A Glimpse into Dong Po Rou’s Heritage
Dong Po Rou (东坡肉), with its allure spanning centuries, finds its origin in the Song dynasty. The iconic Su Dong Po, celebrated as a writer, poet, and culinary connoisseur, is credited for this braised pork belly masterpiece. Once you experience the melt-in-the-mouth wonder of Dong Po Rou, its enduring popularity becomes palpably clear.
Strolling through a vast flea market recently, my eyes caught these quaint clay pots, reminiscent of China’s posh diners where Dong Po Rou reigns supreme. Envision this dish as the showstopper at your next soiree or intimate family festivity! An exquisite affair, yet so simple. With the essence of simmering at its core, the pork tenderly embraces the harmonious blend of flavors, offering a velvety, non-oily texture.
Selecting the ideal pork belly is the game-changer. Opt for a cut harmonizing meat and fat layers, ensuring that rich, well-balanced bite.
Embracing Simplicity in Flavor and Creation
Remarkably uncomplicated, this dish boasts of a profound taste palette and unparalleled texture. Ready for an unforgettable culinary adventure?
Quick Recipe Insights
Before diving in, a few pearls of wisdom:
- Keep that spoon at bay! With scallions acting as a natural barrier, your pork won’t cling to the pot’s base.
- Eschew the temptation of adding water or stock.
- Two roads diverge in the realm of cooking Dong Po Rou: embrace the rustic charm of pot simmering or transit to steaming for a restaurant-like flair. The forthcoming steps will illuminate both paths.
- Any lingering sauce can be intensified by a quick boil-down. Drizzle it generously over the served pork.
- Relish surplus sauce with a bowl of steamed rice or noodles. Waste not, want not!
For this exquisite Braised Pork Belly Dong Po Rou, here’s your culinary checklist:
- Pork belly
- Scallions
- Ginger
- Shaoxing wine
- Light soy sauce
- Dark soy sauce
- Rock sugar
Ingredients At-A-Glance
- 2 pound slab of pork belly (900g)
- 3 bunches scallions (rinsed and halved lengthwise)
- 8 ginger slices
- 2 cups Shaoxing wine
- 2/3 cup light soy sauce
- 2 1/2 tablespoons dark soy sauce
- 4 – 5 oz. rock sugar (adjust to your sweet preference)
Step-by-Step Cooking Guide
1. Start by cleansing the pork belly. Blanch the entire slab in boiling water for a minute. This not only purifies but also simplifies slicing it into consistent pieces. Craft 3 x 3-inch blocks, or smaller 2 x 2-inch ones as per your liking. Keep aside.
2. In your chosen pot (ideally, a medium clay one), arrange scallions to form a dense base, ensuring it blankets the entire surface. Strategically place the ginger slices atop.
3. Layer the pork belly, skin-down, on this bed. Drench with Shaoxing wine, light and dark soy sauce. Introduce rock sugar to the mix.
4. Seal the pot and heat it on medium-high. Upon reaching a boil, lower the flame to a gentle simmer for 90 minutes. Resist stirring.
5. Now, pick your culinary adventure:
6. Rotate the pork belly to be skin-up, reseal, and continue the simmer for another 90 minutes. On the lowest setting, the existing liquid should suffice.
7 .Or, transition the pork onto a heat-proof dish, skin-up (like the clay pots pictured). Drizzle some braising concoction and steam for 90 minutes.
Both routes promise an endearing Dong Po Rou experience! To serve, arrange pork chunks on a plate. Optionally, amplify the braising juice in a separate pan and lace the pork with this intensified sauce.