Dongpo Pork

Name: Dongpo Pork
Prep time: 20 min
Cook time: 3 h 5 min
Total time: 3 h 25 min
Cuisine: Chinese
Ingredients: 1500 g Pork belly ribs (scrubbed clean, cut into 10 square pieces, each about 75g); 100 g Granulated sugar; 150 g Soy sauce; 50 g Shaoxing wine; 50 g Scallions (some laid at the bottom, some tied into knots); 50 g Ginger (sliced)

A traditional famous dish from Hangzhou, Zhejiang, made with pork belly slow red-braised over low heat then steamed until tender and soft, with a bright, glossy red appearance.

3h 25m

Easy

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Ingredients

Pork belly ribs (scrubbed clean, cut into 10 square pieces, each about 75g) 1500 g

Granulated sugar 100 g

Soy sauce 150 g

Shaoxing wine 50 g

Scallions (some laid at the bottom, some tied into knots) 50 g

Ginger (sliced) 50 g

Instructions

Initial Preparation

Scrub the pork belly ribs clean, cut into 10 square pieces (each about 75g), blanch in boiling water for 5 minutes, then remove and rinse.

Arranging in the Clay Pot

Take a large clay pot, line the bottom with a bamboo rack, first spread scallions, add the ginger slices, then place the pork pieces skin-side down in a neat layer on top. Add sugar, soy sauce, and Shaoxing wine, finally add the scallion knots, and cover the pot.

Slow Braising

Place over high heat; once boiling, reduce to low heat and braise for about 2 hours until about 80% cooked, then turn the pork skin-side up and continue braising until tender.

Steaming Until Tender

Remove the clay pot from the stove, skim off the surface fat, transfer the pork pieces skin-side up into a small clay jar, cover, and steam over high heat for 30 minutes until the meat is thoroughly tender.