Dongpo Pork

Name: Dongpo Pork
Ingredients: 750g Pork (washed, blanched, fried); to taste Chicken bones (used as base layer, blanched); 15g Ginger (smashed, wrapped in cheesecloth); 20g Scallion (tied in knots, wrapped in cheesecloth); 2g Sichuan peppercorns (wrapped in cheesecloth); 15g Cooking wine; 3g Salt; 20g Caramel color (part used to coat the pork, part used for braising); 250g Vegetable oil (for frying the pork); 750g Fresh broth

Dongpo Pork (Sichuan style): glossy red in color, tender and aromatic, savory with a hint of sweetness, rich yet not greasy.

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Ingredients

Pork (washed, blanched, fried) 750g

Chicken bones (used as base layer, blanched) to taste

Ginger (smashed, wrapped in cheesecloth) 15g

Scallion (tied in knots, wrapped in cheesecloth) 20g

Sichuan peppercorns (wrapped in cheesecloth) 2g

Cooking wine 15g

Salt 3g

Caramel color (part used to coat the pork, part used for braising) 20g

Vegetable oil (for frying the pork) 250g

Fresh broth 750g

Instructions

Preparation

Wash the pork. Blanch it together with the chicken bones in boiling water to remove the blood, then remove and pat dry. Coat with the caramel color.

Deep-frying

Deep-fry in oil until the pork skin turns golden brown, then remove.

Jar braising

Wrap the ginger (smashed), scallions (tied in knots), and Sichuan peppercorns in cheesecloth. Place the chicken bones at the bottom of the jar, add the spice packet, pour in the fresh broth, place in the fried pork, then add the cooking wine, salt, and caramel color. Simmer over low heat until the meat is tender.