Dongpo Pork

Background and History

Dongpo Pork is a renowned traditional Chinese dish that dates back to the Song Dynasty, named after the famed poet and statesman Su Dongpo. Legend has it that Su Dongpo developed the cooking method during his banishment to Huangzhou. Today, it remains a popular delicacy, appreciated for its rich flavors and tender texture.

Ingredients

• Pork Belly - 1 kilogram
• Soy Sauce - 100ml
• Dark Soy Sauce - 30ml
• Shaoxing Wine - 100ml
• Rock Sugar - 50g
• Ginger - 20g, sliced
• Scallion - 3 stalks
• Water - as needed
• Star Anise - 2 pieces
• Cooking Oil - 2 tablespoons

Preparation

Step 1: Prepare the Pork Belly

Start by cleaning the pork belly under cold water to remove any impurities. Pat it dry with paper towels. Cut it into 5cm chunks, ensuring each piece has a layer of skin, fat, and meat.

Step 2: Blanch the Pork

In a large pot, bring enough water to boil to cover the pork pieces. Add the pork belly and blanch for about 5 minutes to remove excess fat and impurities. Drain the water and set the blanched pork aside.

Cooking Process

Step 3: Stir-Fry the Aromatics

Heat cooking oil in a large pan over medium heat. Add the ginger slices, scallions cut into 5cm lengths, and star anise. Stir-fry until fragrant, about 2-3 minutes.

Step 4: Braise the Pork

Add the blanched pork belly to the pan, and pour in the Shaoxing Wine, soy sauce, dark soy sauce, and about 500ml of water. Stir in the rock sugar until dissolved. Bring to a boil, then lower the heat to a simmer.

Cover the pot and let the pork braise for at least 2 hours, or until the meat is tender and the sauce has reduced to a rich glaze, checking occasionally to ensure there is enough liquid. Add more water as needed.

Cooking Tips

Control the Heat

Maintaining a low simmer is key to achieving the characteristic tenderness of Dongpo Pork. Too high a heat may cause the sauce to reduce too quickly, potentially burning the pork.

Patience is Essential

The long cooking time allows flavors to develop fully. To ensure the pork is incredibly tender, allow it to cook slowly and soak up the liquid without rushing the process.

Serving Suggestions

Once cooked, gently remove the pork belly pieces with a slotted spoon. Arrange them on a serving platter with generous amounts of the sauce poured over. Garnish with thinly sliced scallions.

Dongpo Pork pairs beautifully with steamed rice or freshly made buns. The neutral flavors complement the rich, savory glaze of the meat.

Enjoying the Dish

Dongpo Pork brings a balance of flavors and textures with its melt-in-your-mouth tenderness and the sweet-savory balance of its braising sauce. It’s a dish meant to be savored in small bites, ideally shared among friends and family, much like Su Dongpo would have enjoyed it during gatherings.

For the full experience, pair the dish with a cup of hot tea to cleanse the palate, allowing the complex flavors of the pork to come through with each bite.