Chinese Braised Pork Belly "Dong Po Rou"


15 minutes


3 hours




A traditional Chinese braised pork belly slow cooked for 2-3 hours using a Chinese clay pot. This dish is fragrantly aromatic cooked with cinnamon stick, star anises, cloves, ginger and spring onions. The taste is sweet and sour, using rock sugar and Chinese black vinegar. Tasty and delicious. This dish will match well with some blanched bok choy and steamed rice. A comfort dish. Not an everyday dish as it is high in cholesterol with the layers of fat on the meat

Chinese Braised Pork Belly "Dong Po Rou"


  1. Blanch pork belly in salted boiling water

  2. Cut ginger into thin slices. Cut spring onions into halves

  3. Soak dried shiitake mushrooms

  4. Place spring onions, gingers, dried spices and rock sugar first in the clay pot

  5. Place pork belly on top 

  6. Add the sauces

  7. Slow cook for 2-3 hours until pork is tender and soft

  8. Optional: add goji berries and shiitake mushrooms

  9. Optional: blanch bok choy in boiled water

How to make

A. Preparation
Clean the pork belly by blanching in a pot of salted boiling water for 3-5 minutes. Remove and rinse in a cold tap water. Tie the pork belly using a cooking string (kitchen twine). This is to hold the shape of the pork belly
Separate the spring onions into halves. Place the lower section of spring onions on the bottom of the clay pot.
Peel the ginger skin. Then cut into thin slices. Place the ginger slices on top of the spring onions in the clay pot to create a second layer.
Now add the rock sugar, cinnamon stick, star anises and cloves.
Next, place the pork belly on top of all the ingredients. Skin side down.
Now add the sauces - light soy, dark soy, Chinese cooking wine, Chinese black vinegar and water.

B. Cooking
Place the clay pot on top of a stove or in the oven, whichever you prefer. If you don't have a clay pot, you can use a slow cooker.
Using a stove. Bring the liquid to a boil. Once it reaches a boiling temperature, lower the heat to simmer the pork for an hour.
After an hour, check the pork belly. Turn it around with skin side up. Continue to cook for another hour.
This step is optional if using goji berries and shiitake mushrooms. Add to the clay pot after the second hour of cooking. Cook for another 30 minutes. While waiting, bring a pot of water to a boil and blanch the bok choy (if you want some green vegetable).

C. Plating
Place blanched bok choy first on a serving plate or bowl.
Remove the pork belly. Remove the cooking string. Cut the pork belly into smaller chunks or serve as is (depending on your preference). Add a bit of the sauce around it, and serve with steamed rice.



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pork belly about 500gm

fresh ginger about 3 inches thick cut into thin slices

spring onions lower halves about 4-6 stalks

cinnamon stick 1 piece

star anises 3 pieces

cloves 6 pieces

optional: goji berries about 8-10 pieces

optional: dried shiitake mushrooms 6-8 pieces

optional: bok choy for some green vegetables

rock sugar about 1/2 cup

light soy about 1/2 cup

dark soy about 1/4 cup

Chinese cooking wine about 1/2 cup

Chinese Chinkiang black vinegar about 1/2 cup

Water about 1 1/2 cups