Dongpo pork

Dongpo Pork

Dongpo Pork, also known as "Braised Pork Belly" or "Dongpo Rou" in Chinese, is a famous traditional Chinese dish that originated from the Song Dynasty. It is named after the renowned poet and gastronome Su Dongpo, who is said to have created this dish.

Ingredients

The main ingredients for Dongpo Pork include:

• 500 grams of pork belly
• 50 grams of ginger
• 50 grams of green onions
• 100 grams of Shaoxing wine
• 100 grams of soy sauce
• 50 grams of rock sugar
• 500 milliliters of water

Preparation

To prepare Dongpo Pork, follow these steps:

1. Cut the pork belly into square-shaped pieces, approximately 5 centimeters in size. 2. Blanch the pork belly in boiling water for a few minutes to remove any impurities. 3. In a separate pot, add the ginger, green onions, Shaoxing wine, soy sauce, rock sugar, and water. 4. Bring the mixture to a boil and then add the blanched pork belly. 5. Reduce the heat to low and simmer for approximately 2 hours, or until the pork belly becomes tender and the sauce thickens. 6. Occasionally flip the pork belly to ensure even cooking and absorption of flavors.

Serving

Dongpo Pork is typically served in small square-shaped pieces, with the sauce drizzled over the top. It is often accompanied by steamed buns or rice to soak up the flavorful sauce. The dish is known for its rich, melt-in-your-mouth texture and savory taste.

Cultural Significance

Dongpo Pork holds a special place in Chinese culinary history and is considered a classic dish in Chinese cuisine. It is often served during special occasions, family gatherings, and important festivals. The dish has also gained popularity internationally, with many Chinese restaurants featuring Dongpo Pork on their menus.

See Also

• Su Dongpo
• Chinese cuisine