Dong po rou (rice cooker braised pork belly)
Souped Up Recipes · ♥ 6.5K likes · 247.5K views · 7 min video
Read about pork belly in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb pork
- 2 tbsp sugar
- 4 tbsp soy sauce
Put the pork in cold water, bring to a boil and blanch 2 to 3 minutes to remove the bad smell.
- cold water
Cool under running water, cut into 1.8 inch squares and optionally tie with rope to hold the shape.
- spring onions
Cover the bottom of the rice cooker with spring onions, top with 10 slices of ginger and 8 cloves of garlic, which also stop the pork burning.
Layering the rice cooker
- 10 slices ginger
- 8 cloves garlic
- 2 cup Shaoxing wine
Place the pork skin down; add sugar, soy sauce and 2 cups Shaoxing wine.
- 2 tbsp red yeast rice
- ⅓ cup water
Soak 2 tbsp red yeast rice in 1/3 cup water for 10 minutes, crushing it with a spoon, then drain and keep the red liquid.
- water
Pour in the red liquid and a little water.
Cook on the rice setting for 2 hours, or a braising setting if available; keep an eye on the liquid.
Variation: in a pot, bring to a boil and simmer on low 2 to 3 hours; in a pressure cooker, 30 minutes.
Lift out the pork by the rope into another container; with about half a cup of sauce left, spoon off the fat and pour the sauce over.