Ingredients with Measurements:
- 2 lbs pork belly, cut into 2-inch cubes
- 1/2 cup soy sauce
- 1/2 cup rice wine
- 1/2 cup brown sugar
- 1/2 cup vinegar
- 1/4 cup hoisin sauce
- 1/4 cup ketchup
- 1/4 cup honey
- 3 cloves garlic, minced
- 1-inch ginger, sliced
- 2 green onions, sliced
- 2 cups water
- 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 or heavy-bottomed pot over medium-high heat.
2. Add the pork belly cubes and cook until browned on all sides, about 5 minutes.
3. Remove the pork from the pot and set aside.
4. In the same pot, add the garlic, ginger, and green onions. Cook until fragrant, about 1 minute.
5. Add the soy sauce, rice wine, brown sugar, vinegar, hoisin sauce, ketchup, honey, and water. 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 for 2-3 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
9. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 600
Fat: 40g
Carbohydrates: 30g
Protein: 30g
Substitutions for ingredients:
- Pork belly can be substituted with boneless pork shoulder or pork butt.
- Rice wine can be substituted with dry sherry or white wine.
- Brown sugar can be substituted with honey or maple syrup.
- Hoisin sauce can be substituted with oyster sauce or soy sauce.
- Ketchup can be substituted with tomato paste or barbecue sauce.
Variations:
- Add diced pineapple or bell peppers for a fruity or colorful twist.
- Use chicken or beef instead of pork.
- Make it spicy by adding chili flakes or sriracha sauce.
Tips and Tricks:
- To get a crispy texture on the pork, sear it on high heat before braising.
- Use a heavy-bottomed pot to prevent the sauce from burning.
- If the sauce is too thin, remove the lid and simmer for an additional 10-15 minutes to thicken.
Storage Instructions:
Store leftover sweet and sour dongpo braised pork in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the pork in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the pork in a large bowl or platter, garnished with sliced green onions or sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
- Chopped cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
- Egg rolls
Suggested Side Dishes:
- Steamed bok choy
- Fried rice
- Noodle soup
Troubleshooting Advice:
- If the sauce is too thick, add a splash of water or broth to thin it out.
- If the pork is tough, it may need to cook for a longer time or at a lower temperature.
Food Safety Advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover pork in the refrigerator within 2 hours of cooking.
Food History:
Dongpo braised pork is a traditional 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:
Sweet, sour, savory, umami
Serving Suggestions:
Serve the sweet and sour dongpo braised pork as a main dish with rice and vegetables.
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Region: Chinese