Comments on: Braised Pork Belly (Dong Po Rou/东坡肉) http://rasamalaysia.com/braised-pork-belly-dong-po-rou/ Easy Asian Recipes Sun, 26 May 2013 02:12:44 +0000 hourly 1 http://wordpress.org/?v=3.4.2 By: Why Don't You Have The Other White Meat For Dinner? « mindsome http://rasamalaysia.com/braised-pork-belly-dong-po-rou/comment-page-1/#comment-94397 Why Don't You Have The Other White Meat For Dinner? « mindsome Thu, 13 Dec 2012 21:52:34 +0000 http://rasamalaysia.com/?p=13211#comment-94397 [...] Rasa Malaysia’s Dong Po Pork [...] [...] Rasa Malaysia’s Dong Po Pork [...]

]]> By: rachel http://rasamalaysia.com/braised-pork-belly-dong-po-rou/comment-page-1/#comment-94076 rachel Fri, 23 Nov 2012 14:42:50 +0000 http://rasamalaysia.com/?p=13211#comment-94076 well i cooked it for 2 hours both times, only slightly brown looking, left it for at least another hour, every so slightly more brown, not what i would even call medium brown, at this point the meat is so soft that it falls apart really easily in my mouth but just is not what i would call dong po rou, or any of the sort of chinese braised pork well i cooked it for 2 hours both times, only slightly brown looking, left it for at least another hour, every so slightly more brown, not what i would even call medium brown, at this point the meat is so soft that it falls apart really easily in my mouth but just is not what i would call dong po rou, or any of the sort of chinese braised pork

]]> By: Rasa Malaysia http://rasamalaysia.com/braised-pork-belly-dong-po-rou/comment-page-1/#comment-93904 Rasa Malaysia Wed, 14 Nov 2012 17:29:48 +0000 http://rasamalaysia.com/?p=13211#comment-93904 I am not sure, it sounds like you didn't cook it enough? I am not sure, it sounds like you didn’t cook it enough?

]]> By: rachel http://rasamalaysia.com/braised-pork-belly-dong-po-rou/comment-page-1/#comment-93901 rachel Wed, 14 Nov 2012 15:47:21 +0000 http://rasamalaysia.com/?p=13211#comment-93901 argh tried it again and still cant get that caramelly look, and this time the pork even had a weird taste to it, like the pork version of 'gamey' if you get what i mean, kind of like the smell that comes up when boiling off the dirt or whatever that is at the start of the process, except this time for some reason it was still in the pork even after letting it boil for 15 minutes or slightly more, it was just the other half of the same slab i used before, left in the regular fridge, shouldnt have spoilt or anything, any idea what im doing wrong? argh tried it again and still cant get that caramelly look, and this time the pork even had a weird taste to it, like the pork version of ‘gamey’ if you get what i mean, kind of like the smell that comes up when boiling off the dirt or whatever that is at the start of the process, except this time for some reason it was still in the pork even after letting it boil for 15 minutes or slightly more, it was just the other half of the same slab i used before, left in the regular fridge, shouldnt have spoilt or anything, any idea what im doing wrong?

]]> By: rachel http://rasamalaysia.com/braised-pork-belly-dong-po-rou/comment-page-1/#comment-93879 rachel Tue, 13 Nov 2012 04:07:47 +0000 http://rasamalaysia.com/?p=13211#comment-93879 Hi thanks for the awesome recipe really been looking forward to it since moving away from singapore, it was really easy to follow but after two hours of simmering I was nowhere near the caramel looking brown in the photo? It's the color I'm familiar with from back home so I know what Iv made is way too white, but the braising sauce tastes really good and the meat really soft too but somehow doesn't seem to have absorbed the flavours(which the dark colour would have been an indicator that it has I mean and which I didn't get). I don't know if iv somehow missed a step by misunderstanding your recipe? Like after drying the pork after its been boiled is it supposed to be fried a little with the garlic and scallions before adding water? Although I don't see what diff that would make Hi thanks for the awesome recipe really been looking forward to it since moving away from singapore, it was really easy to follow but after two hours of simmering I was nowhere near the caramel looking brown in the photo? It’s the color I’m familiar with from back home so I know what Iv made is way too white, but the braising sauce tastes really good and the meat really soft too but somehow doesn’t seem to have absorbed the flavours(which the dark colour would have been an indicator that it has I mean and which I didn’t get). I don’t know if iv somehow missed a step by misunderstanding your recipe? Like after drying the pork after its been boiled is it supposed to be fried a little with the garlic and scallions before adding water? Although I don’t see what diff that would make

