Braised Pork Belly: The Pinnacle of Tenderness
Mastering Dong Po Pork with Chef Lee Yeon-bok’s Signature Sauce from ‘Black and White Chefs’
Experience the legendary Dong Po Pork, famously featured on the culinary survival show ‘Black and White Chefs’! This recipe uses succulent pork belly, a favorite among Koreans, to create a dish of unparalleled flavor. The true allure of Dong Po Pork lies in the exquisite balance of fat and lean meat, melting in your mouth with rich, savory notes. Complemented by crisp and refreshing bok choy, it cuts through the richness of the pork while beautifully enhancing the dish’s visual appeal. Recreate this restaurant-quality delicacy in your own kitchen!
Main Ingredients for Dong Po Pork- 600g Whole Pork Belly
- 4 bunches Bok Choy
- 1 Onion
- 10-12 whole Garlic cloves
- 3-4 Bay leaves
- 20 whole Peppercorns
- 2 stalks Green Onion (green parts only)
Golden Dong Po Pork Sauce- 120ml Light Soy Sauce
- 100ml Sugar
- 2 Tbsp Oyster Sauce
- A pinch of minced Ginger
- 120ml Light Soy Sauce
- 100ml Sugar
- 2 Tbsp Oyster Sauce
- A pinch of minced Ginger
Cooking Instructions
Step 1
Thoroughly pat the whole pork belly dry with paper towels to remove any blood. Carefully trim off any tough membrane from the surface using a knife to ensure a tender texture.
Step 2
Cut the prepared pork belly into approximately three equal pieces. Score the surface with a knife to allow the sauce to penetrate deeply, enhancing the flavor.
Step 3
Heat a pan without any oil. Place the pork belly fat-side down first and sear until it turns a beautiful, appetizing brown. This process renders the fat, infusing the meat with rich flavor.
Step 4
Continue to sear all sides of the pork belly until golden brown and slightly crispy. Ensuring all surfaces are well-seared will contribute to a more delightful texture in the final dish.
Step 5
Place the seared pork belly into a pot or deep pan. Pour in 120ml of light soy sauce, 100ml of sugar, and 500ml of water. Ensure the water covers the pork belly sufficiently.
Step 6
Cut the onion in half. Chop the green onions into roughly 5cm pieces. Add the whole garlic cloves and peppercorns to the pot.
Step 7
Add a pinch of minced ginger and 4-5 bay leaves. Bring the mixture to a boil over high heat.
Step 8
Once the liquid comes to a rolling boil, stir in 2 tablespoons of oyster sauce and let it boil for another moment. Reduce the heat to medium, cover the pot, and simmer for about 40 minutes, or until the pork belly is fork-tender.
Step 9
While the pork is braising, prepare the bok choy. If using large heads, cut them into quarters for easier handling.
Step 10
Bring a pot of water to a boil with half a tablespoon of salt. Add the prepared bok choy and blanch for just 30 seconds to 1 minute. Be careful not to overcook, as it will become too soft.
Step 11
Immediately rinse the blanched bok choy under cold water to stop the cooking process. Gently squeeze out any excess water. This step helps maintain its crisp texture.
Step 12
After 40 minutes, lift the lid and check if the pork is thoroughly cooked. Turn the pieces of pork around in the sauce to ensure they are evenly coated. Continue to simmer over medium heat, uncovered, until the sauce thickens to a luscious glaze. *Crucial Tip: Do not discard the braising liquid! It’s the key to the delicious flavor of both the pork and the bok choy.
Step 13
Slice the tender braised pork belly into bite-sized pieces, about 2cm thick. As you cut, you’ll feel how effortlessly the knife glides through the meat, realizing the abundance of juicy goodness contained within. Savor this moment!
Step 14
Arrange the sliced Dong Po Pork attractively in the center of a serving plate. Surround the pork with the blanched bok choy in a beautiful presentation. Finally, generously spoon the thickened Dong Po Pork sauce over the meat. Your ‘Black and White Chefs’ inspired Dong Po Pork is now complete! Enjoy your culinary masterpiece.
