Ingredients with Measurements:
- 2 pounds pork belly, skin-on
- 1 cup Shaoxing wine
- 1 cup soy sauce
- 1 cup brown sugar
- 1 cup chicken stock
- 1/2 cup rice vinegar
- 1/4 cup Sichuan peppercorns
- 1/4 cup dried red chili flakes
- 1/4 cup ginger, sliced
- 1/4 cup garlic, sliced
- 2 green onions, sliced
- 2 star anise
- 2 cinnamon sticks
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Cut pork belly into 2-inch cubes and season with salt and pepper.
3. Heat vegetable oil in a Dutch oven over medium-high heat. Brown pork belly on all sides, about 5 minutes per side. Remove pork belly from pot and set aside.
4. In the same pot, add ginger, garlic, green onions, star anise, and cinnamon sticks. Cook until fragrant, about 2 minutes.
5. Add Shaoxing wine, soy sauce, brown sugar, chicken stock, rice vinegar, Sichuan peppercorns, and dried red chili flakes. Stir to combine.
6. Add pork belly back to the pot, making sure it is submerged in the sauce.
7. Cover the pot with a lid and transfer to the preheated oven. Cook for 2 1/2 to 3 hours, or until the pork is tender and the sauce has thickened.
8. Remove from the oven and let cool for 10 minutes.
9. Serve hot with rice and garnish with sliced green onions.
Time:
Preparation time: 20 minutes
Cooking time: 2 1/2 to 3 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 550
Fat: 39g
Carbohydrates: 23g
Protein: 23g
Sodium: 2,000mg
Substitutions for ingredients:
- Pork belly can be substituted with boneless pork shoulder or pork butt.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Sichuan peppercorns can be substituted with black peppercorns.
- Dried red chili flakes can be substituted with fresh red chili peppers.
Variations:
- Add vegetables such as bok choy or carrots to the pot during the last hour of cooking.
- Use the leftover sauce as a dipping sauce for dumplings or noodles.
Tips and tricks:
- Make sure the pork belly is dry before seasoning and browning to ensure a crispy skin.
- If the sauce is too thin, remove the pork belly from the pot and simmer the sauce on the stovetop until it thickens.
- For a spicier dish, add more dried red chili flakes.
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 in a large bowl or platter with rice and garnish with sliced green onions.
Garnishes:
Sliced green onions
Pairings:
- Steamed white rice
- Stir-fried vegetables
- Chinese-style pickles
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Egg drop soup
Troubleshooting advice:
- If the pork belly is tough, it needs to cook longer. Return it to the oven and check every 30 minutes until tender.
- If the sauce is too salty, add more chicken stock or water to dilute it.
Food safety advice:
- Make sure the pork belly 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 traditional Chinese dish named after the poet and politician Su Dongpo. Legend has it that Su Dongpo invented the dish when he was exiled to Hangzhou and cooked pork belly in a wine sauce to cheer himself up.
Flavor profiles:
Salty, sweet, spicy, umami
Serving suggestions:
Serve hot with steamed white rice and stir-fried vegetables.
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Region: Chinese