Dong Bo Ro (Dark Soy Braised Pork Belly) Recipe
Discover Jeremy Pang’s Dong Bo Ro, a decadent dish featuring dark soy braised pork belly - perfectly balanced sweet and savoury with melt-in-your-mouth pork belly, slow-cooked to perfection.
Keywords
- Jeremy Pang
- pork
- Lee Kum Kee
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Ladle
- Skillet
- Tongs
- Plate
Ingredients
- 400g pork belly, sliced into 6x6cm pieces
- 1 Tbsp 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 Shaoxing wine
- 5 Tbsp Lee Kum Kee Premium Dark Soy Sauce
- 3 Tbsp Lee Kum Kee Premium Light Soy Sauce
- 100g rock sugar
- 3 cubes red fermented tofu, with 2 Tbsp of the liquid from the jar (optional)
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