Dong Bo Ro – Dark Soy-Braised Pork Belly Recipe - Great British Chefs

Name: Dong Bo Ro – Dark Soy-Braised Pork Belly Recipe - Great British Chefs
Total time: 210 min
Ingredients: 400g of pork belly, sliced into 6x6cm pieces; 1 tbsp of vegetable oil; 1 knob of ginger, 1.5cm in length, peeled and finely sliced into matchsticks; 6 spring onions, roughly chopped; 2 star anise; 1l fresh chicken stock; coriander, to garnish; 200ml of Shaoxing wine; 5 tbsp of dark soy sauce; 3 tbsp of light soy sauce; 100g of rock sugar; 3 cubes of red fermented tofu, with 2 tbsp of the liquid from the jar (optional)

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This Chinese braised pork belly recipe is a sure-fire hit, with the meat slow-cooked until wobbly and meltingly tender. The simple braising sauce reduces down into a beautiful dark syrup, packed with...

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Ingredients

400g of pork belly, sliced into 6x6cm pieces
1 tbsp of vegetable oil
1 knob of ginger, 1.5cm in length, peeled and finely sliced into matchsticks
6 spring onions, roughly chopped
2 star anise
1l fresh chicken stock
coriander, to garnish
200ml of Shaoxing wine
5 tbsp of dark soy sauce
3 tbsp of light soy sauce
100g of rock sugar
3 cubes of red fermented tofu, with 2 tbsp of the liquid from the jar (optional)