Dongpo Pork

Ingredients

Pork

• 1 kgpork belly in one piece, skin on
• kitchen string

Braise

• 6spring onions
• 6 slicesginger
• 400 mlShaoxing wine
• 100 mllight soy sauce
• 2 tbspdark soy sauce
• 80 grock sugar

To serve

• steamed buns
• blanched greens

Directions

1. Blanch the whole piece of pork belly in boiling water for 5 minutes, then rinse it and scrape the skin clean.
2. Cut it into squares of about 6 cm, keeping the skin on every piece.
3. Tie each square with string in a cross, like a small parcel.
4. Tie them properly. Over two hours of braising the meat becomes so soft that untied squares fall apart the moment you try to lift them out, and the presentation is half the dish.
5. Lay the spring onions and ginger slices across the bottom of a heavy clay pot or casserole to make a raft.
6. Set the pork squares on top of the raft, skin side up, in a single layer.
7. The onion raft keeps the meat off the base so it never touches direct heat and cannot catch. It is doing structural work rather than only flavouring.
8. Pour in the Shaoxing wine, both soy sauces and the rock sugar. The liquid should come about two thirds of the way up the pork.
9. Use wine rather than water. Dongpo pork is braised almost entirely in wine, and that is where the perfume it is known for comes from.
10. Bring it to a bare simmer, cover tightly, and cook on the lowest possible heat for 2 hours.
11. Turn any pieces that have shifted skin side up again, then steam the covered pot for a further 30 minutes, which sets the shape.
12. Lift the squares out carefully, still tied, and reduce the braising liquid until it is glossy and syrupy.
13. Serve one square per person, skin side up, with the sauce spooned over and steamed buns alongside.
14. It is attributed to the Song poet Su Dongpo, who while governing Hangzhou around 1090 is said to have rewarded canal labourers with slow-braised pork belly.

Technique

• It is served as one perfect square per person rather than shredded, and the string comes off at the table.
• The skin should be soft and gelatinous rather than crisp. This is the opposite of a roast.
• Rock sugar gives a clearer glaze than granulated and it is worth using.

Substitutions

• Dry sherry in place of Shaoxing wine, which is the standard substitution.
• Brown sugar for rock sugar, using slightly less.

Variations

• With a whole star anise and a piece of cassia in the pot.
• Served in individual lidded pots, which is how Hangzhou restaurants present it.
• Reduced further into a thicker, darker glaze.

History

Attributed to Song poet Su Dongpo, who while governing Hangzhou around 1090 rewarded canal labourers with slow-braised pork belly.

Frequently asked questions

What is Dongpo Pork?

Dongpo Pork is a main from China: hangzhou pork belly braised meltingly soft in soy, rice wine and sugar. Attributed to Song poet Su Dongpo, who while governing Hangzhou around 1090 rewarded canal labourers with slow-braised pork belly.

How long does Dongpo Pork take to make?

Dongpo Pork takes 20 min of preparation and 3 hr of cooking. The recipe makes 6 servings. It is rated medium to make.

What can I substitute in Dongpo Pork?

Yes, within limits. Dry sherry in place of Shaoxing wine, which is the standard substitution. Brown sugar for rock sugar, using slightly less.

What is the most important thing to get right in Dongpo Pork?

Blanch the whole piece of pork belly in boiling water for 5 minutes, then rinse it and scrape the skin clean.