Dongpo Pork Recipe

"Dongpo pork" is a Zhejiang cuisine dish primarily made with pork. The main ingredient and appearance of Dongpo pork are generally consistent: it uses pork with a balanced fat-to-lean ratio, cooked with various seasonings to create a dish neatly arranged in rectangular pieces, glossy red in color like agate. It's known for its tender texture that doesn't fall apart and its richness without being greasy.

The flavor profile of Dongpo pork is known for being delicious, rich, and full of five-spice flavors, with a lingering aftertaste. This dish is not only a delightful delicacy but also a part of Su Shi's cultural legacy. Below, I will provide a detailed introduction to the origins and techniques of Dongpo pork.

1.What is Dongpo pork?

Dongpo pork（东坡肉）is said to be created by Su Shi, a famous poet of the Northern Song Dynasty, and is related to his governance of West Lake during his second tenure in Hangzhou. During the Yuanyou period of the Song Dynasty, much of West Lake had been overrun by water chestnut grass. Upon assuming his post, Su Shi commanded and mobilized tens of thousands of laborers to construct a long causeway and build bridges to regulate the lake's waters, restoring the beauty of West Lake. This causeway later became one of the "Ten Scenes of West Lake," known as "Sudi Chunxiao."

After the successful completion of dredging West Lake, the people enthusiastically sent pork and wine to Su Shi. Feeling that it would be best to share these gifts with the laborers who had participated in the dredging, Su Shi ordered his household chef to "send the pork and wine together." However, the chef misunderstood and thought it meant to cook the pork with wine instead of water. Unexpectedly, this cooking method resulted in Dongpo pork, which turned out exceptionally delicious with a crispy and flavorful texture.

And that is how "Dongpo pork" has been passed down to this day.

2.What ingredients do you need to prepare?

The main ingredients for Dongpo pork include pork belly, ginger, green onions, soy sauce, beer, rock sugar, and other seasonings.

①Pork belly is the main ingredient for Dongpo pork, typically chosen for its balanced fat-to-lean ratio. This type of meat retains both its delicious flavor and rich fats during cooking, ensuring that Dongpo pork is rich but not greasy.

②Ginger and green onions are common seasonings used to enhance the aroma and remove any unpleasant smell from the dish.

③Soy sauce and beer are important seasonings in Dongpo pork, used to enhance the flavor and color of the dish. Authentic Dongpo pork is typically cooked with Shaoxing wine, which helps to remove any gamey odors and tenderizes the meat, adding to its flavor. However, if Shaoxing wine is not available at home, using beer as a substitute can also effectively remove undesirable odors and add flavor to the dish.

④Sugar is used to provide sweetness and enhance the glossiness of the dish.

3.How to prepare pork belly?

Blanching to remove impurities:Place the pork belly in a pot of cold water, add cooking wine, and boil for 20 minutes before removing. This step aims to remove any undesirable odor and impurities from the pork belly.

Cut into chunks:Cut the pork belly into approximately 5cm square pieces, or 4x4cm squares. Adjust the size according to personal preference and cooking needs.

Score the pork belly:Score the back of the pork belly pieces in a crosshatch pattern. This helps the pork belly absorb flavors more effectively during cooking.

Braising:Place the pork belly in a pot, add seasonings and enough water. Bring to a boil over high heat, then reduce to low heat and simmer. Cook until a chopstick can easily pierce through the meat.

4.How long to cook pork belly?

If cooking pork belly after blanching, typically simmer over low heat for 40-60 minutes after bringing to a boil over high heat. If using a pressure cooker, it usually takes about 40 minutes.

5.How to store Dongpo pork?

After cooking, Dongpo pork can be cooled down and stored in the refrigerator along with its broth. When serving, remove the meat pieces from the broth and place them on a serving dish. Heat a spoonful of the original broth in a pot, thicken it with a slurry, and pour it over the meat before serving. It's recommended to consume within 1-2 days for optimal freshness.

To pay homage to this classic dish and savor the deliciousness of Dongpo pork, I decided to make it. Surprisingly, it turned out successful and received unanimous approval from my family. Now, I'd like to share the method of making Dongpo pork with everyone.