]]> By: Rasa Malaysia http://rasamalaysia.com/braised-pork-belly-dong-po-rou/comment-page-1/#comment-91957 Rasa Malaysia Tue, 11 Sep 2012 06:18:28 +0000 http://rasamalaysia.com/?p=13211#comment-91957 I used low sodium soy sauce which is very light. I updated the recipe to 1 cup low sodium soy sauce or 1/2 cup regular soy sauce. Also did your water level reduced a lot? If so, add some water to it. Are you using an American measuring cup? I used low sodium soy sauce which is very light. I updated the recipe to 1 cup low sodium soy sauce or 1/2 cup regular soy sauce. Also did your water level reduced a lot? If so, add some water to it.

Are you using an American measuring cup?

]]> By: celineccl http://rasamalaysia.com/braised-pork-belly-dong-po-rou/comment-page-1/#comment-91956 celineccl Tue, 11 Sep 2012 06:09:18 +0000 http://rasamalaysia.com/?p=13211#comment-91956 Hey Bee, I just had a go at this recipe, but found it overly overly salty even after adding a whole lot of sugar. Could there be a mistake in the amount of soy sauce used? Hey Bee, I just had a go at this recipe, but found it overly overly salty even after adding a whole lot of sugar. Could there be a mistake in the amount of soy sauce used?

]]> By: Why Don’t You Have The Other White Meat For Dinner? « Oh Snap! Let's Eat! http://rasamalaysia.com/braised-pork-belly-dong-po-rou/comment-page-1/#comment-90686 Why Don’t You Have The Other White Meat For Dinner? « Oh Snap! Let's Eat! Mon, 20 Aug 2012 14:17:20 +0000 http://rasamalaysia.com/?p=13211#comment-90686 [...] Rasa Malaysia’s Dong Po Pork Share this:MoreLike this:LikeBe the first to like this. [...] [...] Rasa Malaysia’s Dong Po Pork Share this:MoreLike this:LikeBe the first to like this. [...]

]]> By: Braised Pork Belly | Snippets of Suri http://rasamalaysia.com/braised-pork-belly-dong-po-rou/comment-page-1/#comment-90437 Braised Pork Belly | Snippets of Suri Tue, 14 Aug 2012 14:05:03 +0000 http://rasamalaysia.com/?p=13211#comment-90437 [...] can check out the original recipe here but below is my version of [...] [...] can check out the original recipe here but below is my version of [...]

]]> By: Rasa Malaysia http://rasamalaysia.com/braised-pork-belly-dong-po-rou/comment-page-1/#comment-85981 Rasa Malaysia Fri, 15 Jun 2012 16:44:36 +0000 http://rasamalaysia.com/?p=13211#comment-85981 If you read the comments, a few people had tried with successful results. If you simmer with the lit uncovered, all the water will evaporate/reduce mostly that's why your sauce might be too salty. If you simmer with it covered, it keeps most of the water/moisture. Add more water if it's too salty. If you read the comments, a few people had tried with successful results. If you simmer with the lit uncovered, all the water will evaporate/reduce mostly that’s why your sauce might be too salty. If you simmer with it covered, it keeps most of the water/moisture. Add more water if it’s too salty.

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