Dongpo Pork

東坡肉

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Serves 3

  • Active Prep Time: 30 mins
  • Cooking Time: 2 hours, 30 mins
  • Total Time: 3 hours

The Hangzhou dish is named after the Song Dynasty gastronome, poet, and statesman, Su Dongpo. Though no evidence exists, it is purported that Su had decided to stew pork but when a friend arrived to challenge him to a game of chess, he forgot about the pork which slowly braised into a thick, rich, fragrant stew.

Ingredients

  • 2lbPork belly
    (Skin intact but bone removed)
  • 1.5cupShaoxing wine
  • .5cupLight soy sauce
  • 2Star anise
    (pieces)
  • 3tbspDark Soy Sauce
  • 1Scallion
    (Bunch)
  • 1Ginger
    (Medium sized knob)
  • 3ozRock sugar; or, Brown Sugar

Directions

  1. If the pork belly includes a section of bone, remove it but keep the skin intact. Cut the belly into squares of about 2″x2″.
  2. Blanch the pork belly in boiling water for 3-4 minutes, then remove from the water.
  3. Line a pot with thin slabs of ginger then with scallions sliced into 2-3″ sections, making sure the bottom of the pot is covered.
  4. Place the pork belly skin side down onto the scallions and add in 1.5 cups of Shaoxing wine and .5 cups of light soy sauce. Add in 2  stars of star anise, roughly broken and 3 oz of rock sugar, adding more or less depending on your preference.
  5. Cover and on medium-high until boiling and then turn down heat to a simmer for one hour.
  6. After an hour, turn the belly so that the skin faces up. Add in 3 tbsp of dark soy sauce and re-cover, allowing the belly to simmer for an additional hour and a half.
  7. When belly is tender, serve.

Recipe Info

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