We Recreated Justin & Will’s MKR 2025 Dongpo Rou | Chinese Braised Pork Belly

Cut the pork belly into a pan.

Add fresh ginger, spring onion, and a couple of tablespoons of shaoxing wine or Chinese cooking wine to the pan.

Add enough fresh water to cover the pork belly.

Simmer the pork belly on the stove for about 30 minutes.

Let the pork cool down while preparing the braising liquid.

Heat a little bit of oil in a pan and add ginger, star anise, stick of cinnamon, and spring onion.

Toast the spices on medium heat for a couple of minutes.

Add shaoxing wine, bay leaves, palm sugar, light soy sauce, and dark soy sauce to the pot.

Put the pot back on medium-low heat to warm the braising liquid.

Once the pork is cool enough to handle, cut it into six pieces.

Place the pork in the braising liquid skin side down.

Add enough fresh water to cover the pork again.

Bring the liquid to a gentle simmer.

Transfer the pot to the oven and braise at 150°C for about 1.5 to 2 hours, checking after 1 hour.

After 2.5 hours, check if the pork is done by inserting a knife and ensuring it pulls out easily.

Remove the pork from the pot and strain the braising liquid into another pot.

Reduce the braising liquid on the stove and taste for seasoning.

Mix cornstarch with water to create a slurry and add it to the boiling braising liquid to thicken it.

Fry thinly sliced shallots in oil heated to 160°C until golden, removing them just before they reach the desired color.

Blanch bok choy and cook rice in a rice cooker.

Plate the pork and spoon over the thickened sauce.

Equipment Needed

Spice Level:

Dietary

Allergens