Dongpo Pork
A famous Hangzhou dish of pan-fried and then braised pork belly, resulting in incredibly tender meat.
Contains common allergens
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Instructions
- 1
Blanch the Pork: Bring a large pot of water to a boil. Add the pork belly squares and simmer for 5 minutes. Remove, rinse under cold water, and pat dry. This removes impurities and firms up the meat.
- 2
Pan-Fry (Optional but recommended): Heat a dry wok over medium-high heat. Sear the pork squares, skin-side down, for 2 minutes just to brown the skin slightly and render a bit of fat.
- 3
Layer the Pot: Line the bottom of a heavy clay pot or Dutch oven entirely with the scallions and ginger slices (this prevents the pork from sticking to the bottom). Place the pork squares on top, skin-side down.
- 4
Add Braising Liquid: Add the rock sugar, light soy sauce, dark soy sauce, Shaoxing wine, and water. The liquid should come about halfway up the pork.
- 5
Slow Braise: Bring to a boil, then immediately reduce the heat to the absolute lowest setting. Cover tightly and simmer for 90 minutes. Flip the pork squares so the skin side is up, and simmer for another 60 minutes until the meat is incredibly tender.
- 6
Steam to Finish: Carefully transfer the pork to a heatproof serving bowl, spoon some of the reduced sauce over it, and steam over boiling water for 30 minutes. This final step gives the pork its signature melting, jelly-like texture. Serve hot.
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