Experience the melt-in-your-mouth tenderness and exquisite flavor of Dong Po Rou (东坡肉), a traditional braised pork belly dish with roots dating back to the Song Dynasty. Originating from Hangzhou (杭州), this culinary masterpiece was crafted by Su Dong Po, a renowned scholar, poet, and gastronome of the era. Over the centuries, Dong Po Rou has gained immense popularity, and once you savor it, you’ll understand why!
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Ingredients Required for Dong Po Rou (Braised Pork Belly)
Despite the rich fat content of pork belly, the lengthy braising process over low heat allows much of the greasiness to dissipate. The addition of green onions and ginger balances the richness, resulting in a tender, melt-in-your-mouth experience.
- Pork Belly: This cut is essential; no other pork substitute will do. Its unique structure, featuring smooth skin and alternating layers of meat and fat, transforms into a tender texture through braising.
- Green Onions and Ginger: This classic combination enhances the flavor of meat dishes. Use some green onions beneath the pork during braising to prevent sticking, reserving others for garnish.
- Soy Sauce and Wine: The primary seasonings for Dong Po Rou are soy sauce and wine. A mix of light and dark soy sauce is recommended for optimal flavor. If available, use soy sauce labeled for braising. Premium-quality soy sauce is crucial, as is the choice between rice wine or Shaoxing wine.
- Rock Sugar: A staple in many Chinese braising recipes, rock sugar provides a glossy finish to the meat. It caramelizes slowly and has a milder sweetness that enhances the savory notes of the soy sauce.
- Spices: While traditional recipes may not include spices like cinnamon, bay leaves, or star anise, adding them can create a richer flavor, particularly for special occasions.
How to Cook Dong Po Rou
- Heat a pan or wok without oil over medium heat. Place the pork belly skin-side down and sear until the skin turns light brown, which helps burn off any remaining hair.
- Remove the pork and scrape the skin’s surface with a sharp knife to eliminate any impurities.
- Place the pork belly in cold water, adding wine, ginger, and green onions. Bring to a boil, cooking for an additional five minutes before removing the pork to eliminate any unwanted odors.
- Cut the pork into 5cm to 7cm squares and tie each piece with butcher’s string to maintain its shape during braising.
- Sauté green onions and ginger slices in oil over medium heat until aromatic.
- Layer the green onions at the bottom of the pot, followed by the ginger slices. Place the pork belly on top, skin side down. Add the Shaoxing wine, soy sauces, rock sugar, spices, and enough water to cover the pork. Bring to a boil, then reduce to a simmer and cover. Braise for 90 minutes.
- After 90 minutes, turn the pork over and continue braising for another 90 minutes or until tender. Check the water level occasionally, adding boiling water as needed.
- Once done, remove the butcher’s string and taste the braising liquid. Adjust as necessary, then reduce the liquid until it thickens enough to coat the back of a spoon. Strain through a fine mesh strainer for a smooth sauce.
- Drizzle the gravy over the Dong Po Rou on a serving plate and serve with green vegetables.
