Recipes Cuisine Asian Chinese Dong Po (Chinese Pork Belly) 4.4 (17) 12 Reviews 4 Photos This recipe for Chinese pork belly is named after an ancient Chinese statesman, poet, and gourmand of the Song Dynasty. The pork is cooked three different ways, rendering the meat succulent, tender, and very flavorful. If you can't find pork belly, ask the butcher; it is what bacon is before it is cured and sliced. Submitted by Good EatNZ Updated on March 16, 2023 Save Rate Print Share Close Add Photo 4 4 Prep Time: 15 mins Cook Time: 2 hrs Total Time: 2 hrs 15 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 1 pound raw pork belly 3 tablespoons vegetable oil ¼ cup light soy sauce ¼ cup dark soy sauce ½ cup Chinese rice cooking wine 3 ½ ounces Chinese rock sugar 1 (1 inch) piece fresh ginger, peeled and grated 8 spring onions, sliced Directions Slice pork belly into 2-inch wide strips. Bring a large pot of water to a boil, and stir in pork slices; reduce heat to a simmer, and cook the meat for 10 minutes. Remove from the water and blot dry with paper towels. Heat vegetable oil over medium-high heat in a large wok. Brown pork strips well on all sides. Pork will splatter — use a splatter shield for this step. While pork is browning, mix together light soy sauce, dark soy sauce, rice wine, rock sugar, ginger, and spring onions in a large soup pot or stockpot. Bring the mixture to a boil, stirring to dissolve sugar. Reduce heat to a gentle simmer and lay the pork strips into the liquid. Cover, and simmer until the meat is very tender, 1 1/2 to 2 hours. Add water as needed to keep the liquid from going completely dry. Tips Chinese rock sugar is available at specialty and Asian grocery stores. If you can't find it, substitute brown sugar. A dash of five-spice powder is delicious, but not traditional. I like to quickly stir-fry some vermicelli with some of the remaining liquid and serve the pork on top. I Made It Print 37 home cooks made it! Nutrition Facts (per serving) 578 Calories 47g Fat 26g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 578 % Daily Value * Total Fat 47g 60% Saturated Fat 16g 79% Cholesterol 54mg 18% Sodium 1230mg 53% Total Carbohydrate 26g 9% Dietary Fiber 1g 3% Total Sugars 23g Protein 9g 18% Vitamin C 4mg 4% Calcium 24mg 2% Iron 1mg 6% Potassium 246mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.