Dong Po Rou: Restaurant Cuisine at Home

I’ve always loved this restaurant dish, but only recently did I find out that it’s called Dong Po Rou (東坡肉), which means Twice-Cooked Pork Belly.  I’ve always just called it “that sinful pork dish” or something to that effect.  I love the taste of it, especially eaten with warm steamed buns.

When I set out to recreate this dish at home, I did not know that it required 2 very important ingredients: brown rock sugar and Chinese rice wine.  I ran into a snag too, because the butcher at the market would not sell me the pork belly in the shape of a square 😛

You see, I had seen this recipe from Almost Bourdain, and I wanted mine to look like that.

Alas, I had to improvise, and in the end, my version looked something like this:


The flavors were just about right, but hubby said the lean meat was not “melt-in-the-mouth” enough.  Well, maybe the piece of pork belly was a little too lean to begin with, or maybe my steamer is not working too well, but we’ll try again next time.

Overall, a not too bad attempt for a first time, and it’s easy enough to try over and over again till we achieve perfection.

Sinful flavors, anyone? 🙂

Dong Po Rou (東坡肉)/Chinese Style Twice-Cooked Pork Belly
Serves 4
(recipe adapted from Almost Bourdain, awesome name for a blog, by the way)


1 kg pork belly, skin on
100 g scallions (spring onions / green onions), cut into half
50 g ginger, sliced
500 ml good quality Shaoxing wine
1/3 cup soy sauce
1 tbsp dark soy sauce
80 g rock sugar


  1. Cut the pork belly into two equal sizes to fit the pot.
  2. Put the pork belly in a pot of boiling water and cook for 5 minutes. This step is to get rid of the impurities. Remove the pork belly and set aside.
  3. Pour away the boiling water from the pot and line the base with scallions and sliced ginger.
  4. Lay the pork belly (skin side down) on top of the ginger and scallion.
  5. Mix the wine, soy sauces (light and dark) together and pour in the pot together with the rock sugar.
  6. Add some water if necessary to make sure 2/3 of the pork is submerged in the water.
  7. Bring the master stock to a boil and reduce heat to a simmer with lid on for 2 hours. Turn the pork once half way through the cooking.
  8. Remove the pork belly and reserve the master stock.
  9. Steam the pork belly in a steamer on high heat for 30 minutes.
  10. Serve pork belly with the master stock.

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3 Responses to Dong Po Rou: Restaurant Cuisine at Home

  1. Argentinadog says:

    Phooiyoh! The broccoli makes the dish look almost healthy! 😛

    The Giddy Tigress says: Yes, it’s for the overall *balance* of the dish!

  2. Tine says:

    Yumm! I showed Tim this picture and he was drooling! 😛 I’ve saved this recipe of yours and will try this weekend 🙂

    The Giddy Tigress says: You did?! 🙂 Well, let me know how yours turns out. The recipe is from an Australian-based blog I think (though she’s not blogging anymore).

  3. Joey says:

    Hey, it’s 9am+ and you’re making my tummy growl!

    The Giddy Tigress says: Try it, my dear…to appease your growling tummy 🙂

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