description Dongpo Pork Overview
Dongpo pork is a traditional Chinese dish consisting of pan-fried pork belly cubes that are subsequently braised in a mixture of soy sauce, Shaoxing rice wine, and rock sugar. The meat is cooked slowly for an extended period, resulting in a tender texture where the fat renders completely without becoming greasy. The dish is attributed to Su Dongpo, a prominent poet and statesman of the Song Dynasty. It remains a signature dish of Hangzhou cuisine, often served as a main course with steamed buns or rice.
insights Ranking position
Dongpo Pork ranks #9 of 146 in the Stew ranking, behind Adobo, ahead of Gaeng Keow Wan (Green Curry).
help Dongpo Pork FAQ
Who is Dongpo Pork named after?
The dish is named after Su Dongpo, a renowned Chinese poet, writer, and statesman of the Song Dynasty. According to legend, he accidentally invented the dish while stewing pork in soy sauce and wine during the 11th century.
What gives Dongpo Pork its distinctive sweet flavor?
Dongpo Pork is characterized by its sweet flavor, which comes from the addition of rock sugar (yellow rock candy) in the braising liquid. The meat is slow-cooked in a rich mixture of Shaoxing rice wine and dark soy sauce.
How long is Dongpo Pork cooked?
Authentic Dongpo pork is cooked very slowly for several hours, often up to four or more. This extended braising time ensures that the pork belly becomes exceptionally tender and the fat renders completely without melting away.
How should the pork belly be prepared before braising for Dongpo Pork?
Before braising, the pork belly is typically blanched in boiling water and then pan-fried to crisp the skin. The pork is then cut into large cubes and tied with string to hold its shape during the long cooking process.
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