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)

www.greatbritishchefs.com

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...

View full recipe on www.greatbritishchefs.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.

Share this recipe:

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)