Step 1

First, let’s prepare all the ingredients. It might seem a bit confusing with the vegetables, but here’s a breakdown: you’ll need a total of 3 scallion stalks, 8 garlic cloves, 2 pieces of ginger (about the size of 2 garlic cloves), and 1 whole onion.

Step 2

As a beginner, I find it easier to prep all the vegetables before starting. Wash everything thoroughly. Cut the scallions into approximately 10cm lengths. Two of these stalks will be used for boiling the pork. Cut the onion in half; thinly slice one half for the pickled salad and set the other half aside for boiling the pork. Keep 4 garlic cloves whole and thinly slice the remaining 4 cloves. Similarly, keep one piece of ginger whole and thinly slice the other. Cut the dried red chilies into pieces about two finger-joints long. (Tip: If you don’t have dried chilies, you can use fresh red chilies, but dried ones offer a more concentrated flavor).

Step 3

Rinse the bean sprouts under cold water. Cut the garlic chives into lengths of about one finger.

Step 4

In a pot, combine all the pork boiling ingredients: 8 cups of water, the 2 chopped scallion stalks (mostly white parts), the reserved half onion, the whole piece of ginger, the 4 whole garlic cloves, 5 whole peppercorns, 4 bay leaves, 1/4 cup of Shaoxing wine (or Mirin), and 1 tablespoon of Doenjang (fermented soybean paste). Stir well to dissolve the Doenjang. This paste helps to tenderize the pork and remove any gamey odor.

Step 5

Add the whole piece of pork belly to the pot. Bring to a boil over high heat, then reduce to medium-high and simmer for about 40 minutes to 1 hour, or until the pork is tender when pierced with a fork. This thorough simmering is crucial for achieving the signature melt-in-your-mouth texture.

Step 6

While the pork is simmering, let’s prepare the refreshing pickled onion and chive salad. In a bowl, combine the thinly sliced onion and the cut garlic chives. Add the dressing ingredients: 1 tablespoon of vinegar, 1 tablespoon of sugar, 1 tablespoon of sesame oil, 1/2 tablespoon of gochugaru (or paprika), and 1/3 tablespoon of soy sauce. Gently toss everything together. This bright, tangy salad is the perfect counterpoint to the richness of the Dongpo Pork.

Step 7

Once the pork is tender, carefully remove it from the boiling liquid and let it cool slightly. Then, cut it into thick slices, about 1cm or a generous half-inch thick. Thick slices are key to enjoying the texture and juicy flavor.

Step 8

Now, let’s give the pork a beautiful caramelized glaze. In a separate pan, heat 5 tablespoons of cooking oil over medium heat. Add 2 tablespoons of brown sugar and stir continuously until the sugar melts and turns into a caramel. Be careful not to burn the sugar.

Step 9

Once the brown sugar has melted into a syrup, carefully add the sliced pork belly to the pan. Sear the pork slices on all sides, turning them gently, until they are beautifully browned and coated with the caramel glaze. Once they have a nice color, temporarily remove the pan from the heat.

Step 10

It’s time to infuse the braising liquid with aromatics. In a deeper pan (a wok or a deep skillet works well), heat 4 tablespoons of cooking oil over medium-low heat. Add the remaining stalk of scallion, the dried red chilies, the sliced ginger, the sliced garlic, and the 2 star anise pods. Sauté until fragrant, allowing the aromatics to release their essence into the oil. This step builds the foundational flavor profile.

Step 11

After the aromatics have become fragrant, pour in the braising sauce ingredients: 2 cups of water, 3 tablespoons of soy sauce, 2 tablespoons of cooking wine, and 1 tablespoon of oyster sauce. Bring the sauce to a simmer. Then, carefully return the seared pork belly slices to the pan. Cover and let it simmer gently over medium-low heat for about 30 minutes, allowing the pork to absorb the rich flavors of the sauce. Turn the pork pieces occasionally to ensure even coating.

Step 12

In another pan, heat 2 tablespoons of olive oil. Add the prepared bean sprouts and sprinkle with a pinch of salt and pepper. Sauté briefly for about 1 minute, just until they are slightly tender but still retain a crisp bite. Overcooking will make them limp, so keep it quick.

Step 13

Arrange the sautéed bean sprouts on one side of a large serving platter. Carefully place the glazed Dongpo Pork slices on top of the bean sprouts, arranging them attractively. The glistening pork will look magnificent.

Step 14

Finally, artfully place the prepared pickled onion and chive salad in the remaining space on the platter. There you have it – a perfectly executed Dongpo Pork, boasting incredible fragrance and delightful textures!

Step 15