Perfect Dongpo Pork in Easy Way
Lee Kum Kee

Perfect Dongpo Pork in Easy Way

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1600-1800g Pork belly with skin
240g Scallions/Green onions
80g Ginger slices
2 Star Anise


Option 1
Option 2
360ml Shaoxing wine
360ml Water
90g Rock sugar


1 Blanch the pork belly in boiling water. Rinse well and set aside.
2 Use a blowtorch to lightly burn the pig skin to burn away the hair and release a fragrant smell
3 Cut the pork belly in half, then cut each side into 6 square pieces, and tie them crosswise with cotton string.
4 Place a bamboo mat in the large pot, add green onions, star anise and ginger slices as the bottom, add the tied-up pork belly, with the skin side facing down
5 Add the sauce ingredients (Option1 or Option2), and add water to cover about 2/3 of the pork.
6 Cover the pot with lid, bring it to a boil, and simmer over low heat for 60 minutes. Turn the meat over. Cover the pot again and continue to simmer for 30 minutes.
7 Take out the meat, remove the cotton string.
8 Remove the fat and residue from the sauce. Bring the sauce to a boil. Thicken it with cornstarch water and pour it on the meat. Serve with Lee Kum Kee XO Sauce if preferred
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