Huangzhou Dongpo Pork
Braised by the traditional Huangzhou method, with a thick, glossy red sauce. The pork is tender yet holds its shape, with a savory, salty flavor and a hint of sweetness.
Ingredients
Pork belly with skin (cut into chunks)
600 g
Shaoxing wine
25 g
Rock sugar
25 g
Bamboo shoot slices
100 g
Scallion knots
75 g
Fine salt
1 g
Ginger slices
50 g
Soy sauce
40 g
Chopped scallions
5 g
White pepper powder
2.5 g
MSG
2 g
Instructions
1
Step 1
Place a pot over high heat, add water (enough to cover the meat), drop in the cut pork belly chunks and cook until half-done, then remove and drain.
2
Step 2
Arrange the blanched pork chunks at the bottom of a pot, top with the scallion knots, then add 1250 g of cold water along with the Shaoxing wine, rock sugar, soy sauce, ginger slices, bamboo shoot slices, and other ingredients, and cover with a lid. Bring to a boil over high heat first, then reduce to low heat and simmer for about 2 hours. Stir in the MSG, remove the pork, place it skin-side up in a special soup bowl, pour the original broth over it, sprinkle with chopped scallions and white pepper powder, and serve.
