Ingredients with Measurements:
- 2 lbs pork belly
- 1 cup shiitake mushrooms, chopped
- 1/2 cup green onions, chopped
- 1/4 cup soy sauce
- 1/4 cup rice wine
- 1/4 cup brown sugar
- 2 tbsp ginger, minced
- 2 tbsp garlic, minced
- 1 tbsp sesame oil
- 1 tsp five-spice powder
- 1/2 tsp black pepper
- 1 cup chicken broth
- 1/4 cup cornstarch
- 1/4 cup water
Special Equipment Needed:
- Dutch oven or large pot with lid
- Kitchen twine
Step-by-Step Instructions:
1. Preheat oven to 325°F.
2. In a bowl, mix together chopped shiitake mushrooms and green onions.
3. Cut pork belly into 2-inch cubes and make a pocket in each cube by cutting a slit in the middle.
4. Stuff each pocket with the mushroom and green onion mixture.
5. Tie each pork belly cube with kitchen twine to keep the stuffing inside.
6. In a Dutch oven or large pot, heat sesame oil over medium-high heat.
7. Add minced ginger and garlic and sauté for 1-2 minutes.
8. Add soy sauce, rice wine, brown sugar, five-spice powder, and black pepper. Stir until sugar is dissolved.
9. Add stuffed pork belly cubes to the pot and brown on all sides.
10. Add chicken broth and bring to a boil.
11. Cover the pot with a lid and transfer to the preheated oven.
12. Braise for 2-3 hours or until pork is tender and fully cooked.
13. Remove pork from the pot and set aside.
14. In a small bowl, mix together cornstarch and water to make a slurry.
15. Add the slurry to the pot and stir until the sauce thickens.
16. Return the pork to the pot and coat with the thickened sauce.
17. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 500
Fat: 30g
Carbohydrates: 25g
Protein: 30g
Sodium: 1000mg
Sugar: 15g
Substitutions for ingredients:
- Pork belly can be substituted with boneless pork shoulder or pork butt.
- Shiitake mushrooms can be substituted with any other type of mushroom.
- Rice wine can be substituted with dry sherry or white wine.
- Brown sugar can be substituted with honey or maple syrup.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add sliced carrots and potatoes to the pot for a one-pot meal.
- Use the leftover pork and sauce to make pork buns or sandwiches.
- Substitute the pork with chicken thighs or beef chuck roast.
Tips and Tricks:
- Make sure to tie the pork belly cubes tightly with kitchen twine to prevent the stuffing from falling out.
- Browning the pork belly cubes before braising adds extra flavor to the dish.
- Use a slotted spoon to remove the pork from the pot to prevent it from falling apart.
- Let the pork rest for a few minutes before slicing to allow the juices to redistribute.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the Mushroom-Stuffed Dongpo Braised Pork on a platter with the thickened sauce drizzled on top.
Garnishes:
Garnish with sliced green onions and sesame seeds.
Pairings:
Serve with steamed rice and stir-fried vegetables.
Suggested Side Dishes:
- Steamed bok choy
- Stir-fried green beans
- Egg fried rice
Troubleshooting Advice:
- If the sauce is too thin, add more cornstarch slurry to thicken it.
- If the pork is tough, braise it for a longer period of time.
Food Safety Advice:
- Make sure the pork is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Dongpo Braised Pork is a famous Chinese dish named after the poet and politician Su Dongpo. It originated in the Song Dynasty and is known for its tender and flavorful pork belly.
Flavor Profiles:
The Mushroom-Stuffed Dongpo Braised Pork is savory, sweet, and slightly spicy with a rich umami flavor from the mushrooms.
Serving Suggestions:
Serve the Mushroom-Stuffed Dongpo Braised Pork as a main dish for dinner or as part of a Chinese banquet.
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Region: Chinese