Dongpo pork, also known as Su-style pork, is a traditional Chinese dish named after the famous poet Su Dongpo (Su Shi), who lived during the Song Dynasty. This dish is renowned for its tender meat, rich flavor, and red, glossy appearance. In this article, we will guide you through the process of making Dongpo pork with a unique flavor, ensuring you can recreate this classic dish at home with delicious results.
Ingredients
Before you start cooking, make sure you have all the necessary ingredients. Here’s a list of what you’ll need:
Pork Belly: About 2 kilograms (4.4 pounds) of pork belly, preferably with a good layer of fat for added flavor and moisture.
Seasonings:
- 3-4 tablespoons of light soy sauce
- 2 tablespoons of dark soy sauce
- 2 tablespoons of Shaoxing wine or dry sherry
- 1 tablespoon of Chinese rice vinegar
- 2-3 tablespoons of brown sugar or rock sugar
- 1-2 teaspoons of five-spice powder
- 1 teaspoon of white peppercorns, crushed
- 2-3 slices of fresh ginger
- 2-3 green onions, tied into a knot
- 3-4 cloves of garlic, slightly crushed
- 2-3 star anise
- 1 cinnamon stick
- A piece of orange peel (optional), washed and dried
Aromatics:
- 3-4 slices of fresh ginger
- 3-4 green onions, cut into long segments
- 2-3 cloves of garlic, minced
- Water: Enough to cover the pork belly during cooking
Garnishes:
- Sliced green onions
- Chopped cilantro
- A drizzle of sesame oil
Equipment
Here’s what you’ll need in terms of equipment:
- A large, heavy-bottomed pot or Dutch oven
- A sharp knife and cutting board
- Tongs or a large spoon for handling the pork
- A ladle for serving
- A bowl for mixing the seasoning sauce
- Serving plates or bowls
Step-by-Step Instructions
Prepare the Pork Belly
Start by preparing the pork belly. Rinse it thoroughly under cold running water to remove any impurities. Pat it dry with paper towels.
Using a sharp knife, score the skin of the pork belly in a crisscross pattern, being careful not to cut into the meat. This will help the skin become crispier during cooking.
Prepare the Seasoning Sauce
In a bowl, mix together the light soy sauce, dark soy sauce, Shaoxing wine, rice vinegar, brown sugar, five-spice powder, and crushed white peppercorns. Stir until the sugar is fully dissolved.
Cook the Pork Belly
Place the pork belly in a large, heavy-bottomed pot or Dutch oven. Pour in enough water to cover the pork belly completely. Add the ginger slices, tied green onions, garlic cloves, star anise, cinnamon stick, and orange peel (if using). Bring the mixture to a boil over high heat.
Once boiling, skim off any foam or impurities that rise to the surface. Reduce the heat to low and let the pork belly simmer gently for about 30 minutes to 1 hour, skimming off any foam as needed. This helps to remove excess fat and impurities, ensuring a cleaner flavor for your Dongpo pork.
Add the Seasoning Sauce
After the initial simmering, carefully remove the pork belly from the pot using tongs or a large spoon. Set it aside on a plate.
Pour out most of the cooking liquid, leaving just enough to cover the bottom of the pot (about 1-2 inches). Return the pot to the stove and pour in the seasoning sauce, stirring to combine with the remaining cooking liquid.
Braise the Pork Belly
Place the pork belly back into the pot, skin side up. Bring the mixture to a simmer, then reduce the heat to the lowest setting possible. Cover the pot with a tight-fitting lid and let the pork belly braise slowly for about 2-3 hours, or until the meat is very tender and almost falling apart.
During the braising process, resist the urge to open the lid frequently, as this will release steam and reduce the flavor of the dish. However, if you notice the liquid is reducing too much, you can add a little more water, a tablespoon at a time, to keep the pork belly submerged.
Finish Cooking and Serve
After the pork belly has braised for the required time, check to see if the meat is tender. It should be very soft and easy to pierce with a fork. If not, continue braising for another 30 minutes to an hour.
Once the pork belly is tender, carefully remove it from the pot and place it on a plate. Let it cool slightly before slicing it into thick pieces.
Meanwhile, strain the braising liquid through a fine-mesh sieve into a clean pot or bowl, discarding the solids. Bring the braising liquid to a simmer over medium heat and reduce it slightly until it thickens to a syrupy consistency. This will be your sauce for serving.
To serve, arrange the sliced Dongpo pork on a serving plate or bowl. Pour a little of the reduced braising liquid over the top, garnish with sliced green onions, chopped cilantro, and a drizzle of sesame oil. Serve immediately with steamed rice or your favorite sides.
Tips for Making Unique Dongpo Pork
Marinating: For an extra layer of flavor, you can marinate the pork belly in the seasoning sauce overnight before cooking. This will allow the meat to absorb more of the flavors.
Scoring the Skin: Make sure to score the skin of the pork belly deeply but not through to the meat. This will help the skin to crisp up and form a beautiful, crackling texture.
Slow Cooking: Dongpo pork is best cooked slowly over low heat. This allows the meat to become very tender and flavorful, while also allowing the fats to render and meld with the seasonings.
Using High-Quality Ingredients: Opt for high-quality pork belly with a good fat-to-meat ratio. This will ensure your Dongpo pork is juicy, flavorful, and moist.
Adjusting Seasoning: Taste the braising liquid before reducing it. If it’s too salty, add a little more water. If it’s not flavorful enough, add a bit more soy sauce or seasoning sauce.
Conclusion
Dongpo pork is a classic Chinese dish that combines tender, flavorful meat with a rich, glossy sauce. By following the steps outlined in this article, you can make your own Dongpo pork at home with delicious results. Whether you’re serving it to family and friends or simply enjoying it on your own, this dish is sure to impress with its unique flavor and tender texture. So, why not give it a try and enjoy the taste of traditional Chinese cuisine in your own kitchen?
Related Topics:
