Probably a few months too late but this recipe is inspired by Culinary Class Wars on Netflix. I wanted to create a fusion recipe that takes classic Dongpo Pork and transforms it into something new! The braising liquid was too good to waste, so I turned it into a rich, umami-packed risotto. The result? A silky, melt-in-your-mouth pork dish paired with creamy, flavorful rice—the best of East and West in one bite!
If you love slow-cooked pork, gourmet risotto, fusion dishes, or need a Valentine’s Day dinner recipe you NEED to try this!
📌 Full Recipe & Cooking Tips Below!
Ingredients
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Donpo Pork:
– Pork Belly (Add more braising liquid ingredients if you want to cook in bulk)
– White wine (100g)
– Chicken broth (100g)
– Soy sauce (69g)
– Dark soy sauce (20g)
– Bay leafs (2 leaves)
– Cinnamon Stick (1 stick)
– Smashed garlic (2 cloves)
– Brown sugar (Depends on how sweet you want it)
– Black pepper (you do you)
Risotto: (Amounts are up to you for the risotto)
– Olive Oil
– Shallot
– Garlic
– Arborio rice
– White wine
– Chicken broth
– Dongpo Pork Braising liquid
– Salt
– Lemon juice
– Bok Choy
Directions
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1. Clean and blanch the bok choy for 1 minute and immediately throw in an ice bath
2. Cut the bok choy, shallot, and garlic however you want
3. Cut the pork belly into 2-3 inch pieces
4. Combine all the braising liquid ingredients, taste, and adjust depending on your preference. It will taste better after braising but it should still taste good before.
5. Once you’re happy with the taste of your braising liquid, add the pork belly, and bring your liquid to a boil
6. When it starts boiling, adjust the heat so that the liquid simmers
7. Simmer for 60-90 minutes. (You can leave it but check around the halfway mark just to make sure all the braising liquid didn’t evaporate. FYI I started cooking the risotto at 60 minutes)
8. Now we start the risotto, add oil to a pan a medium heat
9. Add your shallots and garlic. Once the shallots are translucent, add the arborio rice
10. When you hear the rice crackling, add white wine
11. Once most of it is cooked out, add the chicken broth (Hint: Keep your chicken broth warm on the side)
12. Mix occasionally to ensure your risotto doesn’t burn and add more chicken broth once you can see the bottom of the pan after mixing (Repeat until the rice is cooked)
13. Once the rice is almost ready, add the braising liquid and mix (Warning: if you try to emulsify like Napoli Matfia, be ready to clean up the mess)
14. Add salt and lemon juice to taste
15. Turn off the heat and add the blanched bok choy to the risotto
16. Top the risotto with your dongpo pork belly and enjoy!
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