Dongpo Pork
Red-braised pork attributed to Su Dongpo, with thin skin, tender meat, a glossy red color, and a rich, full-flavored sauce.
Ingredients
Pork belly ribs (scrubbed clean, cut into 10 square pieces)
1500 g
Scallions (50 g tied into knots)
100 g
Shaoxing wine
250 g
Sugar
100 g
Soy sauce
150 g
Ginger (smashed)
50 g
Instructions
1
Initial Preparation
Scrub the pork belly ribs clean, cut into 10 square pieces, place in a pot of boiling water and blanch for 5 minutes, then remove and rinse.
2
Clay Pot Braising
Take a large clay pot and line the bottom with a bamboo grate. First spread the scallions, add the ginger, then arrange the pork pieces skin-side down neatly on top. Add the sugar, soy sauce, and Shaoxing wine, then add the scallion knots. Cover the pot, seal the edges with peach blossom paper, and place over high heat. Once it comes to a boil, seal the lid and simmer over low heat until tender, then remove the pot from the heat and skim off the floating oil.
3
Steaming
Place the pork skin-side up into special small clay pots, cover, place in a steamer, and steam over high heat for 30 minutes until the meat is thoroughly tender.
