Dongpo Pork
A traditional dish featuring pork belly slowly simmered to a rich, glossy red, with tender meat and smooth skin.
Ingredients
pork belly (freeze in the refrigerator, then remove, cut into neat squares, tie with dried-gourd strips or cotton string, and set aside)
to taste
rock sugar
200 g
Shaoxing wine
1/2 bowl
oyster sauce
3 tbsp
rice wine
1/2 bowl
soy paste
2 tbsp
MSG
1 tbsp
water
2 large bowls
Instructions
1
Prepare the pork belly
Place the pork belly in the refrigerator to freeze. Remove it, cut it into neat squares, tie each piece with dried-gourd strips or cotton string, and set aside (Figure 1).
2
Make the braising liquid and braise the pork
Combine the braising spices and Ingredient A in a pot and simmer gently over low heat until the flavors develop (Figure 2). Transfer the braising liquid and raw pork belly to a ceramic vessel (Figure 3), then simmer slowly until the meat is fully cooked and tender. Serve.
