Restaurant-Style Dongpo Pork at Home
Incredibly Easy Dongpo Pork Recipe
Discover the secret to making delicious, melt-in-your-mouth Dongpo Pork effortlessly at home! This recipe guarantees a tender, succulent pork belly coated in a savory, flavorful sauce that rivals any restaurant. Perfect for special occasions or an elevated family meal.
Main Ingredients- Pork Belly (whole piece or for boiling) 1 piece (approx. 500g)
- Bay Leaves 4 leaves (optional)
- Whole Garlic Cloves 8 cloves
- Doenjang (Korean Soybean Paste) 1 Tbsp
- Green Onion 1/2 stalk
- Whole Peppercorns a pinch
- Bok Choy 2-3 heads
Dongpo Pork Braising Sauce- Soy Sauce 8 Tbsp
- Oyster Sauce 2 Tbsp
- Dark Brown Sugar 7 Tbsp (or light brown sugar)
- Cooking Wine (Mirin or Cheongju) 4 Tbsp
- Water 1 cup (200ml)
- Soy Sauce 8 Tbsp
- Oyster Sauce 2 Tbsp
- Dark Brown Sugar 7 Tbsp (or light brown sugar)
- Cooking Wine (Mirin or Cheongju) 4 Tbsp
- Water 1 cup (200ml)
Cooking Instructions
Step 1
First, let’s prepare the ingredients to remove any gamey odor from the pork. Place the whole pork belly in a pot and add enough water to cover it. Add 1 Tbsp of Doenjang, 4 bay leaves, 1/2 stalk of roughly chopped green onion, 8 whole garlic cloves, and a pinch of whole peppercorns. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer for about 30 minutes, or until the pork is tender. You can check for doneness by piercing it with a chopstick; if no pink liquid comes out, it’s ready.
Step 2
While the pork is simmering, let’s make the delicious braising sauce for the Dongpo Pork. In a small bowl, combine 8 Tbsp soy sauce, 2 Tbsp oyster sauce, 7 Tbsp dark brown sugar, 4 Tbsp cooking wine, and 1 cup (200ml) of water. Stir well until the sugar is completely dissolved. Using dark brown sugar will give the sauce a richer color and deeper flavor.
Step 3
Once the pork is cooked, carefully remove it from the pot and let it cool slightly. Then, cut it into bite-sized pieces, about 2-3 cm thick. Be careful not to cut it while it’s too hot, as it might fall apart.
Step 4
Now, arrange the cut pork pieces attractively in a clean pot. Pour the prepared braising sauce over the pork. Add about 6 more whole garlic cloves. Bring the sauce to a simmer over medium-low heat and let it gently reduce, allowing the flavors to meld with the pork. Continue to simmer and braise for about 20-30 minutes, turning the pieces occasionally to ensure even coating and prevent sticking, until the sauce has thickened and is coating the pork beautifully. You’ll know it’s ready when a wonderful aroma fills your kitchen!
Step 5
While the Dongpo Pork is braising, prepare the accompanying Bok Choy. Bring a pot of water to a boil with a pinch of salt (about 1/2 tsp). Add the washed Bok Choy and blanch for about 30 seconds to 1 minute. Be careful not to overcook it, as it will become mushy. Immediately transfer the blanched Bok Choy to a bowl of ice-cold water to preserve its vibrant green color and crisp texture.
Step 6
Arrange the drained Bok Choy attractively around the edge of your serving plate or bowl. Carefully place the beautifully braised Dongpo Pork pieces in the center. Your exquisite Dongpo Pork is now ready to be served! It’s best enjoyed warm. This dish is fantastic as a side for rice or as a delightful appetizer.
