Ingredients with Measurements:
- 1 lb pork belly, cut into 2-inch cubes
- 1 cup Shaoxing wine
- 1 cup soy sauce
- 1 cup brown sugar
- 1 cup chicken stock
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1 tsp five-spice powder
- 1 tsp black pepper
- 1 cup cornstarch
- 1 cup vegetable oil
- Green onions, thinly sliced (for garnish)
Special equipment needed:
- Deep-fryer or large pot for frying
- Meat thermometer
Step-by-step instructions:
1. In a large pot, combine the Shaoxing wine, soy sauce, brown sugar, chicken stock, ginger, garlic, five-spice powder, and black pepper. Bring to a boil over medium-high heat.
2. Add the pork belly cubes to the pot and reduce the heat to low. Simmer for 1 hour, or until the pork is tender and the liquid has reduced by half.
3. Remove the pork from the pot and let it cool to room temperature. Reserve the cooking liquid.
4. In a shallow dish, spread the cornstarch evenly. Dredge the pork cubes in the cornstarch, shaking off any excess.
5. Heat the vegetable oil in a deep-fryer or large pot to 375°F. Fry the pork cubes in batches until golden brown and crispy, about 5 minutes per batch.
6. Drain the fried pork cubes on a wire rack or paper towels.
7. In a separate pot, heat the reserved cooking liquid over medium heat until it thickens into a syrupy consistency.
8. Toss the fried pork cubes in the thickened sauce until coated.
9. Serve the crispy-fried Dongpo pork hot, garnished with thinly sliced green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 30 minutes
Temperature:
- Cooking temperature for the pork: low heat
- Frying temperature for the pork: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 720
- Fat: 47g
- Carbohydrates: 42g
- Protein: 26g
Substitutions for ingredients:
- Pork belly can be substituted with boneless pork shoulder or pork loin.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Chicken stock can be substituted with vegetable stock or water.
- Cornstarch can be substituted with potato starch or rice flour.
Variations:
- Add chopped red chili peppers or chili flakes for a spicy kick.
- Use honey instead of brown sugar for a sweeter flavor.
- Substitute the pork with chicken or tofu for a vegetarian option.
Tips and tricks:
- To ensure the pork is cooked through, use a meat thermometer to check the internal temperature. It should reach 145°F.
- Use a wire rack to drain the fried pork cubes, which will prevent them from getting soggy.
- For an extra-crispy coating, double-dredge the pork cubes in the cornstarch before frying.
Storage instructions:
- Store leftover Dongpo pork in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pork cubes on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the crispy-fried Dongpo pork on a bed of steamed rice or noodles.
- Garnish with thinly sliced green onions and sesame seeds.
Garnishes:
- Thinly sliced green onions
- Sesame seeds
Pairings:
- Steamed rice or noodles
- Stir-fried vegetables
Suggested side dishes:
- Chinese broccoli
- Bok choy
- Stir-fried green beans
Troubleshooting advice:
- If the pork cubes are not crispy enough, increase the frying time or temperature.
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to prevent foodborne illness.
- Use caution when frying with hot oil to avoid burns.
Food history:
- Dongpo pork is a famous Chinese dish named after the poet and politician Su Dongpo, who lived during the Song Dynasty. It is said that he invented the dish while exiled to Huangzhou, where he experimented with different cooking techniques to create a delicious pork dish.
Flavor profiles:
- Salty, sweet, savory, umami
Serving suggestions:
- Serve as a main course for dinner or lunch.
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Region: Chinese