Dongpo pork recipe

Dongpo Pork: A Culinary Masterpiece

Dongpo Pork, named after the beloved poet Su Dongpo, is a iconic Chinese braised dish renowned for its melt-in-your-mouth texture and rich, savory-sweet flavor. Here’s a concise guide to crafting this classic:

Ingredients: 500g pork belly (skin on, cut into 2-inch cubes), 1 cup soy sauce, ½ cup dark soy sauce, ¼ cup Shaoxing wine, ¼ cup sugar, 5 slices ginger, 3 scallions (tied), and water to cover.

Steps:

1. Prepare the Pork: Boil pork cubes in boiling water for 5 minutes to remove impurities. Drain and pat dry.

2. Sear for Flavor: Heat oil in a pot over medium heat. Sear pork until golden on all sides.

3. Braise: Add soy sauces, wine, sugar, ginger, and scallions. Pour in water until pork is submerged.

4. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, turning occasionally, until pork is tender and sauce thickens.

5. Rest & Serve: Let pork rest in the sauce for 30 minutes. Reheat gently before slicing into thick pieces, drizzling with the glossy sauce.

Key Tips: Use high-quality pork belly for optimal richness. Adjust sugar to preference, and ensure slow cooking to achieve the signature succulence. Serve steamed buns or rice to soak up the decadent sauce.

A true labor of love, Dongpo Pork rewards patience with a dish that’s both comforting and elegant.