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Cat Yeh's Dong Po Pork
In early November, I invited the whole team to my home for a photo shoot, product tasting, and a little pre-holiday cheer. Cat brought over this Dong Po Braised Pork Belly, made with a combo of our Amber River and Firewood Soy Sauce. Absolutely delicious; there’s nothing that warms from the inside out like a melty soy-braised pork.
Here’s the recipe from Cat. Make it sometime between Thanksgiving and the end of the year to cloak your spirit in comfort and collagen.
- 2 lb pork belly
- 2 and a half bunches of scallion
- 10 slices of ginger
- 2-1/2 cups Shaoxing wine
- 2/3 cup Yu Ding Xing Amber River Soy Sauce (or a light soy sauce)
- 1/3 cup Yu Ding Xing Firewood Soy Sauce (or a dark soy sauce)
- 4 oz. rock sugar
- 5 pieces star anise
- 2 whole long red chili peppers (preferably fresh, but dried works too)
- Rinse the pork belly of any bone bits or sediment and blanch whole in boiling water for 5 minutes.
- Drain and cut the pork belly into same size pieces. Either 3x3 inches or 2x2 inches should work, depending on the shape of the original cut of meat. Be sure you slice it so you get layers of fat, meat and skin in each piece, like layers in the Grand Canyon.
- Wash scallions and keep whole with ends on. Lay evenly across the bottom of a braising pot (or any similar heavy bottom medium pot).
- Wash ginger of any dirt and slice into 10 thin pieces.
- Lay the ginger evenly on top of the scallion.
- Next lay the pork belly skin side down on top of the ginger and scallions.
- Pour over the Shaoxing wine, both soy sauces, rock sugar, star anise, and chilis (sliced open down the middle if fresh, kept whole if dried). At least half of the pork belly should be covered by the liquid.
- Cover the pot and bring to a boil. Once boiling, turn the heat low and let it simmer, lid on, for 90 minutes. Do not stir.
- After 90 minutes, turn the pork belly skin-side up. Cover and let simmer for another 90 minutes..
- Once finished plate the pork belly and drizzle the sauce over the pork