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Dongpo Pork: A Classic Chinese Dish

Dongpo Pork, or “Braised Pork Belly”, is a traditional Chinese dish that has a history of over 800 years. It was named after the famous poet and statesman Su Shi, also known as Su Dongpo, who lived during the Song Dynasty. The dish is known for its soft and succulent texture, as well as its sweet and salty flavor.

Ingredients: - 1: 5 pounds Pork Belly - 1 cup Shaoxing Wine (or Rice Wine) - 1 cup Soy Sauce - 4 tablespoons Brown Sugar - 4 Garlic Cloves - 4 Green Onions - 2 slices of Ginger - 2 Star Anise - 1 Cinnamon Stick - 2 cups Water

Instructions:

1: Cut the pork belly into square pieces (about 1: 5 inches).

2: Heat a wok on medium-high heat and add the pork pieces, cooking until both sides turn brown.

3: Remove the pork and set it aside.

4: In the same wok, add the garlic, ginger, green onion, star anise, and cinnamon stick.

5: Stir-fry the spices for 1-2 minutes, and then add in the Shaoxing wine, soy sauce, and brown sugar.

6: Mix everything together and let it come to a boil.

7: Add the pork belly back into the wok and mix it into the sauce.

8: Pour in 2 cups of water, making sure to cover the pork.

9: Cover the wok and let it simmer on low heat for about 2 hours.

10: Check on the pork every 30 minutes and flip the pieces to ensure an even cook.

11: Once the pork is soft and tender, remove it from the wok and plate it.

12: Use the remaining liquid in the wok as a sauce to drizzle over the pork.

The dish can be served hot or cold, but is best when served with some steamed buns and a glass of Chinese wine. The key to making the perfect Dongpo Pork is to braise it slowly for a long period of time, allowing the flavors to meld together and the meat to become tender. Try making this famous Chinese dish at home and impress your guests with your cooking skills!

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