- 2 lb of pork belly slab
- 3 bunches of scallions, cut them lengthwise and into halves
- 8 slices of ginger
- ⅔rd cup of soy sauce, light
- 2 cups of rice or Shaoxing wine
- 2 and ½ tablespoons of soy sauce, dark
- 4 to 5 pound of rock sugar
- Prepare the pork belly piece. The meat comes as a whole slab. You can start by blanching it in boiling water for about a minute. This helps to remove any impurities that might be in the meat slab. It would also help to cut up the belly into small pieces. The ideal pork piece sizes would be 3×3 inches or into 2×2 inches if you want them smaller.
- Prepare the pot. Take a clay pot or a medium pot of 4 quarts. Lay out the scallions on the bottom in a thick and even layer. Once the scallions have covered the bottom space out ginger slices evenly. Lay the meat pieces on top of the layer of scallions and ginger; pour over this the two kinds of soy sauces and Shaoxing wine. Add on the rock sugar.
- Allow cooking to commence. Once the pot is covered allow cooking to be on medium high heat for about 90 minutes. Lower the heathen the liquid inside starts to boil.
- The second stage of cooking. After the first 90 minutes, overturn the pork pieces the other side up and allow simmering to go on for 90 more minutes. Ensure that the heat is at the lowest so that the liquids are maintained in the pot.
- Steam the meat. The last part of the cooking requires you to transfer the meat to a heatproof plate, drizzle with braising liquid and steam for about 90 minutes again
- Before serving, simmer the braising liquid for some time to thicken the gravy after removing the meat pieces.
- Serve with warm rice on the side.
- This dish’s traditional name is “dong po rou”.