chineseutama· 4 servings
≈1476 kkal · P 116.5g · L 90.7g · KH 48.3g (per recipe, TKPI estimate)
Babi Perut Dongpo
Braised Pork Belly Dongpo
Ingredients
- 500 g pork belly, skin on, cut into 2 cm cubes
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 3 tbsp Shaoxing rice wine
- 30 g rock sugar
- 5 slices fresh ginger
- 2 scallions, white parts only, cut into 5 cm lengths
- 2 star anise
- 500 ml water
- 1 tbsp vegetable oil
Instructions
- 1Blanch the pork belly cubes in boiling water for 2 minutes, then drain and set aside.
- 2Heat oil in a wok over medium heat, add rock sugar and stir until it melts and turns amber.
- 3Add the pork belly pieces and sear until lightly browned on all sides.
- 4Stir in ginger, scallion whites, star anise, light soy sauce, dark soy sauce, and Shaoxing wine; coat the meat.
- 5Pour in water, bring to a boil, then reduce to a gentle simmer, cover, and cook for 1.5 hours until the pork is tender.
- 6Uncover, increase heat, and reduce the sauce until it thickens into a glossy glaze, turning the pork to coat evenly.
- 7Transfer the braised pork to a serving plate, drizzle with the remaining glaze, and garnish with sliced scallion greens if desired.
Source: llm-generated