Dongpo rou is named after the Song-dynasty poet Su Dongpo and is a hallmark of Hangzhou cuisine. The pork belly braises for hours.
In soy sauce, Shaoxing wine and sugar it becomes a glossy, meltingly tender piece of meat that dissolves on the tongue – a classic of the festive table.
Servings4
Time150 min
LevelAdvanced
Ingredients
Pork belly, in one piece★800 g
Shaoxing wine★250 ml
Soy sauce (light & dark)★3 tbsp each
Rock sugar★50 g
Spring onion4 stalks
Ginger4 slices
Star anise1
★ = available authentic in the Asia Boutique
Preparation
1
Blanch the pork belly briefly and cut into large cubes.
2
Line the pot base with spring onion and ginger.
3
Set the meat skin-side down on top.
4
Pour over wine, soy sauce and sugar.
5
Braise covered for 2 hours very gently until glossy.
Make it original
Shaoxing wine and rock sugar give dongpo rou its shine – in the Asia Boutique.
