Dongpo Rou

Dongpo Rou is a famous Chinese dish with roots that trace back to the Song Dynasty. The dish, known for its melt-in-the-mouth texture and rich flavors, is associated with the poet Su Dongpo, who was also a government official and started this culinary tradition. Its creation is said to have been somewhat of an accident, when Dongpo left the simmering pork to read and accidentally produced stunningly tender meat that was embraced by the people.

Ingredients

• Pork Belly - High-quality, richly marbled pork belly is essential for achieving the succulent texture of Dongpo Rou.
• Soy Sauce - Adds depth of flavor and the characteristic dark color to the dish.
• Dark Soy Sauce - Enhances the color of the pork and adds a subtle sweetness.
• Shaoxing Wine - This Chinese cooking wine balances the richness of the pork with its distinctive aroma and sweetness.
• Rock Sugar - Adds a gentle sweetness, breaking down during cooking to create a glossy coat over the pork.
• Ginger - Provides a spicy, warming undertone that complements the sweetness of the dish.
• Scallions - Used both in cooking and as a garnish to add freshness.

Preparation

Preparing the Pork Belly

Start with a piece of pork belly weighing about one kilogram. Make sure the skin is clean and smooth. Bring a pot of water to a boil and blanch the pork belly for 5 minutes to remove any impurities, then rinse thoroughly under cold water.

Marination

Cut the pork belly into large 5cm cubes, ensuring that each piece has a layer of skin, fat, and meat. In a bowl, mix 1 tablespoon of soy sauce, 2 tablespoons of Shaoxing wine, and let the pork belly marinate for at least half an hour, this can be timed using a cooking timer.

Cooking Process

Initial Searing

Heat a pan over medium-high heat and sear the pork belly on all sides until browned. This step locks in the juices and adds flavor.

Braising

Place the seared pork belly in a large pot. Add 3 tablespoons of dark soy sauce, the remaining soy sauce, and enough water to just cover the meat. Add 2 pieces of smashed ginger and a handful of scallions, then introduce a piece of rock sugar into the mix. Bring the pot to a boil.

Slow Cooking

Once boiling, reduce the heat to low and cover the pot, allowing it to slowly simmer for about two hours, this too can be managed using a cooking timer. Periodically check and ensure the pork belly remains submerged.

Finishing Touches

When the meat is tender and the sauce has thickened, it is time for serving. Adjust the seasoning with salt or sugar if necessary.

How to Enjoy Dongpo Rou

Dongpo Rou is best enjoyed with a simple side of blanched vegetables and steamed rice, which perfectly balance its rich flavors. Serve the pork belly pieces in bowls with a drizzle of the remaining sauce from the pot, and top with fresh scallions for a pop of color and a burst of freshness. Pair with a light Chinese tea to cleanse the palate between bites.

This dish not only represents an incredible melding of flavors and textures but also brings a piece of Chinese history to your table.