Made popular by a famous 11th-century Chinese poet, this pork belly dish is melt-in-your-mouth tender and delicious!
Do you crave pork belly? Pork belly has become quite popular and can be found on many restaurant menus. You can even find it served from many food trucks. Have you ever tried an Asian fusion pork belly taco? If you love cooking, here’s a recipe for a pork belly dish made popular by a famous 11th-century Chinese poet, Su Dongpo:
DONGPO PORK (東坡肉)
- pork belly 3 lbs
- ginger 5 slices
- green onion 5 stalks
- chili pepper 2 – 3 (optional)
- star anise 2
- soy sauce 1 cup
- thick soy sauce 1/4 cup
- Shaoxing wine (or dry sherry) 1 cup
- rock sugar 1/2 cup
- water 9 cups
- cooking twine
- Shanghai bok choy (optional)
- Cut the pork belly into large cubes. Tie them with cooking twine to prenvet them from falling part during cooking.
- Fill a large pot with cold water, add the pork and cook over low heat until boiling, about 30 minutes. This will remove blood and any gaminess from the pork. Take out the pork as soon as the water starts boiling. Pat dry.
- In a large pot, slightly brown all sides of the pork. Do not brown them too much or the texture will become too firm. Take out the pork and set it aside.
- There should be some rendered pork fat in the pot, add the rock sugar and cook over low heat until it starts to caramelize and take on color. Be careful not let it burn.
- Add the pork back in, swirl in the Shaoxing wine, add the soy sauce, thick soy sauce, ginger, green onion, star anise, (chili pepper if desired) and water. Cook over high heat until boiling.
- Reduce the heat to low, cover and continue cooking for 2 hours. (15 to 30 minutes in a pressure cooker.)
- Remove from heat, let cool and refrigerate over night. Let the meat marinate in the sauce to soak up more flavor.
- When you are ready to eat the next day, cook the pork over low heat for half to an hour, or until the desire tenderness. Done!
Arrange the pork on a plate, drizzle some sauce over it, serve and enjoy! Add blanched or steamed Shanghai bok choy if desired. This dish is excellent over steam rice! Also, the leftover sauce can be frozen and used again next time you make this dish, the flavor will be multiplied.
Getting hungry? 😋 Now get cooking! For some helpful kitchen tools, check out our cookware sections at Superco: