Ingredients with Measurements:
- 2 lbs pork belly, cut into 1-inch cubes
- 1 cup Shaoxing wine
- 1 cup soy sauce
- 1 cup brown sugar
- 1 cup chicken stock
- 2 cinnamon sticks
- 2 star anise
- 1 tsp Sichuan peppercorns
- 1 tsp fennel seeds
- 1 tsp cloves
- 6 garlic cloves, minced
- 2-inch piece of ginger, sliced
- 2 green onions, chopped
- 2 tbsp vegetable oil
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven over medium-high heat.
2. Add the pork belly and cook until browned on all sides, about 10 minutes.
3. Remove the pork from the pot and set aside.
4. Add the garlic, ginger, and green onions to the pot and cook for 2-3 minutes until fragrant.
5. Add the Shaoxing wine, soy sauce, brown sugar, chicken stock, cinnamon sticks, star anise, Sichuan peppercorns, fennel seeds, and cloves to the pot and stir to combine.
6. Return the pork to the pot and bring the mixture to a boil.
7. Reduce the heat to low and cover the pot with a lid.
8. Simmer the pork for 2-3 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
9. Serve the pork hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
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 per serving: 35g
Protein per serving: 20g
Carbohydrates per serving: 25g
Sodium per serving: 2000mg
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef brisket.
- 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.
- Chicken stock can be substituted with vegetable stock or water.
Variations:
- Add chopped vegetables such as carrots, potatoes, or mushrooms to the pot during the last hour of cooking.
- Use this braising liquid to cook other meats such as chicken or beef.
Tips and tricks:
- Make sure to brown the pork well before braising to develop a rich flavor.
- Use a heavy-bottomed pot to prevent the pork from sticking to the bottom.
- Skim off any excess fat from the surface of the braising liquid before serving.
Storage instructions:
Store leftover pork in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork in a pot over low heat until heated through.
Presentation ideas:
Serve the pork in a shallow bowl with steamed rice and garnish with chopped green onions.
Garnishes:
Chopped green onions, sesame seeds, or sliced red chilies.
Pairings:
Steamed rice, stir-fried vegetables, or a simple cucumber salad.
Suggested side dishes:
Steamed bok choy or broccoli, stir-fried green beans, or a simple cucumber salad.
Troubleshooting advice:
- If the sauce is too thin, remove the lid from the pot and simmer the pork for an additional 30 minutes to reduce the liquid.
- If the pork is tough, continue to simmer it until it becomes tender.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Dongpo pork is a traditional Chinese dish named after the famous poet and scholar Su Dongpo. It originated in the Song dynasty and is known for its rich, sweet, and savory flavor.
Flavor profiles:
Sweet, salty, savory, and slightly spicy.
Serving suggestions:
Serve the pork hot with steamed rice and your favorite vegetables.
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Region: Chinese