BRAISED PORK RECIPE | HOW TO COOK BRAISED PORK PERFECTLY
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Braised Pork Belly, known as Dong Po Rou in China, is a beloved dish originating from Hangzhou. It reflects the rich culinary traditions of Chinese cuisine, where slow cooking transforms pork into a tender, flavorful delicacy. Traditionally served during festive occasions, this dish has gained popularity worldwide, with various adaptations reflecting local tastes.
Ingredients
- ●pork belly
- ●soy sauce
- ●brown sugar
- ●ginger
- ●garlic
- ●star anise
- ●scallions
- ●rice wine
- ●water
- ●black pepper
- ●cooking oil
- ●salt
Instructions
- 1Heat cooking oil in a heavy pot over medium-high heat until shimmering.
- 2Add pork belly and sear on all sides until golden brown, about 5-7 minutes.
- 3Remove pork belly from pot and set aside.
- 4In the same pot, add ginger, garlic, and scallions; sauté until fragrant, about 2 minutes.
- 5Stir in brown sugar and cook until caramelized, about 2 minutes.
- 6Add soy sauce, rice wine, water, star anise, and black pepper; bring to a boil.
- 7Return pork belly to the pot, skin side up, and reduce heat to low.
- 8Cover and simmer for 2-3 hours, turning occasionally, until tender.
- 9Remove the lid and increase heat to medium-high; cook until sauce thickens, about 10-15 minutes.
- 10Taste and adjust seasoning with salt if necessary.
- 11Serve hot with steamed rice and garnish with scallions.
Ingredient Alternatives
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium soy sauce reduces sodium content while maintaining flavor.
brown sugar
Healthier: coconut sugar
Cheaper: white sugar
Coconut sugar offers a lower glycemic index.
rice wine
Healthier: sake
Cheaper: white wine
Sake provides a similar flavor profile.
pork belly
Healthier: pork shoulder
Cheaper: pork loin
Pork shoulder is leaner and more affordable.
Techniques
braisingsautéing
Equipment
heavy potspatulameasuring cupsknifecutting board
🌶️🌶️🌶️LowContains Alcohol
Also Known As
Dong Po RouChinese Braised Pork Belly
Ingredients
- ●2 lbs pork ribs
- ●1 cup barbecue sauce
- ●1/2 cup apple cider vinegar
- ●1/2 cup chicken broth
- ●1/4 cup brown sugar
- ●1 tablespoon Worcestershire sauce
- ●1 teaspoon garlic powder
- ●1 teaspoon onion powder
- ●1 teaspoon smoked paprika
- ●1/2 teaspoon black pepper
- ●1/2 teaspoon salt
Instructions
- 1Preheat your oven to 300°F (150°C).
- 2In a large bowl, mix together the barbecue sauce, apple cider vinegar, chicken broth, brown sugar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, black pepper, and salt.
- 3Place the pork ribs in a large baking dish or roasting pan.
- 4Pour the sauce mixture over the ribs, ensuring they are well coated.
- 5Cover the dish tightly with aluminum foil.
- 6Bake in the preheated oven for 2.5 to 3 hours, until the ribs are tender.
- 7Remove the foil and increase the oven temperature to 400°F (200°C).
- 8Bake for an additional 15-20 minutes to caramelize the sauce on the ribs.
- 9Remove from the oven and let rest for 10 minutes before serving.
Equipment
large bowlbaking dish or roasting panaluminum foiloven
Ingredients
- ●2 lbs pork belly, cut into 1-inch cubes
- ●4 large eggs
- ●1/4 cup soy sauce
- ●1/4 cup rice wine
- ●1/4 cup water
- ●2 tbsp sugar
- ●1 tbsp ginger, minced
- ●3 cloves garlic, minced
- ●2 green onions, chopped
- ●1 tsp five-spice powder
- ●1/2 tsp black pepper
- ●1 tbsp vegetable oil
Instructions
- 1Heat the vegetable oil in a large pot over medium heat.
- 2Add the pork belly cubes and sear until browned on all sides.
- 3Stir in the minced ginger and garlic, cooking for another minute until fragrant.
- 4Pour in the soy sauce, rice wine, and water, stirring to combine.
- 5Add the sugar, five-spice powder, and black pepper, mixing well.
- 6Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- 7Let it simmer for about 1 hour, stirring occasionally.
