Mencius once said, “A gentleman stays far from the kitchen,” implying that appreciating fine cuisine is an elegant pursuit, while cooking it might diminish one's dignity. Su Dongpo, however, didn't care about such distinctions. Not only did he love eating, but he also enjoyed cooking and created many famous dishes that are still popular today. As with his poetry and writings, his culinary creations have become widely loved. Among them, the most famous is undoubtedly Dongpo Pork. Today, we will introduce to you the home-style method of making Dongpo Pork.
The Origin of Dongpo Pork
Before delving into the home-style method of making Dongpo Pork, let's explore its origins. According to legend, Dongpo Pork was created by Su Dongpo during his exile in Hangzhou when he was living in poverty. He adapted a previous recipe, adding wine to the braised pork and slowly simmering it over low heat. This dish, now a world-renowned delicacy, originated in Huangzhou and later became popular in Jiangsu and Zhejiang provinces. It has since evolved into a national culinary treasure. In the Jiangsu and Zhejiang regions today, every lunar New Year's Eve, families prepare Dongpo Pork as part of their celebrations.
Detailed Home-Style Method for Authentic Dongpo Pork
Ingredients
Main Ingredients: 1 whole piece of pork belly with skin (about 1500 grams), 400 grams of shredded lettuce.
Seasonings: 50 grams each of chopped green onions and ginger slices, 2 grams of salt, 80 grams of sugar, 100 grams of soy sauce, 300 grams of Huadiao wine, 3 grams of fennel seeds.
Preparation
1. Blanch the pork belly and rinse it clean. Then, boil it until it is three-quarters cooked. Remove it from the pot, pat it dry, and apply some soy sauce to the skin. Deep-fry the pork until the skin turns golden brown. Cut the pork into cubes measuring 4 centimeters on each side.
2. Heat a wok or pan, stir-fry 25 grams each of green onions and ginger slices until fragrant. Place the cut pork belly pieces, skin-side down, in the pan, and cover them with the remaining green onions and ginger. Add the remaining seasonings, bring to a boil, then reduce the heat to low, cover the pan, and simmer for 2 hours until the sauce thickens.
3. Stir-fry the shredded lettuce and place it at the bottom of a serving plate. Arrange the pork belly pieces on top and pour the original sauce over them.
Tips for Making Dongpo Pork
1. Boil the pork until it is three-quarters cooked; this allows some of the fat to dissolve in the water, making the meat less greasy.
2. Throughout the entire braising process, keep the pork skin facing down to achieve a glossy finish.
3. Before deep-frying, scrape off the surface fat from the skin, pat it dry, and apply some soy sauce to help color the skin.
4. Given the high amount of alcohol used, the liquid in the pot at the end will primarily consist of oil and alcohol, which can easily ignite upon contact with air. Therefore, after adjusting the seasoning, tightly cover the pot and braise over low heat.
5. Stir-fry the shredded lettuce and place it at the bottom of the serving plate to offset the richness of the pork (other leafy greens can be used as well).
Home-Style Method for Making Dongpo Pork
Ingredients
Main Ingredients: 500 grams of lean pork belly, 150 grams of chicken bones.
Seasonings: Sichuan pepper, cooking wine, sugar, chopped green onions, ginger chunks, salt, vegetable oil, and broth.
Preparation
1. Blanch the pork and chicken bones, pat them dry, and apply sugar to the pork skin. Deep-fry the pork until the skin turns golden brown, then remove it from the oil.
2. Line the bottom of a clay pot with chicken bones, place the pork with the skin facing down, and add enough broth to cover. Bring to a boil, then add chopped green onions, ginger chunks, Sichuan pepper, cooking wine, and sugar. Simmer over low heat for 3 hours, adding salt 30 minutes before the pork is tender.
3. Once the pork is tender, remove it and arrange it on a serving plate. Thicken the sauce over high heat and pour it over the pork.