Braised Dongpo Pork ,a traditional Chinese dish that originated from the Song Dynasty, is named after the famous Chinese poet and scholar Su Dongpo, who is said to have created the recipe. Over the centuries, this Braised Pork Belly Dong Po Rou dish has become very popular, and once you taste it, you'll know why.
an image about Braised Dongpo Pork
The dish is made by braising pork belly in a mixture of soy sauce, rice wine, sugar, and spices for several hours until the meat is tender and flavorful. The dish is typically served with steamed buns or rice and garnished with scallions.The followings are the detailed process.
Ingredients:
• 1.5 kg pork belly
• 1 cup Shaoxing wine
• 1 cup soy sauce
• 1 cup rock sugar
• 6 slices ginger
• 6 cloves garlic
• 2 green onions, cut into 2-inch pieces
• 2 cups water
• 1 tsp five-spice powder
• 1 tsp Sichuan peppercorns
• 2 tbsp vegetable oil
Instructions:
- Cut the pork belly into 2-inch cubes and blanch in boiling water for 5 minutes. Drain and set aside.
- In a wok or large pot, heat the vegetable oil over medium heat. Add the ginger, garlic, and green onions and stir-fry for 1-2 minutes until fragrant.
- Add the pork belly and stir-fry for 5-7 minutes until browned on all sides.
- Add the Shaoxing wine, soy sauce, rock sugar, five-spice powder, and Sichuan peppercorns. Stir to combine.
- Add enough water to cover the pork belly and bring to a boil. Reduce heat to low and simmer for 2-3 hours until the pork is tender and the sauce has thickened.
- Serve the Braised Dongpo Pork hot with steamed rice and garnish with chopped green onions. Enjoy!
the process of making Braised Dongpo Pork
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delicious Braised Dongpo Pork
Enjoy this Braised Pork Belly Dong Po Rou. It’s truly an iconic dish in China!