Dong Po Rou is a traditional pork belly dish in Chinese culture that is adored by many. I never knew the “correct” way of making it—however, I recently saw a video from Taste Life online that demonstrated how to make it and it came out to be a beautiful pork belly dish that glistened on screen. I saw the video, mid-drool and said “I MUST MAKE THIS!” and make it I did. Working with what I had at home and eyeballing the amount of each ingredient because I didn’t have the patience to measure everything out by the OUNCE (basically I said, “….screw that.”), I tried to copy the video and it came out so, so, SOO freaking good.
Mind you, this is still not a recipe that is super traditional since I lacked the exact same ingredients as the chef in the video, but I shared the end product with my family and they said it was perfect and delicious. Score.
Goofy voice: Well Gawrsh, I’ll take it! 🤣
Here’s the video I followed, and if you want to try out their recipe to be “legit”, here it is. Otherwise, keep reading to do my “edited” version 😊. Mind you, the amount of each ingredient was really eyeballed so I’m writing this post based on my memory–but for the most part, just taste as you go and you’ll be good. If you like it less sweet, put less brown sugar and swap out a regular soy sauce instead of the Yoshida brand, simple as that. (But I highly recommend it, because it really is SO good.)
SERVINGS: This depends. If you love it, then it’s for 1 person. If you’re generous, then maybe more people can eat it. Perhaps up to 4. 😜
COOK TIME: Approx. 5 hours (You can make it half way one night and continue the next day depending on your schedule)
- 1 slab of pork belly, about 10in.x5in slab
- 10-15 stalks of scallions, roots cut off
- Ginger, about 2-3″ knob, sliced
- Approx. 1 cup Huadiao Wine (also known as Shaoxing wine)
- Approx. 1 cup Yoshida’s Gourmet Sauce (can also use sweet soy sauce)
- Approx. 1/2 cup Japanese Mirin
- Approx. 1 cup Michiu Cooking Wine
- Approx. 1 cup Brown sugar
- Wash the pork belly slabs and wipe dry. Heat up a large pan and place the pork belly slabs skin down to scorch the hair off. After a few minutes, remove from the pan and set aside.
- Boil a pot of water and add 1/2 cup Michiu cooking wine to the boiling water. Place the pork belly in the boiling water and cook for 5-10 minutes, using a ladle to pour the hot water over the pork belly as it boils. Remove the pork belly and place on a cutting board.
- Cut the pork belly into two 5×5 slabs.
- Use a wok or a deep pan and lay down scallions. Lay down slices of ginger on top of the scallions. Place pork belly skin side down on top of the scallions and ginger. Pour in 1 cup Huadiao Wine, 1 cup Yoshida’s Gourmet Sauce, 1/2 cup Japanese Mirin, and 1 cup brown sugar. Pour the remaining 1/2 cup of Michiu Cooking Wine over the brown sugar to dissolve.
- Bring to a boil and remove any scum or bubbles that might rise. After about 2-3 minutes, reduce to a simmer and simmer for 90 minutes. Throughout the 90 minutes, check every 15 minutes and ladle the surrounding soy sauce/wine liquid on top of the pork belly to soak in. As time passes, make sure that there is still enough sauce and liquid on the bottom, and adding more wine and soy sauce if it starts to dry up. You will be simmering at a low heat so if it dries up, your heat is boiling too high. After this step, you can continue the recipe the next day or continue straight through, depending on your schedule. I’m a working gal Mondays-Fridays, so I made it halfway up to this step, and continued the next day. By this point, the pork belly is cooked through, but not soft enough to be the melt in your mouth consistency that we desire until after it gets steamed. So if you do save it to continue later, just let the pork belly cool and then seran-wrap it and stick it in the fridge. Make sure to keep the sauce in a tupperware, ’cause you’ll need it later.
- After 90 minutes, prepare a steamer with water. Place the pork belly slabs skin side up in a deep, steam safe dish or casserole dish and ladle a couple spoonfuls of the soy sauce/wine mixture into the dish with the pork belly. Steam for 3.5 hours.
- Check the pork belly every so often to make sure that your steaming water doesn’t dry up, and add water as needed to the pot. If your steaming dish has too much liquid from steaming, feel free to ladle it out and reserve on the side to use later.
- After 3-3.5 hours, your pork belly is ready to be devoured. Serve with Chinese white steamed bao buns or white rice of your choice. Also great with a bowl of noodles.
This recipe was definitely time consuming, but so, so soooooo worth it. My fiance and family enjoyed it a lot and I will definitely make it again as a treat or for a special occasion (mostly because it takes a lot of time and eating pork belly all the time won’t help with my wedding diet!)
Anyhow, I hope you enjoy this recipe! Comment below or on social media to let us know if you’ve tried it!