Comments on: Braised pork belly recipe – Chinese style (Dong Po Rou)

By: KP Kwan

KP Kwan — Fri, 13 Oct 2017 02:17:09 +0000

In reply to Kurt.

Hi Kurt,

Thanks for your comment.
I believe you can either blanch it first then brown or vice versa. I find that it is a little challenging to brown it after blanching, so that is why I did that, but if you have done the other way round without problem, then please go ahead. The purpose of blanching is to get rid of the ‘pork’ smell which some people may not like.
Yes, I mean with little oil for ‘dry frying.’ You know that English is not my primary language so I hope you understand what I mean.
I am just like you, like to substitute items that are available locally. Brown sugar should add some flavor to the Dong Po meat and should be a great substitute.

KP Kwan

By: Kurt

Kurt — Thu, 12 Oct 2017 15:54:31 +0000

Thanks Kwan,

I will try this recipe on Sunday, have made it a couple times & had it in Hangzhou at the University by the West Lake. One of my favourite dishes.

Other Dongpo Pork recipes I have tried called for blanching before browning. You are suggesting to blanch after browning the skin only, can you please confirm this?

Also by ‘dry frying’ do you mean to fry with no oil or just a little oil?

Thanks again & I will let you know my thoughts, I will probably substitute brown sugar & sherry for the rock sugar & Shaoxing Wine. I have made it both ways in the past & prefer the sherry & brown sugar.

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[…] Pork and Century eggs (also called thousand year eggs) are used in this famous Cantonese porridge recipe, but you can substitute it with chicken, ground beef, fish fillet, prawns, and other seafood. […]

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By: KP Kwan

KP Kwan — Tue, 21 Mar 2017 04:47:42 +0000

In reply to Jose.

Hi Jose,

Great to know that you and your family enjoy the braised pork belly.

KP Kwan

By: Jose

Jose — Mon, 20 Mar 2017 21:43:13 +0000

Great recipe ! Double recipe and served with sticky rice and stir fry greenbean. Family loved it ,melt in your mouth, cut with chopstick

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[…] can use different cuts of pork to make Char Siu, and you will find Char Siu pork belly, Char Siu pork tenderloin, and even Char Siu Chicken should you want something different. However, […]

By: KP Kwan

KP Kwan — Sat, 03 Sep 2016 08:46:33 +0000

In reply to Ashleigh Burgess. Yes. Melt-in-the-mouth. The important point is be patient. Low heat, long hours of stewing is the key.

By: Ashleigh Burgess

Ashleigh Burgess — Sat, 03 Sep 2016 05:27:36 +0000

Mouth watering! I absolutely love pork belly, and I bet this is melt in the mouth good!

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[…] simplify some best Asian food that I like. Some food needs more time to prepare. Marinating and prolonged stewing is essential to let the flavor develop. In light of this, I will divide the recipe based on the […]