DongPo Stewed Pork is a dish that is quite elaborately prepared, with pieces of meat with alternating layers of fat and lean, cooked for many hours until it becomes rich and melts in your mouth. DongPo Stewed Pork is a legendary dish that not only attracts diners with its rich and unique flavor but also arouses curiosity about its name and origin. If you are a fan of Chinese cuisine, let’s explore this dish and how to cook it to perfection.
What is DongPo Stewed Pork?
DongPo Stewed Pork, also known as Dong Po Rou, is named after the Song Dynasty poet and gastronome, Su Dongpo.
Originating from Hangzhou, China, and renowned as one of China’s most famous dishes, DongPo Stewed Pork is made by searing and then braising pork belly.
When eaten, it doesn’t feel greasy or heavy, but instead, the aroma of the wine creates a unique and attractive flavor.
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History of DongPo Stewed Pork
According to legend, during Su Dongpo’s impoverished life when he was exiled to Hangzhou, he improved the traditional process to create a completely new dish.
First, he braised pork, adding Huangjiu (yellow wine) to make the meat a reddish-brown color, then slowly simmered it over low heat. DongPo Stewed Pork has gone through three famous stages, from its first appearance to being highly appreciated as it is today, including:
From Xuzhou, northern Jiangsu province, DongPo Stewed Pork first appeared under the name Huy Zong braised pork.
In Huangzhou, now Huanggang, Hubei province, Su Dongpo further perfected the method and recipe for DongPo Stewed Pork .
Finally, in Hangzhou, DongPo Stewed Pork was officially named and became increasingly popular throughout China.
While living in Hangzhou, Su Dongpo held the position of water regulator. The local people, to show their gratitude, offered pork to Su Dongpo.
Afterwards, he cooked the meat into a dish and sent it back to each household. To show their respect, the local people decided to name the braised pork dish after him.
The Flavor of DongPo Stewed Pork
Initially, Su Dongpo’s braised pork did not have a standardized recipe with perfectly square pieces as it does today. Over time, the dish was gradually perfected, with the addition of more diverse seasonings. Nowadays, you can easily find similar braised pork dishes in many Asian countries. This is a testament to the influence of this special dish.
Up to the present, DongPo Stewed Pork with its extremely delicious flavor has become one of the signature dishes of Chinese cuisine. In almost every region of China, you can enjoy this dish. However, according to MIA.vn travel guide, to experience the “authentic” DongPo Stewed Pork , you should visit Hangzhou. Most restaurants here still maintain the most accurate and authentic recipe of DongPo Stewed Pork .
How to make DongPo Stewed Pork
To make DongPo Stewed Pork , you will need the following ingredients: pork belly, ginger, green onion, Shaoxing wine, and other seasonings.
First, wash the pork and let it dry. Then, place the pork belly in a non-stick pan and sear the skin until it’s golden brown.
Next, boil the pork with 10g ginger, 10g green onion, and 1 tablespoon of Shaoxing wine for about 10 minutes. Remove the pork, rinse it, and let it dry.
Cut the pork into small square pieces, about 2 fingers thick, and tie them together with string in a cross shape.
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Finally, arrange the prepared ingredients and pork in a pot. Add 2 tablespoons of brown sugar, 4 tablespoons of soy sauce, 2 tablespoons of dark soy sauce, 3 tablespoons of Shaoxing wine, and 400ml of water. Simmer over medium heat for 1 hour.
When the liquid starts to reduce, turn the pork skin-side down and cook for another 30 minutes. Then turn off the heat and your DongPo Stewed Pork is ready.
The Secret to DongPo Stewed Pork ‘s Flavor
The first time you taste DongPo Pork , what surprises most people is its tenderness, almost melting in your mouth. The meat is cut into perfect squares with alternating layers of lean and fat, leaving the skin intact. The seasoning of this Chinese dish is very elaborate, simmered for many hours, making the flavor even more fragrant and attractive.
The pork braised with wine has a very special, fragrant, and rich flavor. In addition, the meat is not too greasy even though there is quite a lot of fat. The finished product will be pieces of meat covered in a thick, sticky sauce, soft and perfectly seasoned. The pork skin is lightly fried and then braised over low heat, so the texture is extremely perfect.
Dong Po Pork is deceptively simple to prepare, yet its flavor profile is undeniably complex and distinct from other braised pork dishes. Best enjoyed with a steaming bowl of rice or sticky rice, this culinary masterpiece is a must-try for any food enthusiast. To truly capture the essence of this iconic dish, delve deeper into Su Dongpo’s original recipe and embark on your own culinary adventure.
