Wednesday, June 17, 2015

Dong Po Rou

I have been wanting to cook this dish and has been in my to do list for a year now.  The other looking through it, I decided to cook it since I have the pressure cooker now...hahaha you know I am not advertising for the cooker but to share with you how useful this kitchen helper has been for me.  Now I can cook meat dish that needs tenderizing :)  

Bought a nice piece of pork belly.  Marinaded it as instructed in the recipe...easy and put the pork belly in pressure cooker and cook KPT for 30 mins and guess what...the meat turned out tender and juicy and flavorful :)  I took the recipe from Wendy 's blog and it was good as she describes. There are many recipes ...some add cinnamon stick and bunga lawang but I still prefers the simple one like Wendy's recipe...ginger and spring onions the fragrant of just this two ingredients.

 marinate with light soy sauce, dark soy sauce and shao xing wine overnight 

place homegrown spring onions and ginger slices 
at base of pressure cooker, place the marinated pork belly
 on top of the spring onions...add in rock sugar and
 water enough to cover the meat...pressure cook for 30 mins

cut  the pork belly in thick slices and serve in claypot....
the skin glisters due to the rock sugar....pour in the gravy

Dong Po Rou  - adapted from Table For 2 or more  

600 gm pork belly with skin on

100 gm spring onion 
50 gm ginger - sliced

400 ml Shao Xing Wine
100 ml water
80 gm light soy sauce
15 gm dark soy sauce

1 piece of rock sugar


Boil the pork belly in hot water for five mins. Drain.  Mix ingredient(A) together till well combined and marinate the pork belly over night or for 2 hours at least in the fridge.

Lay the base of the pressure cooker pot with the spring onions and sliced ginger. Place the pork belly on the spring onions and pour in the wine marinade (A) and the rock sugar.  Make sure the pork belly is covered with the wine marinade. If not can add in more liquid .

Close lid and set to beef/mutton mode KPT 30 mins.  Once the cooker has depressurised. Take out the pork belly and cut into thick slices and serve with mantou or rice.



  1. My mouth is watering, Elin. Can't remember when I last had dong po rou at must have been a century.

    1. must cook is delicious and esp since you have not had it for such a long time :p


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