Dong Gua Hong Shao Rou
This classic braise combines silky winter melon with tender pork belly in a glossy, savory sauce scented with ginger, soy, and oyster sauce. The dried shrimp add deep umami, while the melon turns soft and juicy, balancing the richness of the pork beautifully.
Ingredients
Braised pork and melon
- 300 gpork belly, skin-on if possible, cut into 3 cm cubes
- 500 gwinter melon, peeled, seeded, cut into 4 cm chunks
- 20 gdried shrimp
- 15 gfresh ginger, sliced
- 3spring onions, cut into 4 cm lengths, whites and greens separated
- 10 mlneutral oil
- 20 mllight soy sauce
- 5 mldark soy sauce
- 15 mloyster sauce
- 15 mlShaoxing wine
- 10 grock sugar or regular sugar
- 350 mlwater
- 1 gwhite pepper
- 1 gsalt
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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.
Nutrition per serving
Notes
- •Serve with plain steamed rice to soak up the savory braising juices.
- •If your pork belly is especially fatty, blanch it for 2 minutes before searing for a cleaner-tasting stew, though this adds a little extra time.
- •Winter melon cooks quickly; avoid cutting it too small or stirring too vigorously, or it may break down.
- •A clay pot or heavy saucepan gives the steadiest gentle simmer for beginner-friendly results.
Background
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.
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