Teresa's Recipes
Dongpo Pork
Dongpo Pork is a luscious and indulgent dish from the heart of Chinese cuisine, named after the renowned Song Dynasty poet Su Dongpo. This dish showcases the culinary art of slow-cooking, where succulent pork belly is braised to perfection in a rich, aromatic sauce infused with the warmth of ginger, the sweetness of caramelized sugar, and the savory depth of soy sauces. The result is melt-in-your-mouth tender pork enveloped in a glossy sauce that is perfect served over steamed rice, making it a truly comforting meal steeped in history and flavor.
Ingredients
- 1.5 pounds, skin on Pork belly
- enough to cover the pork Water
- 2 pieces Star anise
- 1 thumb-sized piece, sliced Fresh ginger
- 2, cut into large pieces Scallions
- 1/4 cup Granulated sugar
- 1/2 cup Dark soy sauce
- 1/4 cup Light soy sauce
- 1/4 cup Shaoxing cooking wine
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Calories: 600
- Fat: 45g
- Carbs: 15g
- Protein: 35g
- Sodium: 1500mg
- Sugar: 10g
Instructions
- Begin by blanching the pork belly in boiling water for about 5 minutes to remove impurities. Remove, rinse under cold water, and set aside.
- In a large pot or Dutch oven, heat a small amount of water over medium heat and add the granulated sugar. Stir until the sugar melts and caramelizes to a deep amber color.
- Carefully add the blanched pork belly to the pot, turning it gently to coat the meat completely in the caramelized sugar.
- Pour in the Shaoxing cooking wine, followed by the light and dark soy sauces. Add the scallions, ginger slices, star anise, and enough water to cover the pork belly.
- Bring the pot to a vigorous boil, then reduce the heat to a low simmer. Cover with a lid and let it cook gently for about 3 hours, turning the pork occasionally to ensure even cooking.
- Check the liquid level periodically, adding more water if necessary to maintain coverage of the pork.
- The dish is ready when the pork is incredibly tender and the sauce has reduced to a thick, rich consistency. Taste and adjust seasoning if needed.
- Serve the Dongpo Pork hot, drizzled with the sauce, alongside steamed rice or fluffy bao buns.
Tips
- For a spicier version, add a few dried red chili peppers during the cooking process.
- If you prefer a thicker sauce, remove the pork once tender and let the sauce simmer uncovered until it thickens to your liking.