Dong Bo Rou Or Braised Pork Belly



By Margarita Lee


1kg pork belly with skin

1 whole garlic – bruised

100 ml soya sauce (Orchid Brand)

3 tbsp Shao Hsing Wine

1 tbsp dark soya sauce

1½-2 tbsp sugar


Coriander Leaf


  1. Boil water in pot, place pork in pot, and boil for 5 minutes.
  2. Remove and drain, clean pork skin, remove hair.
  3. Slice pork into 1” by 2” thick pieces
  4. Put sliced pork in pot, add garlic, wine, dark soya sauce & sugar, and stir well.
  5. Add in hot water to cover pork.
  6. Add in soya sauce, bring to boil with high heat
  7. Simmer with low heart till soft.
  8. Stir occasionally (About 3 hrs)


Note: Check every 30 minutes

Serve with Chinese bun (Man Tou)