DongpoPork,orDongpoRouinChinese,isafamousChinesedishthatoriginatedinHangzhou,Zhejiangprovince.Itisnamedafterthegreatpoetandfoodlover,SuDongpo,whoissaidtohavecreatedthedishduringtheSongdynasty.
Thedishismadebyslowlybraisingporkbellyinasavorysauceuntilitbecomestenderandsucculent.ThepreciserecipeforDongpoPorkcanvaryfromregiontoregion,butthebasicingredientsandcookingmethodsremainthesame.
Hereisastep-by-stepguideonhowtomakeDongpoPork:
Ingredients:-500gporkbelly,cutinto5cmcubes-3tablespoonssoysauce-3tablespoonsShaoxingwine-2tablespoonsrocksugar-2springonions,sliced-1thumb-sizedpieceofginger,sliced-1cinnamonstick-2staranise-1teaspoonSichuanpeppercorns-2cupswater
Instructions:
1:Blanchtheporkbellyinboilingwaterfor2-3minutestoremoveanyimpurities.Drainandsetaside.
2:Inawokordeep-sidedfryingpan,heatthesoysauce,Shaoxingwine,androcksugarovermediumheatuntilthesugarhasdissolved.
3:Addtheslicedspringonions,ginger,cinnamonstick,staranise,andSichuanpeppercornstothewokandstir-fryforaminuteortwountilfragrant.
4:Addtheporkbellycubestothewok,skin-sidedown,andfryuntilgoldenbrown.Fliptheporkoverandfrytheothersideuntilbrownedaswell.
5:Pourinthewaterandbringtoaboil.Reducetheheattolowandlettheporksimmerinthesaucefor1to11⁄2hours,oruntiltheporkisverytenderandthesaucehasthickened.
6:Oncetheporkistender,removeitfromthewokandplaceitinaservingdish.Skimthefatoffthesurfaceofthesauceandpouritoverthepork.
7:Servehotwithsteamedriceandyourfavoritevegetables.
DongpoPorkisarich,savorydishthatisperfectforcoldwinternightsorspecialoccasions.Itsmelt-in-your-mouthtextureandcomplexflavorsmakeitafavoriteamongfoodiesallovertheworld.Giveitatryandimpressyourguestswithyourculinaryskills!
