- Cooking Classes
- Master Classes
- Middle Eastern Cooking Masterclass [NEW]
- Quick & Tasty Cooking Class
- Malaysian Cooking Masterclass [NEW]
- Latin Desserts Masterclass
- Cooking with Australian Ingredients Masterclass
- Flavours of Latin America Masterclass
- Dumpling Party
- Street Food of Asia
- Thai Cooking Masterclass
- Vietnamese Cooking Masterclass
- Japanese Cooking Masterclass
- Chinese Cooking Masterclass
- Indian Cooking Masterclass
- Indonesian Cooking Masterclass
- Korean Cooking Masterclass
- Mexican Cooking Master Class
- Spanish Cooking Master Class
- Pizza Making Party
- Italian Cooking Master Class
- Greek Cooking Master Class
- Vegan Cooking Master Class
- Mooncake Making Class
- Cooking with the Stars Series
- The Confident Home Chef
- The Confident Home Chef – Poultry Essential Workshop
- The Confident Home Chef – Pork & Game Essentials Workshop
- The Confident Home Chef – Beef & Lamb Essentials Workshop
- The Confident Home Chef – Seafood Mastery Workshop
- The Confident Home Chef – Artisan Handcrafted Skills: Pasta, Noodles & Dumplings
- The Confident Home Chef – Vegetable & Plant-Based Cooking Workshop
- The Confident Home Chef – Pastry Specialties Workshop
- The Confident Home Chef – Bakery Specialties Workshop
- The Confident Home Chef – Sauces, Fermentation & Pickling Workshop
- Online Cooking & Hamper
- Virtual Team Building Cooking
- Vietnamese Cooking Hamper Delivered & Online Class
- Japanese Sushi Making Hamper Delivered & Online Class
- Mexican Cooking Hamper Delivered & Online Class
- Chinese Dumpling Hamper Delivered & Online Class
- Italian Pasta Making Hamper Delivered & Online Class
- Japanese Ramen Cooking Hamper Delivered & Online Class
- Bush Food Cooking Hamper Delivered & Online Class
- Gift Vouchers
- Recipes
- Master Classes
- Events
- Kids & Teens
- NDIS
- Blog
- calendar
Printer Friendly
Print Option
Dong Po Rou- Twice-Cooked Pork
- Servings
2 - Prep
20 m - Cook
1 m
Recipe By: Dylan Vickers-Fukakusa
This classic Sichuan dish is rich and filling. The slow-cooking method renders the pork belly into a lusciously soft centerpiece for dinner.
Ingredients
- 250 g Pork Belly- Skin-Off
- 2 pc Spring Onion, halved
- 2x2x2 cm Ginger, sliced
- 45 ml Shaoxing Wine
- 30 ml Soy Sauce
- 15 ml Dark Soy Sauce
- 30 g Rock Sugar
- 500 ml Chicken Stock or Water
Directions
-
1
Place the spring onions in the bottom of a small, heavy-bottomed saucepan. Place the remaining ingredients in the pot and simmer everything for 1 hour, or until all of the sauce has reduced to a syrup-like consistency.
© 2025 OTAO Kitchen. All Rights Reserved. ABN 65 606 809 581
Printed From otaokitchen.com.au 09/13/2025