Hangzhou Dongpo Pork

Overview

Dongpo Pork is a famous dish in Hangzhou, stewed with pork. Its color, aroma and taste are all good and deeply loved by people. Slow fire, less water, and more wine are the secrets to making this dish. It is generally a square piece of pork about two inches long, half fat and half lean. It is fragrant and waxy, fat but not greasy, with the aroma of wine, bright red in color, mellow and juicy, crispy but not broken, and very delicious.

Tags

• hot dishes
• common dishes
• meat dishes
• old man
• winter recipes
• banquet dishes
• lunch
• cooking wine
• light soy sauce
• onions
• pork belly
• rock sugar
• ginger slices

Ingredients

Steps

1. 1 A piece of pork belly, cleaned.

   

2. 2 Add water to the pot, immerse the meat in cold water, turn to high heat, and blanch for 5 minutes.

   

3. 3 Blanch pork belly and cut into cubes.

   

4. 4 Place onion strips and ginger slices on the bottom of the casserole.

   

5. 5 Put the meat cubes into cubes, skin side down, into a casserole.

   

6. 6 Add cooking wine, light soy sauce, and rock sugar. Put it into a pot of water and stew for 3 hours.

   

7. 7 When simmering for 1.5 hours, turn the meat over once, skin side up, and continue to simmer for 1.5 hours.

   

8. 8 Place the stewed pork belly in another large bowl, skin side up.

   

9. 9 Remove the stewed meat soup from the stew pot, remove the ginger and green onion strips, and pour the remaining soup onto the pork belly. Cover the large bowl with plastic wrap and steam in a steamer for half an hour.

   

10. 10 Steamed Dongpo Pork!

    

11. 11 Plate it and that’s it!