Ingredients

  • Serves 4-6 people
  • 750 g piece of wintermelon

  • 1 thumb of ginger (sliced)

  • 3 spring onions (cut into 5cm segments)

  • 2 star anise

  • 3 tbsp light soy sauce

  • 100 ml shaoxing wine

  • 120 ml water

  • 2 tbsp brown sugar

  • ½ tsp dark soy sauce

  • 4 tbsp vegetable oil

  • 2 tbsp cornstarch (dissolved in ½ cup water)

  • salt (to taste)

  • chopped spring onions (to garnish)

Braised Dong Po Wintermelon
Recipe Courtesy of
Sarah Huang Benjamin

Braised Dong Po Wintermelon

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This is a plant-based take on the classic Chinese dish Dong Po Rou, replacing meat with wintermelon that looks surprisingly like the original pork belly! I love how the wintermelon absorbs the flavors of the sauce and becomes beautifully soft. Perfect for meat-eaters and vegetarians alike, this Braised Dong Po Wintermelon is a must-have at your Chinese New Year gathering.
  • Medium
  • 15 min
  • 80 min
  • 15 min
  • 4 steps
  • 14 Ingredients
  • Medium
  • 4 steps
  • 14 Ingredients
  • 15 min
  • 80 min
  • 15 min

Instructions

  1. Fry wintermelon

    • Using a vegetable peeler, peel the dark green skin off the wintermelon, leaving the slightly harder ‘pith’ part on. Cut the wintermelon into thick slices.
    • Heat up the vegetable oil over high heat in a large pan with a lid. Pat the wintermelon slices very dry, then fry the pith side in the oil, until golden brown. Set aside.
    Fry wintermelon


  2. Make dongpo sauce

    • Stir the light soy, water, Shaoxing wine, brown sugar, dark soy sauce and sesame oil together until combined to make the sauce.


  3. Make dongpo wintermelon

    • Pour off all but 1 tablespoon of oil, and saute the ginger, spring onion and star anise until fragrant.
    • Place the wintermelon slices in the pan, on top of the aromatics. Pour in the sauce, and bring to the boil. 
    • Turn the heat down to let the sauce simmer gently for 1 hour, turning the wintermelon every 20 minutes to ensure that all sides are cooked in the sauce.
    • When the wintermelon is tender, pick the slices out carefully and lay them in a serving bowl.
    • Taste the sauce and season with salt if necessary
    • Stir the cornstarch-water mixture into the gravy, and boil until thickened. Pour over the wintermelon.
    Make dongpo wintermelon


Plate and Serve!

Garnish with spring onion and serve!

Plate and Serve!

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    Ingredients
    • Serves 4-6 people
    • 750 g piece of wintermelon

    • 1 thumb of ginger (sliced)

    • 3 spring onions (cut into 5cm segments)

    • 2 star anise

    • 3 tbsp light soy sauce

    • 100 ml shaoxing wine

    • 120 ml water

    • 2 tbsp brown sugar

    • ½ tsp dark soy sauce

    • 4 tbsp vegetable oil

    • 2 tbsp cornstarch (dissolved in ½ cup water)

    • salt (to taste)

    • chopped spring onions (to garnish)

    Nutrition
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