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Le Chaudron recipe
Porc caramélisé Dongpo
Dongpo braised pork belly
⏱ 120 minServes 4Hard680 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)pork belly, in large cubes
4 tbspbrown sugar
5 tbspsoy sauce
3 tbspShaoxing rice wine
4scallions, cut into lengths
1piece ginger (4 cm / 1½ in), sliced
- 800 g (28 oz) pork belly, in large cubes
- 4 tbsp brown sugar
- 5 tbsp soy sauce
- 3 tbsp Shaoxing rice wine
- 4 scallions, cut into lengths
- 1 piece ginger (4 cm / 1½ in), sliced
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Blanch the pork in boiling water for 5 minutes and drain.
- Melt the brown sugar over medium heat for 5 minutes to an amber caramel.
- Add the pork and turn for 3 minutes to coat.
- Add the soy sauce, rice wine and water to cover, plus the ginger and scallions.
- Cover and simmer very gently for 90 minutes until meltingly tender.
- Uncover at the end to reduce to a glossy glaze and serve hot over rice.
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