Dong bo ro – dark soy-braised pork belly by Jeremy Pang
See full recipe here: https://www.greatbritishchefs.com/recipes/dong-bo-ro-recipe
This Chinese braised pork belly recipe is a sure-fire hit, with the meat slow-cooked until wobbly and meltingly tender. The simple braising sauce reduces down into a beautiful dark syrup, packed with flavour thanks to the duo of Lee Kum Kee's premium light and dark soy sauces. The red fermented tofu is optional, but definitely worth seeking out, as the flavour adds a complexity and depth to the dish.
This Chinese braised pork belly recipe is a sure-fire hit, with the meat slow-cooked until wobbly and meltingly tender. The simple braising sauce reduces down into a beautiful dark syrup, packed with flavour thanks to the duo of Lee Kum Kee's premium light and dark soy sauces. The red fermented tofu is optional, but definitely worth seeking out, as the flavour adds a complexity and depth to the dish.
