Dongpo Pork

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Blanch the pork belly: Bring a large pot of water to a boil. Add the pork belly and cook for 5-7 minutes to remove impurities. Skim off any foam that rises to the surface.

   Oko 10 min

2. 2

   Remove the pork belly from the pot and rinse it under cold water. Pat it dry thoroughly with paper towels.

   Oko 5 min

   Napomena kuhara: Ensure the pork is very dry to prevent oil splattering during searing.

3. 3

   Sear the pork belly: Heat a large pan over medium-high heat. Place the pork belly skin-side down in the hot pan and sear for 5-7 minutes until the skin is golden brown and crispy. Sear all other sides for 2-3 minutes each until lightly browned.

   Oko 15 min

   Napomena kuhara: This step helps render some fat and adds flavor and texture to the skin.

4. 4

   Prepare for braising: Arrange the sliced ginger and scallion segments evenly at the bottom of a heavy-bottomed pot or clay pot.

   Oko 2 min

5. 5

   Place the seared pork belly pieces skin-side up on top of the ginger and scallions.

   Oko 1 min

6. 6

   In a bowl, combine the Shaoxing wine, light soy sauce, dark soy sauce, rock sugar, and water. Stir until the rock sugar begins to dissolve.

   Oko 2 min

7. 7

   Pour the braising liquid over the pork belly. The liquid should almost cover the pork; add a little more water if necessary.

   Oko 1 min

8. 8

   Bring the liquid to a boil over high heat, then reduce the heat to low, cover the pot tightly, and simmer for 90 minutes. Check occasionally to ensure the liquid is not drying out.

   Oko 1 h 30 min

   Napomena kuhara: Maintain a very gentle simmer to keep the pork tender without breaking it apart.

9. 9

   After 90 minutes, carefully transfer the pork belly pieces to a heatproof bowl or steaming plate, keeping them skin-side up. Strain the braising liquid into a separate bowl, discarding the ginger and scallions.

   Oko 5 min

   Napomena kuhara: Handle the pork gently as it will be very tender.

10. 10

    Pour the strained braising liquid over the pork belly in the steaming bowl. Steam the pork belly for another 60 minutes until it is incredibly tender and almost melts in your mouth.

    Oko 1 h

    Napomena kuhara: Steaming further tenderizes the pork and allows the flavors to meld beautifully.

11. 11

    Carefully remove the steamed pork from the steamer. Serve immediately, spooning some of the rich braising sauce over each piece.

    Oko 3 min

    Napomena kuhara: Dongpo pork is traditionally served with plain steamed rice.