Dongpo Pork is a time-honored Chinese delicacy renowned for its melt-in-your-mouth tenderness and deep, savory flavor. This iconic dish, originating from the Song Dynasty and named after the famous poet and gastronome Su Dongpo, exemplifies the art of Chinese braising. The pork belly is slowly cooked in a meticulously prepared brown sauce, allowing the layers of fat and meat to meld into a succulent, fragrant masterpiece. Over hours of gentle simmering with aromatic ginger, green onions, Shaoxing wine, soy sauce, and rock sugar, the pork absorbs complex layers of sweetness, saltiness, and umami. The result is a rich, glossy dish where the meat is incredibly tender, the fat luxuriously silky, and the sauce imbued with a harmonious blend of flavors. This dish not only highlights the mastery of traditional Chinese cooking techniques but also offers a comforting and indulgent experience that pairs beautifully with steamed rice or noodles.
Ingredients:
- 1.5 kg (3.3 lbs) of pork belly (with good fat-to-meat ratio)
- 4-5 slices of ginger, thinly sliced
- 3-4 stalks of green onions, tied into knots or cut into long segments
- 100g (3.5 oz) of white sugar (or rock sugar)
- 250g (8.8 oz) of Shaoxing rice wine (or any Chinese rice wine)
- 150ml (5 fl oz) of soy sauce (dark soy sauce preferred for color)
- Water for boiling and braising
Instructions:
- Preparing the Pork:
- Scrub and wash the pork belly clean.
- Cut it into square or rectangular blocks, around 4-5 cm thick.
- Bring a large pot of water to a boil. Add the pork blocks and boil for 5 minutes to remove impurities.
- Remove the pork from the pot and rinse with cold water. Pat it dry with paper towels.
- Preparing the Braising Pot:
- Take a large casserole or heavy-bottomed pot.
- Line the bottom with a bamboo steamer mat or some slices of ginger to prevent sticking.
- Lay the green onions and ginger slices evenly on the bottom.
- Arranging the Pork:
- Place the pork blocks skin-side down in the pot in a single layer.
- Sprinkle the white sugar evenly over the pork.
- Pour in the Shaoxing rice wine and soy sauce. The liquid should cover about half to two-thirds of the pork.
- Braising the Pork:
- Cover the pot with a lid. Use a piece of paper (like peach blossom paper) to seal the edges of the pot to prevent steam from escaping.
- Place the pot on high heat and bring it to a boil.
- Once boiling, reduce the heat to low and let it simmer for about 2-3 hours, or until the pork is extremely tender.
- During braising, skim off any foam that rises to the surface.
- Finishing the Dish:
- Carefully remove the pork blocks from the pot with a spatula or spoon. Place them skin-side up in a small clay pot or heat-proof dish.
- Pour some of the braising liquid over the pork to keep it moist.
- Cover the dish and place it in a steamer. Steam for another 20-30 minutes to ensure the pork is fully cooked and the flavors are well-blended.
- Serving:
- Serve the Dongpo Pork hot, accompanied by steamed rice or noodles.
- Garnish with chopped green onions or sesame seeds if desired.
Tips:
- It's important to select pork belly with a good fat-to-meat ratio to ensure a juicy and tender dish.
- Marinating the pork in the braising liquid for a while before cooking can help to infuse more flavors into the meat.
- Using a clay pot or heavy-bottomed pan for braising helps to retain heat and distribute it evenly, resulting in more tender and flavorful pork.
Enjoy your homemade Dongpo Pork!
