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Dongpo Pork－Hangzhou’s Trademark Dish
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Transtlate Dongpo pork, Hangzhou's trademark dish, is named after a distinguished poet Su Dongpo in the Song Dynasty. He is supposed to have invented the dish. The meat should be as tender as you can quite easily pry it into small pieces with chopsticks. As it is made from a slab of pork belly, there is a lot of fat, but the long cooking time results in fat sans much of its greasiness. The accompanying ginger and plainly cooked broccoli also help offset the fat. It takes at least four hours to make dongpo pork during which time it is simmered twice, braised, sautéd and steamed.
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Ingredients
1 kg (2.2 lb) piece pork belly
2 tablespoons vegetable oil
1 tablespoon tea leaves
4 stalks scallions
7 cm (3") length fresh, young ginger, sliced lengthways into matchstick widths
Optional: 300 g (11 oz) broccoli, cut into small florets
1 kg (2.2 lb) piece pork belly
2 tablespoons vegetable oil
1 tablespoon tea leaves
4 stalks scallions
7 cm (3") length fresh, young ginger, sliced lengthways into matchstick widths
Optional: 300 g (11 oz) broccoli, cut into small florets
Sauce Ingredients
1 cup water
8 cloves garlic, lightly crushed
5 slices old ginger (or 7 slices young ginger)
1 tablespoon black peppercorns
4 tablespoons soy sauce
2 tablespoons yellow wine (e.g. Shaoxing wine)
1/2 tablespoon sesame oil
2 tablespoons sugar
Thickening: 1 teaspoon corn flour, 1 tablespoon water, stirred well before use
1 cup water
8 cloves garlic, lightly crushed
5 slices old ginger (or 7 slices young ginger)
1 tablespoon black peppercorns
4 tablespoons soy sauce
2 tablespoons yellow wine (e.g. Shaoxing wine)
1/2 tablespoon sesame oil
2 tablespoons sugar
Thickening: 1 teaspoon corn flour, 1 tablespoon water, stirred well before use
Cooking steps
1.Bleach pork in boiling water. Take out from water.
2.Put pork back in pot and cover with water. Bring to a boil, and simmer for 30 minutes.
3.Heat a wok and add sauce ingredients. Mix well and bring to a boil. Add pork and cook each surface for a few minutes over a medium heat. Remove pork and drain well. Pour remaining sauce into a small saucepan and set aside.
4.Clean and drain wok. Heat vegetable oil to a medium heat. Fry pork on all sides until it is well browned, making sure skin side is a little crispy.
5.Steep tea leaves in hot water for a couple of minutes, remove and set aside. Place pork in pot of water again–topping up water if necessary. Add tea leaves and simmer for 30 minutes.
6.Place scallion stalks on bottom of a steamer. Transfer pork to steamer. Steam for 2 hours, turning pork after 1 hour (because of long steaming time, you may need to replenish steamer water).
7.Add broccoli to steamer for final 5 minutes of cooking time (boil it separately for 3 minutes if there is no room in steamer.
8.Remove pork to a serving dish and arrange broccoli around it. Reheat sauce in saucepan, adding and stirring in thickener. Pour over pork and serve.
Garnish with young ginger slivers, which are meant to be eaten.
Notes:
The leftover simmer water makes a good pork stock.
The leftover simmer water makes a good pork stock.
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