Dongpo Pork is a classic Chinese dish that originated from the creativity of the Song Dynasty poet Su Dongpo. Although the preparation process requires some time, mastering the techniques will allow you to create a dish that is rich in flavor, aroma, and appearance. Below is a detailed method for making Dongpo Pork.

Ingredients

• Pork Belly: About 500 grams, skin-on

• Ginger: A few slices

• Scallions: 5-6 stalks

• Star Anise: 2 pieces

• Rock Sugar: To taste

• Cooking Wine: 2 tablespoons

• Soy Sauce: 1 tablespoon

• Dark Soy Sauce: 1 tablespoon

• Water: As needed

Step by step

(1)Prepare the Pork Belly:

Wash 500g pancetta and put it in a pot of cold water, add 2 tablespoons of cooking wine, cook for 4 to 5 minutes, then remove from the pot.

Cut it into approximately 6 cm square pieces for better flavor absorption.

(2)Add the panko cubes to the pan and fry over medium-low heat to remove excess fat, browning all four sides of the meat except the skin and bottom, clip out and set aside.

(3)Tie the browned paneer cubes into a cross with cotton thread.

*Tying the cotton thread is to prevent the meat from falling apart during the braising process.

(4)Put 90g of rock sugar and 80g of water in a pot, simmer over medium-low heat to make brown rock sugar juice, and then add 50g of boiling water to dilute and set aside.

*When adding boiling water, add it slowly in small amounts to prevent being scalded by the steam generated.

(5)Spread a layer of small onion slices and ginger slices on the bottom of a cast iron pot, place the pork cubes skin-side down in the pot, add 4 tablespoons of soy sauce, 2 tablespoons of dark soy sauce, 4 tablespoons of icing sugar water and 100ml of Hua Diao wine, and pour in the lukewarm water that doesn't cover the meat cubes.

(6)Cover and simmer on medium-high heat for 30 minutes, turn the meat to turn the meat skin side up, turn the heat down and continue to simmer for about 45 minutes until chopsticks can be easily inserted into the meat, turn on the heat to reduce the juice, turn off the heat and finish.

*Because the power of the pots and stoves used are different, the stewing time is only a reference to the state of the meat shall prevail!

(7)Thicken the Sauce:

Strain the broth from the braised pork and pour it into a pot. Heat over low heat, adding a suitable amount of cornstarch and stirring until thickened.

Finally, drizzle the thickened sauce evenly over the steamed Dongpo Pork.

Tips

Choosing fresh pork belly is key; meat with a good balance of fat and lean will absorb flavors better.

The braising time can be adjusted according to personal preference; extend it for a softer texture if desired.

Dongpo Pork is typically served with steamed rice, enhancing its deliciousness.

By following these steps, you can easily prepare delicious Dongpo Pork at home and enjoy this classic traditional dish!