Dong Po Rou

Dong Po Rou is a decadent, slow-braised pork belly dish that melts in your mouth, offering a rich and savory flavor profile. Perfect for a late-night craving, this gluten-free version captures the authentic essence of Chinese cuisine.

Ingredients

• Pork belly - 500 grams
• Shaoxing wine - 100 ml
• Soy sauce (gluten-free) - 50 ml
• Rock sugar - 30 grams
• Ginger - 5 slices
• Garlic - 4 cloves, smashed
• Star anise - 2 pieces
• Water - 500 ml
• Scallions - 2, cut into 5 cm pieces
• Sesame oil - 1 tablespoon

Steps

1. Cut the pork belly into 5 cm x 5 cm pieces and blanch them in boiling water for 5 minutes. Remove and set aside to drain.
2. In a pot, heat the sesame oil over medium heat, then add the ginger and garlic, sautéing until fragrant.
3. Add the blanched pork belly to the pot, browning it on all sides for about 5-7 minutes.
4. Pour in the Shaoxing wine and scrape the bottom of the pot to deglaze, then add the gluten-free soy sauce, rock sugar, star anise, and water.
5. Bring the mixture to a boil, then reduce to a simmer. Skim off any impurities that rise to the surface.
6. Cover and simmer for 1.5 hours, turning the pork occasionally to ensure even cooking.
7. Once tender, remove the lid and increase the heat to reduce the sauce until it thickens, about 10-15 minutes.
8. Serve hot, garnished with scallions.

Nutrition

• Calories: 680
• Protein: 35 g
• Carbs: 15 g
• Fiber: 0 g
• Sugar: 8 g
• Sodium: 950 mg
• Cholesterol: 110 mg
• Total Fat: 55 g
• Saturated Fat: 20 g
• Unsaturated Fat: 30 g
• Water: 0.5 L

Health Benefits

• Rich in protein which supports muscle repair and growth.
• Contains ginger and garlic which have anti-inflammatory properties.

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