"Black and White Chef" Manjjitnam's Legendary Dongpo Pork Recipe

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 Hello, food lovers!

If you watched the hit show "Black and White Chef," you probably remember the incredible "Dongpo Pork" that impressed everyone, including Chef Paik Jong-won. The chef behind it, Cho Kwang-hyo (also known as "Manjjitnam" or "Comic Book Guy"), has finally revealed his secret recipe for making this melt-in-your-mouth dish at home.

Unlike traditional methods that require deep-frying the meat (which can be dangerous and messy at home), this recipe simplifies the process while keeping all the deep, savory flavors. It’s perfect for a special dinner!

πŸ₯© Ingredients

[Main]

  • 600g - 1kg Pork Belly (Skin-on "Ogyeopsal" is recommended for better texture)

  • Bok Choy (for garnish)

  • Water (for blanching)

[Braising Sauce]

  • 1.2 Liters Water

  • 240ml Soy Sauce (Jin-ganjang)

  • 240ml Cheongju (Rice Wine) or Shaoxing Wine

  • 3 tbsp Sugar (Brown sugar or Rock sugar works best for color)

  • 1/2 tbsp Oyster Sauce (Optional)

[Aromatics & Spices]

  • 2-3 Green Onions (White and green parts)

  • 1 knob of Ginger (sliced)

  • 3 Star Anise

  • 1 Cinnamon Stick

  • 2 Bay Leaves

  • (Optional) Dried Red Chilies for a slight kick

🍳 Instructions

  1. Prep the Pork (The "Manjjitnam" Tip): Instead of deep-frying the whole slab of pork, use a kitchen torch to sear the skin side until it turns slightly black. This removes any hair and adds a nice texture. Scrape off the burnt parts with a knife and rinse. Cut the pork into large, square chunks (approx. 5cm x 5cm).

  2. Blanch: In a pot of boiling water, add the pork chunks, some green onion, and ginger slices. Boil for about 10 minutes to remove impurities and "gamey" smells. Drain and rinse the meat with cold water.

  3. Make the Braising Liquid: In a large pot (or wok), combine 1.2L water, 240ml soy sauce, 240ml rice wine, sugar, and oyster sauce.

  4. Add Aromatics: Add the star anise, cinnamon stick, bay leaves, ginger slices, and green onions to the pot.

  5. Simmer: Place the blanched pork into the liquid. Bring it to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours.

    • Tip: The meat should be fully submerged or turned occasionally so it cooks evenly and absorbs the sauce.

  6. Thicken the Sauce: Once the meat is tender (it should yield easily to a chopstick), remove the lid and increase the heat. Boil down the sauce until it becomes thick, glossy, and sticky, coating the meat beautifully.

  7. Serve: Blanch the bok choy in boiling water for 30 seconds. Arrange them on a plate and place the glistening Dongpo Pork on top. Pour the remaining thick sauce over the meat.

πŸ“– Source & Disclaimer

This recipe is an adaptation based on the 'Legendary Dongpo Pork' video by the YouTube channel "λ§Œμ·¨μš”(λ§Œμ°’λ‚¨)". All photos in this post are my own.

You can watch the original video here: https://youtu.be/4knvdaKfGiQ