl, combine 3 Tbsp soy sauce, 1 Tbsp oyster sauce, 7 Tbsp mirin, 3 Tbsp plum extract, 3 Tbsp corn syrup (or oligosaccharide), and 5 Tbsp water. Stir well until any sugar or syrup is dissolved.
Step 6
Slice the onion and whole garlic cloves that were simmered with the pork. These will be added to the braising pot to enhance the flavor.
Step 7
Once the pork belly has cooled slightly, cut it into thick, generous slices. Aim for slices that are about 1-1.5 inches thick to achieve the classic Dongpo Pork texture.
Step 8
In the same wok or pot (or a clean one), spread the sliced onions and garlic on the bottom. Arrange the thick slices of pork belly on top of the vegetables. Pour all of the prepared sauce over the pork.
Step 9
Simmer over medium-low heat, allowing the sauce to reduce and coat the pork. Gently turn the pork slices once or twice during cooking to ensure even glazing. Once the sauce has thickened to a glossy consistency, turn off the heat. Sprinkle a little ground pepper and ground cinnamon over the pork to finish. The cinnamon adds a subtle aromatic complexity.
Step 10
To serve, arrange the blanched bok choy around the edge of a serving plate. Carefully place the glazed Dongpo Pork slices on top. Your delicious homemade Dongpo Pork is now ready to be enjoyed!
