Ingredients with Measurements:
- 2 pounds of pork belly, skin on
- 1 cup of Shaoxing wine
- 1 cup of soy sauce
- 1 cup of brown sugar
- 1 cup of water
- 4 cloves of garlic, minced
- 2-inch piece of ginger, sliced
- 2 green onions, sliced
- 1 tablespoon of vegetable oil
- 1 tablespoon of cornstarch
- Salt and pepper to taste
Special equipment needed:
- Oven-safe baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large pot, bring the Shaoxing wine, soy sauce, brown sugar, water, garlic, ginger, and green onions to a boil.
3. Add the pork belly to the pot and reduce the heat to low. Simmer for 1 hour, or until the pork is tender.
4. Remove the pork from the pot and let it cool slightly. Reserve the cooking liquid.
5. In a small bowl, mix the vegetable oil and cornstarch to create a paste.
6. Rub the paste all over the pork belly, including the skin.
7. Place the pork belly in an oven-safe baking dish, skin side up.
8. Pour the reserved cooking liquid over the pork belly.
9. Cover the baking dish with aluminum foil and bake for 1 hour.
10. Remove the foil and bake for an additional 30 minutes, or until the skin is crispy and golden brown.
11. Let the pork rest for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 580
Fat: 42g
Carbohydrates: 19g
Protein: 26g
Substitutions for ingredients:
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced mushrooms or bok choy to the pot during the simmering process for added flavor and nutrition.
- Use pork shoulder or beef brisket instead of pork belly for a leaner option.
- Add chili flakes or Sichuan peppercorns for a spicy kick.
Tips and tricks:
- Make sure to score the skin of the pork belly before rubbing the cornstarch paste to ensure maximum crispiness.
- Letting the pork rest before slicing will allow the juices to redistribute and make for a more tender and flavorful dish.
- Reserve any leftover cooking liquid to use as a flavorful sauce for rice or noodles.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sliced pork belly on a platter with the cooking liquid drizzled over the top.
Garnishes:
Garnish with sliced green onions and sesame seeds for added flavor and texture.
Pairings:
Serve with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Garlic fried rice
Troubleshooting advice:
- If the skin is not crispy enough, broil the pork belly for a few minutes before serving.
- If the pork is tough, simmer for an additional 30 minutes before baking.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Dongpo pork is a famous Chinese dish named after the poet and scholar Su Dongpo. It originated in Hangzhou, China, during the Song Dynasty and is known for its tender and fatty pork belly.
Flavor profiles:
Salty, sweet, savory, umami
Serving suggestions:
Serve with steamed rice and stir-fried vegetables for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese