Su Dong Po Pork

Introduction to Su Dong Po Pork

Su Dong Po Pork is a famous dish named after the renowned Chinese poet Su Shi, also known as Su Dong Po. Originating from the city of Hangzhou, this dish is celebrated for its succulent and flavorful pork belly that melts in the mouth. The dish reflects the poet's love for fine food and his culinary innovation during his time as a governor in the Song Dynasty.

The origins of Su Dong Po Pork are steeped in legend. It is said that Su Dong Po accidentally created this dish when his pork belly, left simmering on a low heat, was unexpectedly enhanced by the addition of local rice wine. The result was so delicious that it quickly spread in popularity, eventually becoming a culinary staple in Chinese cuisine.

Ingredients for Su Dong Po Pork

• Pork Belly - 1 kg
• Soy sauce - 100 ml
• Dark soy sauce - 50 ml
• Sugar - 100 g
• Ginger - 50 g, sliced
• Spring onions - 4, tied into knots
• Garlic - 3 cloves, crushed
• Shaoxing wine - 300 ml
• Water - 500 ml

Preparation Steps

1. Clean the pork belly thoroughly and blanch it in boiling water for 5 minutes to remove impurities. Drain and set aside.
2. Prepare the aromatics by slicing the ginger and crushing the garlic. Tie the spring onions into tight knots.

Cooking Process

Su Dong Po Pork is traditionally cooked slowly to achieve its characteristic melt-in-the-mouth tenderness. The dish is braised in a flavorful stock, allowing the pork to absorb the rich tastes.

1. In a heavy-bottomed pot, heat a little oil and add the ginger and garlic. Fry until aromatic.
2. Add the blanched pork belly to the pot and sear on each side to lock in the juices.
3. Pour in the soy sauce, dark soy sauce, and Shaoxing wine. Add the sugar and enough water to cover the pork.
4. Bring the mixture to a boil, then reduce the heat and cover the pot. Simmer for approximately 2 hours, or until the pork is tender and a glaze has formed.
5. Check the liquid levels intermittently by setting a timer, ensuring there's always some broth to prevent burning.
6. Once cooked, let the pork rest in the pot for at least 15 minutes. This allows the flavors to intensify.

Serving Suggestions

Su Dong Po Pork is best enjoyed with a bowl of steamed white rice or freshly cooked noodles. Its rich, savory sauce pairs perfectly with mild, starchy accompaniments, which help balance the flavors. Garnish with fresh coriander or sliced spring onions to add a burst of freshness to each serving.

This dish is often served during special occasions such as Chinese New Year, where its rich taste and tender texture are synonymous with prosperity and celebration. It's perfect for sharing with loved ones, as its communal nature brings people together over a lovingly prepared meal.