Homestyle Dongpo Pork (Rich Flavor Without Star Anise)
Experience Rich Flavor Without Star Anise! Make Your Own Special Dongpo Pork at Home
Try making a deeply flavorful and tender Dongpo Pork at home, tailored to Korean tastes, even without the use of star anise. It will be a special dish for the whole family to enjoy.
Main Ingredients
- Pork belly or pork shoulder 400g
- 1 large leek (cut into large pieces)
- 1/2 medium onion (cut into large pieces)
- 1/2 piece of ginger (sliced thinly)
- 5 baby bok choy
- 1 medium sweet potato (peeled and cut into large pieces)
- A pinch of toasted sesame seeds (for garnish)
Sauce and Broth for Dongpo Pork
- 5 Tbsp soy sauce
- 2 Tbsp corn syrup (or 2.5 Tbsp sugar)
- 1 Tbsp oyster sauce
- 3 Tbsp rice wine (mirin or sake)
- 300ml water (approx. 2 cups using a paper cup)
- 10 whole black peppercorns
- 5 Tbsp soy sauce
- 2 Tbsp corn syrup (or 2.5 Tbsp sugar)
- 1 Tbsp oyster sauce
- 3 Tbsp rice wine (mirin or sake)
- 300ml water (approx. 2 cups using a paper cup)
- 10 whole black peppercorns
Cooking Instructions
Step 1
Place the vegetables and aromatics in the pressure cooker to tenderize the pork. Add 1/2 large onion, 1 large leek, 10 whole black peppercorns, and 1 peeled sweet potato cut into large chunks. The sweet potato helps to absorb any gamey odors and contributes to a softer texture.
Step 2
Now, add the main ingredient, 400g of pork, neatly into the pressure cooker. Using pork belly or shoulder will result in a juicier and more flavorful dish as the fat renders beautifully.
Step 3
Pour 5 tablespoons of soy sauce over the pork, distributing it evenly for rich flavor.
Step 4
Add 2 tablespoons of corn syrup for a touch of sweetness. If you don’t have corn syrup, you can substitute it with 2.5 tablespoons of sugar. Use slightly less sugar than corn syrup if substituting.
Step 5
Incorporate 1 tablespoon of oyster sauce to add a deep, savory umami flavor. Oyster sauce is one of the secrets to elevating the taste of Dongpo Pork.
Step 6
Add 3 tablespoons of rice wine (like mirin or sake) to eliminate any pork odors and enhance the overall aroma.
Step 7
Finally, pour in 300ml of water to ensure the pork cooks moistly. This is approximately 2 cups when measured with a standard paper cup. Make sure the ingredients are mostly submerged.
Step 8
Close the lid of the pressure cooker and bring it to high heat. Once steam starts escaping, reduce the heat to medium-low and cook for about 5 minutes. This initial cooking helps the pork absorb flavors. After 5 minutes, carefully open the lid, remove the pork, let it cool slightly, then slice it into approximately 1cm thick pieces. Return the sliced pork to the pressure cooker, close the lid, and cook for another 20 minutes. This double cooking process makes the pork incredibly tender, almost melting in your mouth.
Step 9
While the Dongpo Pork is cooking, prepare the baby bok choy. Wash the baby bok choy thoroughly under running water, trim the ends, and cut them in half or into quarters depending on their size.
Step 10
Bring a pot of water to a rolling boil and add 1 teaspoon of salt. Add the trimmed baby bok choy, starting with the root ends, and blanch for about 30 seconds. The root part is the firmest, so it needs slightly longer to cook.
Step 11
After blanching the root ends for 30 seconds, add the leafy parts and continue to blanch for another 30 seconds. It’s important not to overcook the baby bok choy; aim for a slightly crisp texture. Blanch for a total of about 1 minute.
Step 12
Drain the blanched baby bok choy and rinse them under cold water to maintain their vibrant green color. Pat them dry and arrange them attractively on a serving plate. They complement the Dongpo Pork beautifully, adding color and balancing the richness.
Step 13
Carefully remove the Dongpo Pork from the pressure cooker after 20 minutes of simmering. The pork should be exceptionally tender at this point.
Step 14
Heat a lightly oiled frying pan over medium-high heat. Sear the tender cooked Dongpo Pork slices on both sides until they are golden brown and slightly crispy. This step enhances the flavor and texture.
Step 15
Now, ladle about one portion of the reserved braising liquid from the pressure cooker into the frying pan with the pork. Let it simmer and reduce, coating the pork slices and intensifying the sauce.
Step 16
Once the pork is beautifully browned and the sauce has thickened slightly, your Dongpo Pork is ready! Serve it warm on a plate. For an extra touch, sprinkle a few toasted sesame seeds over the top. Enjoy this delightful homemade dish!
