Ingredients with Measurements:
- 2 lbs pork belly, cut into 2-inch cubes
- 1 cup Shaoxing wine
- 1 cup soy sauce
- 1 cup brown sugar
- 1 cup chicken broth
- 1/2 cup rice vinegar
- 1/4 cup Sichuan peppercorns
- 6 garlic cloves, minced
- 4 green onions, chopped
- 2-inch piece of ginger, sliced
- 2 dried red chili peppers
- 1 teaspoon five-spice powder
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 2 tablespoons cornstarch
- 2 tablespoons water
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a large bowl, mix together Shaoxing wine, soy sauce, brown sugar, chicken broth, rice vinegar, Sichuan peppercorns, garlic, green onions, ginger, dried red chili peppers, five-spice powder, and salt.
2. Heat vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add pork belly cubes and cook until browned on all sides, about 5 minutes.
3. Pour the sauce mixture over the pork belly and bring to a boil.
4. Reduce heat to low, cover the pot, and simmer for 2-3 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
5. In a small bowl, mix together cornstarch and water. Add the mixture to the pot and stir until the sauce has thickened further.
6. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 600
Fat: 40g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef brisket.
- Shaoxing wine can be substituted with dry sherry.
- Sichuan peppercorns can be substituted with black peppercorns.
Variations:
- Add vegetables such as carrots or potatoes to the pot during the last hour of cooking.
- Use a slow cooker instead of a Dutch oven for a hands-off approach.
- Use bone-in pork belly for added flavor.
Tips and tricks:
- To make the dish less spicy, remove the dried red chili peppers.
- For a richer flavor, use dark soy sauce instead of regular soy sauce.
- Use a slotted spoon to remove excess oil from the sauce before serving.
Storage instructions:
Store leftover pork and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl or on a platter with steamed rice.
Garnishes:
Garnish with chopped green onions and sesame seeds.
Pairings:
Pair with steamed vegetables such as bok choy or broccoli.
Suggested side dishes:
Serve with steamed rice and a side of stir-fried vegetables.
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch and water mixture until desired thickness is reached.
- If the pork is not tender enough, simmer for an additional hour.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F.
- 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 the Song dynasty and is known for its rich, fatty pork belly and sweet, savory sauce.
Flavor profiles:
The dish is sweet, savory, and spicy with a rich, fatty flavor from the pork belly.
Serving suggestions:
Serve with steamed rice and a side of stir-fried vegetables.
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Region: Chinese