Dong Po Chinese Pork Belly / Hong Shao Rou Recipe

Pork belly: A fatty cut of meat that becomes tender and flavorful when braised.

Soy sauce: Adds a salty and umami flavor to the dish.

Dark soy sauce: Provides a deeper color and richer flavor compared to regular soy sauce.

Shaoxing wine: A Chinese cooking wine that enhances the overall taste of the dish.

Ginger: Adds a fresh and slightly spicy note to the braise.

Star anise: Imparts a licorice-like flavor that is essential in many Chinese dishes.

Sugar: Caramelizes to create a sweet and savory balance in the sauce.

Water: Used to braise the pork belly and create the sauce.

When preparing pork belly, ensure you blanch it properly in boiling water for 5 minutes. This step helps to remove impurities and excess fat, resulting in a cleaner taste and better texture. Additionally, when caramelizing the sugar, keep a close eye on it to avoid burning. The sugar should turn a rich caramel color before you add the pork belly. This caramelization process adds depth and complexity to the final dish.

• pork belly - Substitute with pork shoulder: Pork shoulder has a similar fat content and texture, making it a good alternative for slow-cooked dishes.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• dark soy sauce - Substitute with mushroom soy sauce: Mushroom soy sauce has a rich, deep flavor that can mimic the depth of dark soy sauce.

• shaoxing wine - Substitute with dry sherry: Dry sherry has a similar flavor profile and can be used in the same quantity.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic quality, though it is slightly more citrusy.

• star anise - Substitute with anise seeds: Anise seeds provide a similar licorice flavor, though they are less intense.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, though it may slightly alter the flavor profile.

• water - Substitute with chicken broth: Chicken broth adds additional depth and richness to the dish.

• Allow the pork belly to cool completely before storing. This helps to prevent condensation, which can affect the texture and flavor.

• Transfer the pork belly and its sauce to an airtight container. Make sure the container is large enough to hold both the meat and the sauce, but not so large that there's too much air space.

• Store in the refrigerator if you plan to consume it within 3-4 days. The flavors will continue to meld, making the dish even more delicious.

• For longer storage, place the airtight container in the freezer. The pork belly can be frozen for up to 3 months without significant loss of quality.

• When ready to reheat, thaw the pork belly in the refrigerator overnight if frozen. This slow thawing process helps maintain the texture and flavor.

• Reheat the pork belly gently on the stovetop over low heat. Add a splash of water or shaoxing wine if the sauce has thickened too much during storage.

• Alternatively, you can reheat in the microwave. Place the pork belly in a microwave-safe dish, cover it loosely, and heat on medium power in 1-minute intervals, stirring occasionally, until heated through.

• Serve the reheated pork belly with freshly steamed rice and perhaps some steamed vegetables for a complete meal.

• Stovetop Method:

  1. Place the leftover pork belly in a saucepan.
  2. Add a splash of water or broth to prevent it from drying out.
  3. Cover the pan and heat over medium-low heat.
  4. Stir occasionally until the pork belly is heated through and the sauce is bubbling gently.

• Oven Method:

  1. Preheat your oven to 160°C (320°F).
  2. Place the pork belly in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat in the oven for about 20-25 minutes, or until the pork belly is thoroughly warmed.

• Microwave Method:

  1. Place the pork belly in a microwave-safe dish.
  2. Add a small amount of water or broth to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 2-3 minutes, stirring halfway through, until the pork belly is hot.

• Steaming Method:

  1. Set up a steamer and bring the water to a boil.
  2. Place the pork belly in a heatproof dish that fits inside the steamer.
  3. Steam for about 10-15 minutes, or until the pork belly is heated through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 60°C (140°F).
  2. Place the pork belly in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove from the bag and serve immediately.

• Large pot: Used for blanching the pork belly and simmering the dish to ensure even cooking.

• Tongs: Handy for handling the pork belly chunks when blanching and transferring them.

• Knife: Essential for slicing the ginger and cutting the pork belly into large chunks.

• Cutting board: Provides a stable surface for cutting the pork belly and ginger.

• Measuring spoons: Used to measure out the soy sauce, dark soy sauce, and sugar accurately.

• Measuring cup: Necessary for measuring the shaoxing wine and water.

• Stirring spoon: Useful for stirring the caramelized sugar and mixing the ingredients in the pot.

• Lid: Helps to cover the pot while simmering to retain moisture and flavors.

• Serving dish: For presenting the finished dish attractively.

• Steamer: Optional, but useful if you want to serve the dish with freshly steamed rice.

Blanch in advance: Blanch the pork belly ahead of time and store it in the fridge to save time on cooking day.

Use a slow cooker: Transfer the ingredients to a slow cooker after caramelizing the sugar to free up your time for other tasks.

Pre-measure ingredients: Measure out the soy sauce, dark soy sauce, shaoxing wine, and other ingredients beforehand to streamline the cooking process.

Double the recipe: Make a larger batch and freeze portions for quick meals later.

Prep aromatics: Slice the ginger and measure out the star anise in advance to save time during cooking.