Newsletter

日日煮-每日最新食譜推介

TOP

Log In
x
Sign Up
x
Wish You Like Our Recipes
OR
* Required
*Username
*Invalid Username
*Password
*password alert
*Confirm Password
*Password Not Match
By clicking the "Sign Up" button, it means that you are willing to accept our privacy policy and Terms & Conditions
Have an account?
Become our member and
enjoy the benefits
Forget Password
x
Reset Password
Username
*Invalid Username
Log In
x
Welcome Back!!

Hello there! We have found more than one account registered under the email:

For better experience, we will now only assign one account to each eamil address.

Please let us know which account you would like to keep going forward!

Remember to read the details below carefully before clicking the CONFIRM button.

You may only select one account and the rest will be removed permanetly.

ENG
LOGIN / SIGN UP
DOWNLOAD APP
k
Advance Search

Most Popular Recipes

日日煮 DayDayCook WeChat
x

WeChat account : ddclife

Scan QR Code

to Get our DayDayCook latest recipes instantly !

Advance search

Search

Advance search

Back

Recipe type

Advance search

Back

Recipe type

Advance search

Back

Recipe type

Advance search

Back

Recipe type

Advance search

Back

Recipe type

Recipe type

Recipe type Recipe type
Advance search
Lastest

Advance choose

Chinese Recipes Shanghainese Holiday Recipes By Ingredients Meat Lovers Chinese Holidays

Dong Bo Rou

By DayDayCook

More than an hour
19096
58

“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.

Technique
Stew
Taste
Strong
Difficulty
Normal
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
Stew
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.

Featured Recipe
By DayDayCook
330
5
By DayDayCook
358
5
By DayDayCook
3084
10
By DayDayCook
235
4
By DayDayCook
40
0
By DayDayCook
224
2
Let's review!(24)
Send e-mail
  • jenny li

    507 days ago on 2014/02/15

    gd

    • Laiping

      589 days ago on 2013/11/25

      good

      • ychau

        623 days ago on 2013/10/22

        yummy

        • applea

          783 days ago on 2013/05/15

          yummy

          • law

            794 days ago on 2013/05/04

            yummy

            • CHAN BOBO

              1046 days ago on 2012/08/25

              nice

              • Ally lee

                1046 days ago on 2012/08/25

                good

                • tisikkha

                  1058 days ago on 2012/08/13

                  Okay Thanks, i will try it soon

                  • DayDayCook

                    1058 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

                      1058 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

                        1083 days ago on 2012/07/19

                        yummy

                        • ching3

                          1091 days ago on 2012/07/11

                          good

                          • jccb

                            1092 days ago on 2012/07/10

                            請問咩係五加皮?

                            • cmf

                              1092 days ago on 2012/07/10

                              好邪惡但又美味既食物

                              • AG

                                1092 days ago on 2012/07/10

                                It's not complicated as I expected.

                                • cynthia

                                  1094 days ago on 2012/07/08

                                  great

                                  • cynthia

                                    1095 days ago on 2012/07/07

                                    yummy

                                    • Verbena

                                      1095 days ago on 2012/07/07

                                      nice

                                      • beerupapa

                                        1095 days ago on 2012/07/07

                                        nice

                                        • yipbearbear

                                          1095 days ago on 2012/07/07

                                          Wow, but too fat!

                                          • ching3

                                            1095 days ago on 2012/07/07

                                            good

                                            • lanyling

                                              1095 days ago on 2012/07/07

                                              好多功夫"j"

                                              • DayDayCook

                                                1095 days ago on 2012/07/07

                                                Love it!

                                                • yee

                                                  1095 days ago on 2012/07/07

                                                  good