Ingredients with Measurements:
- 2 lbs pork belly, skin-on
- 1 cup Shaoxing wine
- 1 cup soy sauce
- 1 cup dark soy sauce
- 1 cup rock sugar
- 6 cloves garlic, crushed
- 4 slices ginger
- 2 green onions, cut into 2-inch pieces
- 2 cups water
- 1 tbsp vegetable oil
Special equipment needed:
- Large pot or Dutch oven with a lid
- Kitchen twine
Step-by-step instructions:
1. Cut the pork belly into 2-inch cubes and tie each piece with kitchen twine to keep its shape.
2. Heat the vegetable oil in the pot over medium-high heat and brown the pork belly on all sides until golden brown. Remove the pork and set aside.
3. Add the garlic, ginger, and green onions to the pot and stir-fry for 1-2 minutes until fragrant.
4. Add the Shaoxing wine, soy sauce, dark soy sauce, and rock sugar to the pot and stir until the sugar is dissolved.
5. Add the pork back to the pot and pour in enough water to cover the pork.
6. Bring the liquid to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 2-3 hours until the pork is tender and the sauce has thickened.
7. Remove the pork from the pot and discard the twine. Serve hot with the braising sauce.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Medium-high heat for browning the pork, low heat for simmering the pork.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat: 40g
Protein: 20g
Carbohydrates: 10g
Sodium: 2000mg
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork butt.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Dark soy sauce can be substituted with regular soy sauce.
Variations:
- Add star anise, cinnamon, or dried orange peel to the braising liquid for extra flavor.
- Add hard-boiled eggs or tofu to the pot during the last 30 minutes of cooking for a vegetarian version.
Tips and tricks:
- Use a heavy-bottomed pot or Dutch oven to prevent burning.
- Brown the pork well to develop a rich flavor.
- Skim any impurities or fat from the surface of the braising liquid during cooking.
Storage instructions:
Store the leftover pork and braising sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork and braising sauce in a pot over low heat until heated through.
Presentation ideas:
Serve the pork in a shallow bowl with the braising sauce spooned over the top. Garnish with chopped green onions or cilantro.
Garnishes:
Chopped green onions, cilantro, or sliced red chili peppers.
Pairings:
Steamed rice, bok choy, or stir-fried vegetables.
Suggested side dishes:
Steamed rice, bok choy, or stir-fried vegetables.
Troubleshooting advice:
- If the sauce is too salty, dilute it with more water or add a little sugar to balance the flavors.
- If the pork is tough, simmer it for longer until it becomes tender.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover pork in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Dongpo braised pork is a famous dish from Hangzhou, China, named after the poet and scholar Su Dongpo. The dish is traditionally made with pork belly and is known for its rich, sweet, and savory flavor.
Flavor profiles:
Rich, sweet, savory, umami.
Serving suggestions:
Serve the pork with steamed rice and stir-fried vegetables for a complete meal.
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Region: Chinese