Dongpo Pork: A Rich and Tender Braised Pork Belly
Master the Art of Dongpo Pork: A Slow-Cooked Delicacy for Your Table
This exquisite Dongpo Pork recipe requires patience, with a total cooking time of around 3 hours. While the preparation itself is straightforward, the slow braising process is key to achieving its signature melt-in-your-mouth texture and deep flavor. Recipes for Dongpo Pork vary, particularly in when and how the soy sauce is added, but the fundamental principle is to simmer it gently over low heat for an extended period. It’s an ideal dish for a weekend meal or a special dinner, allowing you to set it and forget it. We highly recommend trying this at home for a truly rewarding culinary experience.
Main Ingredients- Pork belly with skin, 500g (a thick, block cut)
- Bok choy, 150g (about 2-3 heads)
- Bean sprouts, 100g
Aromatics and Seasoning- Star anise, 2 pods
- Cloves, 2 pods
- Whole black peppercorns, a pinch
- Bay leaves, 4-5 leaves
- Soy sauce, 30ml (2 Tbsp)
- Shaoxing wine or cooking wine, 100ml (1/2 cup)
- Water, 500ml (2.5 cups)
- Minced garlic, 1 Tbsp
- Scallion, 1/2 stalk (cut into large pieces)
- Onion, 1/4 (cut into large pieces)
- Oyster sauce, 1 Tbsp
- Fish sauce, 1 Tbsp
- Star anise, 2 pods
- Cloves, 2 pods
- Whole black peppercorns, a pinch
- Bay leaves, 4-5 leaves
- Soy sauce, 30ml (2 Tbsp)
- Shaoxing wine or cooking wine, 100ml (1/2 cup)
- Water, 500ml (2.5 cups)
- Minced garlic, 1 Tbsp
- Scallion, 1/2 stalk (cut into large pieces)
- Onion, 1/4 (cut into large pieces)
- Oyster sauce, 1 Tbsp
- Fish sauce, 1 Tbsp
Cooking Instructions
Step 1
For this Dongpo Pork dish, no specific vegetable preparation is needed. Simply ensure you have all your ingredients ready.
Step 2
Begin by blanching the whole piece of pork belly in boiling water for about 5 minutes. This step helps to remove impurities and excess fat, leading to a cleaner flavor.
Step 3
After blanching, transfer the pork belly to a dry skillet and sear all sides until golden brown. This searing process helps to lock in the juices and add a layer of rich flavor.
Step 4
Focus on searing the fatty parts first, allowing the rendered fat to help fry the meat. Rotate the pork belly to ensure all four sides are beautifully browned and slightly crisped. This technique creates a delightful ‘crispy outside, tender inside’ texture, often referred to as ‘Guo Ba’ in Chinese cooking.
Step 5
In a separate pot, combine the star anise, cloves, whole peppercorns, and bay leaves. Add the water and Shaoxing wine. Star anise is crucial for imparting the signature aroma of Dongpo Pork. Ensure there is enough water to fully submerge the pork belly.
Step 6
Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer gently for about 1 hour. This slow simmering is the secret to making the pork incredibly tender.
Step 7
After the first hour, add the soy sauce, oyster sauce, and fish sauce. This time, simmer with the lid off. Once the liquid comes back to a gentle simmer, reduce the heat to low and continue cooking for another hour, uncovered. Since the lid is off, monitor the liquid level and add a little more water if it reduces too much.
Step 8
After a total of two hours of simmering, skim off any excess oil that has risen to the surface. If the pork still feels firm, add a bit more water and continue to simmer for another hour, aiming for a total cooking time of 3 hours.
Step 9
After a total of 3 hours of braising, remove the pork from the pot. For an even more melt-in-your-mouth texture, you can continue simmering for an additional hour until the pork is exceptionally tender and can be easily broken apart with chopsticks.
Step 10
Set the cooked pork aside. Strain the braising liquid, discarding the solid aromatics. The remaining liquid can be reduced to create a sauce. However, it might be quite salty due to the soy sauce, so it’s recommended to add a little water before reducing to achieve a balanced sweet and savory flavor.
Step 11
While the sauce is reducing, blanch the bok choy in boiling water with a pinch of salt. Start with the thicker stems and cook for about 30 seconds to 1 minute. Remove them while they are still slightly crisp, as they will continue to cook from residual heat. Immediately rinse them under cold water to stop the cooking process and maintain their vibrant color and crunch.
Step 12
Once the Dongpo Pork has cooled slightly, slice it into serving portions. It should be incredibly tender and slice easily.
Step 13
Finally, pour the reduced sauce generously over the sliced Dongpo Pork. Your exquisite, homemade Dongpo Pork is now ready to be enjoyed!
