Dong Gua Hong Shao Rou

Nutrition · per serving

Steps

1. 1

   Rinse the dried shrimp briefly, then soak them in 100 ml warm water for 10 minutes while you prepare the other ingredients. Peel and seed the winter melon, cut it into large chunks, slice the ginger, and separate the spring onion whites from the greens. Keeping the melon pieces fairly large helps them hold their shape during braising.

   20 g dried shrimp500 g winter melon, peeled, seeded, cut into 4 cm chunks15 g fresh ginger, sliced3 spring onions, cut into 4 cm lengths, whites and greens separated
2. 2

   Heat a heavy pot or wok over medium heat. Add the neutral oil, then add the pork belly in a single layer. Sear for 5-6 minutes, turning occasionally, until lightly golden and some fat has rendered. Pour off excess fat if the pot looks very oily, but leave about 1 tablespoon behind for flavor.

   10 ml neutral oil300 g pork belly, skin-on if possible, cut into 3 cm cubes
3. 3

   Add the ginger and the spring onion whites to the pork and stir-fry for 30 seconds until fragrant. Add the soaked dried shrimp and stir for another 30 seconds to release their savory aroma without scorching them.

   15 g fresh ginger, sliced3 spring onions, cut into 4 cm lengths, whites and greens separated20 g dried shrimp
4. 4

   Add the Shaoxing wine around the edge of the pot, then stir in the light soy sauce, dark soy sauce, oyster sauce, rock sugar, and white pepper. Toss the pork well so every piece is coated and starts to take on a glossy reddish-brown color.

   15 ml Shaoxing wine20 ml light soy sauce5 ml dark soy sauce15 ml oyster sauce10 g rock sugar or regular sugar1 g white pepper
5. 5

   Add the winter melon and stir gently for 1 minute to coat it in the sauce. Pour in the 350 ml water and also add the dried-shrimp soaking liquid, leaving behind any grit in the bowl. Bring to a boil, then lower to a gentle simmer and cover.

   500 g winter melon, peeled, seeded, cut into 4 cm chunks350 ml water
6. 6

   Simmer for 18-20 minutes, stirring once or twice gently, until the pork is tender enough to pierce easily and the winter melon turns translucent at the edges but is not falling apart. Uncover for the last 3-4 minutes if the sauce looks too thin; it should lightly coat the ingredients rather than be soupy.

7. 7

   Taste and add the salt only if needed, since the dried shrimp, soy sauce, and oyster sauce are already salty. Scatter over the spring onion greens, turn off the heat, and let the stew stand for 2 minutes before serving so the sauce settles and the flavors round out.

   1 g salt3 spring onions, cut into 4 cm lengths, whites and greens separated

Origin & History

Braised pork with preserved or dried seafood is a familiar home-style combination in several Chinese regional kitchens, especially in southern China where winter melon is widely used in soups and braises. Winter melon is valued for its delicate texture and its ability to absorb rich savory flavors, making it a natural partner for pork belly and dried shrimp.