- 8After 1 hour, gently add the eggs to the pot, making sure they are submerged in the sauce.
- 9Cover and continue to braise for another 30 minutes, allowing the eggs to absorb the flavors.
- 10Once done, remove from heat and garnish with chopped green onions before serving.
Equipment
large potspatulameasuring cupsmeasuring spoons
Ingredients
- ●1 lb pork belly, cut into 1-inch cubes
- ●1 cup shiitake mushrooms, sliced
- ●1/2 cup soy sauce
- ●1/4 cup rice wine
- ●1/4 cup sugar
- ●1/4 cup water
- ●2 cloves garlic, minced
- ●1 inch ginger, sliced
- ●2 green onions, chopped
- ●1 star anise
- ●1 tsp sesame oil
- ●1/2 tsp black pepper
Instructions
- 1Heat a large pot over medium heat and add the pork belly cubes. Cook until browned on all sides, about 5-7 minutes.
- 2Remove the pork from the pot and set aside. Drain excess fat, leaving about 1 tablespoon in the pot.
- 3Add the garlic and ginger to the pot, sautéing for about 1 minute until fragrant.
- 4Return the pork to the pot and add the soy sauce, rice wine, sugar, water, star anise, and black pepper. Stir to combine.
- 5Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- 6Let it simmer for about 1 hour, stirring occasionally, until the pork is tender.
- 7Add the sliced shiitake mushrooms and continue to simmer for another 15-20 minutes until the mushrooms are cooked through.
- 8Stir in the sesame oil and adjust seasoning if necessary.
- 9Garnish with chopped green onions before serving.
- 10Serve hot with steamed rice.
Equipment
large potcutting boardknifemeasuring cupsmeasuring spoons
Ingredients
- ●3 lbs pork shoulder
- ●1 tsp salt
- ●1 tsp black pepper
- ●1 tbsp ground cumin
- ●1 tbsp dried oregano
- ●1 onion, quartered
- ●4 cloves garlic, minced
- ●1 orange, juiced
- ●1 lime, juiced
- ●1 cup chicken broth
- ●2 bay leaves
- ●1 tbsp olive oil
Instructions
- 1Preheat your oven to 300°F (150°C).
- 2In a large bowl, season the pork shoulder with salt, black pepper, cumin, and oregano.
- 3In a large Dutch oven, heat olive oil over medium-high heat. Sear the pork on all sides until browned, about 5-7 minutes per side.
- 4Remove the pork from the pot and set aside. In the same pot, add the onion and garlic, sautéing until fragrant, about 2-3 minutes.
- 5Add the orange juice, lime juice, chicken broth, and bay leaves to the pot, scraping up any browned bits from the bottom.
- 6Return the pork to the pot, cover it with a lid, and place it in the preheated oven.
- 7Braised the pork for about 3-4 hours, or until it is fork-tender.
- 8Once done, remove the pot from the oven and let the pork rest for 10-15 minutes before shredding it with two forks.
- 9Serve the carnitas in tacos, burritos, or on a platter with your favorite toppings.
Equipment
Dutch ovencutting boardknifemeasuring cupsmeasuring spoons
Ingredients
- ●1 lb pork shoulder, cut into chunks
- ●4 cups chicken broth
- ●2 cups water
- ●2 tbsp soy sauce
- ●1 tbsp fish sauce
- ●1 tbsp sugar
- ●1 tsp black pepper
- ●1 onion, chopped
- ●3 cloves garlic, minced
- ●1 inch ginger, sliced
- ●2 cups egg noodles
- ●2 green onions, chopped
- ●1 cup bok choy, chopped
- ●1 tbsp sesame oil
Instructions
- 1In a large pot, heat sesame oil over medium heat.
- 2Add the chopped onion, garlic, and ginger; sauté until fragrant.
- 3Add the pork shoulder chunks and brown on all sides.
- 4Pour in the chicken broth and water, then stir in soy sauce, fish sauce, sugar, and black pepper.
- 5Bring the mixture to a boil, then reduce heat to low and cover.
- 6Let it simmer for about 1.5 to 2 hours until the pork is tender.
- 7Remove the pork and shred it using two forks; return the shredded pork to the pot.
- 8Add the egg noodles and bok choy to the pot; cook until the noodles are tender, about 5-7 minutes.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot, garnished with chopped green onions.
Equipment
large potcutting boardknifemeasuring cupsmeasuring spoons
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