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“Dong Bo Rou” is a very traditional Chinese dish originated from the Zhejiang province. It uses pork belly and requires a long cooking time. The technique is to slowly cook the pork belly over 2-3 hours in a pot of Chinese wine sauce. The result is delicious and makes it worth the wait.

Ingredients
Direction

(Makes 3-4 servings)

300g of pork belly

1/2 cane sugar

1/4 cup Chinese rose wine

1/4 cup Chinese wine “Wu Jia Pi”

3 tablespoons of dark soy sauce

2 tablespoons of soy sauce

Some water

Pork Belly, Seaweed (for wrapping the pork)

Chinese Wine Sauce Ingredients

    1. Cut the pork belly into 3-4 equal size squares. Bring a small pot of water to a boil. Add the pork belly to blanch for 3 minutes. Rinse under cold water. Tie with strings or seaweed like wrapping a gift.

    2. In a small bowl, combine the sauce ingredients. Mix well. Then combine all of the ingredients in a pot. The sauce should be just enough liquid to cover the pork belly. If it is not enough, add water. Bring to a boil on medium heat. Then reduce to low heat and simmer for 3 hours.

    3. When ready to serve, you can present with the strings / seaweed like little gift wraps or remove them ahead of time.

Technique Slow Cooked Taste Strong Difficulty Normal

Ingredients

(Makes 3-4 servings)

300g of pork belly

1/2 cane sugar

1/4 cup Chinese rose wine

1/4 cup Chinese wine “Wu Jia Pi”

3 tablespoons of dark soy sauce

2 tablespoons of soy sauce

Some water

Pork Belly, Seaweed (for wrapping the pork)

Chinese Wine Sauce Ingredients

Direction

    1. Cut the pork belly into 3-4 equal size squares. Bring a small pot of water to a boil. Add the pork belly to blanch for 3 minutes. Rinse under cold water. Tie with strings or seaweed like wrapping a gift.

    2. In a small bowl, combine the sauce ingredients. Mix well. Then combine all of the ingredients in a pot. The sauce should be just enough liquid to cover the pork belly. If it is not enough, add water. Bring to a boil on medium heat. Then reduce to low heat and simmer for 3 hours.

    3. When ready to serve, you can present with the strings / seaweed like little gift wraps or remove them ahead of time.

Let's rate and review!(24)LOGIN / SIGN UP
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  • jenny li

    349 days ago on 2014/02/15

    gd

  • Laiping

    431 days ago on 2013/11/25

    good

  • ychau

    465 days ago on 2013/10/22

    yummy

  • applea

    625 days ago on 2013/05/15

    yummy

  • law

    636 days ago on 2013/05/04

    yummy

  • CHAN BOBO

    888 days ago on 2012/08/25

    nice

  • Ally lee

    888 days ago on 2012/08/25

    good

  • tisikkha

    900 days ago on 2012/08/13

    Okay Thanks, i will try it soon

  • DayDayCook

    900 days ago on 2012/08/13

    Hi tisikkha, if you cannot find "Wu Jia Pi", you can try to replace with "Xiao Xing Jiu" - the basic Chinese cooking wine.

  • tisikkha

    900 days ago on 2012/08/13

    its look so yummy, but i dont know how to get : Chinese rose wine and Chinese wine “Wu Jia Pi” at my Town. can i change it with another ingredients in case i cant find it?

  • ching

    925 days ago on 2012/07/19

    yummy

  • ching3

    933 days ago on 2012/07/11

    good

  • jccb

    934 days ago on 2012/07/10

    請問咩係五加皮?

  • cmf

    934 days ago on 2012/07/10

    好邪惡但又美味既食物

  • AG

    934 days ago on 2012/07/10

    It's not complicated as I expected.

  • cynthia

    936 days ago on 2012/07/08

    great

  • cynthia

    937 days ago on 2012/07/07

    yummy

  • Verbena

    937 days ago on 2012/07/07

    nice

  • beerupapa

    937 days ago on 2012/07/07

    nice

  • yipbearbear

    937 days ago on 2012/07/07

    Wow, but too fat!

  • ching3

    937 days ago on 2012/07/07

    good

  • lanyling

    937 days ago on 2012/07/07

    好多功夫"j"

  • DayDayCook

    937 days ago on 2012/07/07

    Love it!

  • yee

    937 days ago on 2012/07/07

    good