Dongpo Rou

Ingredients

Instructions

1. 1

   Bring a pot with the cold water, Shaoxing wine, and sliced ginger to a boil. Add the pork belly block and blanch for 3 minutes to remove surface impurities. Lift out, rinse briefly under warm water, and scrape off any foam clinging to the skin. Pat dry thoroughly. This cleaning step keeps the braising liquid clear and the flavor pure.

2. 2

   Cut the pork belly into 2 equal thick squares, each about 5 cm across, keeping the skin intact. In a small heavy pot or clay pot just large enough to hold the meat snugly, line the bottom with the scallion knots and half of the sliced ginger. A tight pot helps the liquid rise around the pork without needing dilution.

3. 3

   Place the pork pieces skin-side down over the scallions and ginger. Scatter in the remaining ginger, then add the light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, and hot water. The liquid should come about two-thirds of the way up the meat; add only a splash more hot water if needed.

4. 4

   Bring to a gentle boil over medium heat, skimming any foam. Once the sugar dissolves, reduce to the lowest steady simmer, cover, and braise for 25 minutes. The liquid should barely tremble, not boil hard, so the fat renders slowly and the layers stay neat.

5. 5

   Carefully turn the pork so it is skin-side up. Cover again and continue to braise gently for 20 minutes, until a chopstick slides through the fatty layers with slight resistance and the skin looks glossy and soft.

6. 6

   Uncover and raise the heat to medium. Spoon the braising liquid over the pork for 5 to 8 minutes until the sauce reduces to a shiny, syrupy glaze that coats the meat. Do not reduce until dry; there should still be enough sauce to nap the pieces. Remove the scallions and most of the ginger before serving.

7. 7

   Let the pork rest for 5 minutes off the heat so the glaze settles. Serve each piece whole or halve it crosswise, spooning over the reduced sauce. Traditionally it is excellent with plain steamed rice or blanched greens to balance the richness.

Nutrition per serving

Notes

• •Choose pork belly with even alternating layers of fat and lean; very thin lean layers can dry out before the fat turns silky.
• •A small, heavy pot is essential for a 60-minute version: it minimizes evaporation and helps the braise stay concentrated.
• •If you have extra time, the flavor deepens further after cooling and reheating, but this recipe is designed to be fully satisfying within the time limit.
• •For a more traditional presentation, tie each pork square loosely with kitchen twine before braising, then remove the twine before serving.

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