If you’re a fan of Chinese cuisine, you’ve likely heard of Tong Po Rou, also known as Dong Po Rou. This iconic dish features succulent pieces of pork belly braised in a rich and sticky soy sauce-based marinade.
Here, we’ll uncover the secrets to making mouth-watering Tong Po Rou at home, so you can impress your family and friends with this traditional Chinese delicacy.
Choose the right cut of pork belly
To make Tong Po Rou, it’s essential to choose the right cut of pork belly. Look for a piece with an equal ratio of meat to fat, as this will ensure the dish turns out tender and juicy.
Prepare the marinade
The key to Tong Po Rou’s mouth-watering flavor lies in the marinade. Combine soy sauce, Shaoxing wine, sugar, ginger, and spices like star anise and cinnamon in a bowl. Let the pork belly marinate for at least 2 hours, or preferably overnight, to allow the flavors to infuse.
Braise the pork belly
After marinating, braise the pork belly in a mix of water and the marinade. Cook it low and slow until the meat is melt-in-your-mouth tender and the sauce has reduced to a thick, sticky glaze.
Serve and enjoy!
Once the Tong Po Rou is cooked to perfection, slice it into bite-sized pieces and serve it with steamed rice or steamed buns to soak up the savory sauce. Garnish with chopped green onions or cilantro for a pop of freshness.
Now that you’ve unlocked the secrets to making mouth-watering Tong Po Rou at home, you can enjoy this classic Chinese dish whenever the craving strikes. Get ready to impress your taste buds and those of your loved ones with this flavorful and indulgent pork belly recipe.