Dongpo Pork
This traditional dish is made with Jinhua pork belly, which is boiled, cut into pieces, and braised with seasonings under a covered lid. It has a rich red color and a meltingly tender texture while retaining its shape.
Ingredients
pork belly ribs
750 g
white sugar
60 g
scallions
50 g
ginger
50 g
Shaoxing cooking wine
150 g
soy sauce (the source mistakenly calls this "provincial oil")
100 g
Instructions
1
Step 1
Scrape any remaining hairs from the pork skin, briefly boil it in a pot of boiling water, then remove and rinse it. Cut the pork into 12 rectangular pieces.
2
Step 2
Place a bamboo trivet in the bottom of a large clay pot. Layer over the scallion and ginger chunks, then arrange the pork neatly on top with the skin facing down.
3
Step 3
Add the white sugar, soy sauce, Shaoxing cooking wine, and another bundle of scallions. Cover the pot tightly.
4
Step 4
Seal the gaps around the lid with traditional sealing paper. Bring the pot to a boil over high heat, then reduce to low heat and simmer for about 2 hours until the pork is about eight-tenths tender. Uncover the pot and turn over the pieces.
