Here’s a new delicious Chinese dish for you: Dongpo Pork (or Braised Pork Belly). It is a notable signature dish in Hangzhou cuisine. Believe it or not, it was invented more than 1000 years ago by Su Dongpo, who was regarded as the very best poet, calligrapher, and writer in Chinese literary history.
Probably all Chinese people love this classic dish. It’s made from a slab of pork belly. After being simmered, braised and steamed, the meat should be so tender and so flavorful. There is a lot of fat, but after the lengthy cooking time, the fat should be much less greasy. The meat is so delicious that it’ll melt in your mouth.
Dongpo Pork (Braised Pork Belly)
- Prep time: 30 mins
- Cook Time: 3 hours (Braising for 2 1/2 hours and steaming for 1/2 hour)
- Total Time: 3 hours, 30 minutes
- Serving Size: 4
- 1 lb pork belly
- 4 scallions
- 5 slices of ginger
- 1 whole star anise
- 1/3 cup of soy sauce
- 1/3 cup of Shaoxing wine, aka hua diao wine
- 3 tablespoons of sugar
- 1 cup of water
Step by step
- Slice the scallions and ginger.
- Blanch pork in a pot of boiling water. Then remove the pork belly from the water and throw out the water. Cut the pork belly into 1″ to 1.5″ cubes.
- Put scallions, ginger, and star anise into a wok. Add soy sauce, Shaoxing wine, sugar and water.
- Put sliced meat into the wok and then bring to a boil for 5 minutes.
- Reduce heat to a simmer, put a lid on, and let the pork belly simmer for at least 2.5 hours. You will smell the fragrant aroma from the lengthy braising, but don’t open the lid! Just wait and this is one dish that is definitely worth the wait.
- Transfer the meat and sauce to a bowl and put it into a steamer. Steam for 30 minutes. P.S. Dongpo Pork being famous for having fat yet not tasting greasy is because of this secret step.
- Remove Dongpo Pork to a serving dish.