Скачать или смотреть BEST PORK BELLY recipe from Culinary Class Wars | Dong Po Rou | Braised pork belly

Ready for melt-in-your-mouth pork belly?
This Chinese pork dish is also known as dong po rou or dong po pork.
This recipe appeared a couple times in the culinary class wars for a reason!
Super soft and juicy with so much flavor.

🍲 Braised Pork Belly Recipe 🍲

Ingredients:
800g of pork belly
1 bunch (roughly 8) of scallions/spring onions
1 thumb of sliced ginger
1/2 cup light soy sauce
1/3 cup dark soy sauce
1/2 cup Shaoxing wine (substitution: other cooking wine or sake)
4-5 cups water
1/2 - 1 cup brown sugar (1/2 cup for boiling, 1/3 cup for making caramel)
3 Star anise
10 cloves of garlic
1 tsp of Chinese five spice
Cooking strings to tie the pork

Steps
Scrape the pork skin with a knife to get rid of impurities
Burn the pork skin with fire, either on blowtorch or gas stove
Scrape the pork skin again with a knife to get rid of burnt impurities
Put cold water and pork into a pot and boil for 20 minutes
Drain pork and thoroughly dry all the surfaces
Put brown sugar and a bit of water and reduce to make caramel
Apply a thin layer of caramel on the skin of the pork
Heat up a generous amount of oil in a pot/pan, and fry the pork for roughtly 1 minute until all surfaces are brown and crispy
Drain the pork and cut the pork into roughly 6cm squares
Put light soy sauce, dark soy sauce, spring onions, garlic, ginger, shaoxing wine, water, brown sugar, star anise into a pot and start boiling
Tie up the pork with cooking threads/strings so it retains its shape
Put the pork into the pot with the sauce, put it on low heat and let it simmer with the lid on for 2 hrs
Check occasionally to ensure there’s sufficient liquid in the pot, and if not, add additional water. Lift any excess oil/impurities floating on the surface of the sauce.
Heat up a steamer
Take the pork out (don’t throw out the sauce!) and place it on the steamer
Steam for 30m
Remove strings from pork
With a couple minutes left in the steaming process, boil whole bok choy in a boiling water, (boiling 30 seconds of the bottom parts first, and boiling whole again for 30 seconds - 1 minute depending on the size and density of the bok choy, put them on ice bath afterwards)
Serve the pork with bok choy and sauce

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