Lee Yeon-bok's Dongpo Pork

Name: Lee Yeon-bok's Dongpo Pork
Cook time: 180 min
Total time: 180 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Whole pork belly about 1kg (6.5~7cm thick); 1 pack of bok choy; 2 stalks of green onion; 1 knob of ginger; 3-4 star anise; 1-2 red chili peppers; 150ml dark soy sauce; 5 tbsp oyster sauce; 2 tbsp aged soy sauce (noduyu); 100ml mirin; 2 tbsp sugar; Cooking oil as needed; Water as needed

Chinese cuisine master Chef Lee Yeon-bok's signature recipe from Mokran, reinterpreted for home cooking: melt-in-your-mouth Dongpa-yuk.

🙋 Recommended for

⭐ Those who want to try authentic upscale Chinese cuisine at home
⭐ Those who need a main dish that balances presentation and taste for special guest occasions

180 min Difficulty Hard Meat & mains

Main ingredients 🥩

Pork bellyBok choyGreen onionGingerStar aniseRed chili pepperDark soy sauceOyster sauceAged soy sauce (noduyu)MirinSugar

Tags 🏷️

Chinese cuisine Guest entertaining Main meat dish Guest entertaining dish Upscale dish

Detailed recipeQuick recipe

Ingredients needed 🛒4 servings

Whole pork belly about 1kg (6.5~7cm thick)
1 pack of bok choy
2 stalks of green onion
1 knob of ginger
3-4 star anise
1-2 red chili peppers
150ml dark soy sauce
5 tbsp oyster sauce
2 tbsp aged soy sauce (noduyu)
100ml mirin
2 tbsp sugar
Cooking oil as needed
Water as needed

Recipe 🍳

Cut the whole pork belly into large, thick chunks (about 6.5~7cm).
Fill a pot with enough water to submerge the pork belly, bring to a boil, then add the meat. Cover and simmer for about 40 minutes.
Remove the boiled meat. In a pan, add just a tiny bit of oil and place the meat skin-side down. Sear until golden.
Once the skin side is nicely seared, slice the meat into thick pieces and place them in a pot.
Add enough water to barely cover the meat, then add 150ml dark soy sauce, 5 tbsp oyster sauce, and 2 tbsp aged soy sauce (noduyu) for color.
Add sliced ginger, roughly chopped green onion, chopped red chili peppers for spiciness, and star anise, the key spice for Dongpa-yuk.
Add 100ml mirin and 2 tbsp sugar. Bring to a boil, then reduce heat, cover, and simmer for at least 2 hours until the meat is tender and the sauce is reduced.
For the bok choy, first blanch the stems in boiling water, then add the leaves and blanch briefly. Drain without rinsing in cold water and arrange around the edge of a plate.
Place the tender braised pork belly in the center. Generously pour the remaining rich sauce over both the bok choy and the meat. Serve.

Cut whole pork belly into large chunks and boil in water for 40 minutes.
Sear the skin side of the meat in a pan until golden, then slice into thick pieces.
Place the meat in a pot with soy sauce, oyster sauce, aged soy sauce, mirin, and sugar.
Add green onion, ginger, red chili peppers, and star anise. Simmer for at least 2 hours until very tender.
Serve with blanched bok choy and pour the sauce over everything.

Cooking tips 💡

When searing the pork skin in oil, be careful as oil may splatter. Always cover the pan with a lid.
The star anise is essential for authentic Dongpa-yuk flavor; without it, the dish will taste like ordinary braised pork, so be sure to add it.
Allow enough time for simmering to achieve the melt-in-your-mouth texture.

Shop ingredients on Coupang(Ad)

Pork belly Bok choy Green onion Ginger Star anise Red chili pepper Dark soy sauce Oyster sauce Aged soy sauce (noduyu)Mirin Sugar

YouTube

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