Dong Po Meat Recipe

Dongpo Pork is Hangzhou’s most famous cuisine for its great taste and  cultural legacy. The main ingredient is pork, exactly an approximately 2-inch square pork comprised of half fat meat and half lean meat. It is fat but not greasy, also with some fragrance of wine. You will need at least four hours to make dongpo pork during which time it is simmered twice, braised, sautéd and steamed.

Dong Po Meat

Ingredients (Serves 4)
1 kg (2.2 lb) piece pork belly
2 tablespoons vegetable oil
1 tablespoon tea leaves
4 stalks spring onions
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) or rice wine
1/2 tablespoon sesame oil
2 tablespoons sugar
Thickening: 1 teaspoon corn flour, 1 tablespoon water, stirred well before use.

You can also watch CCTV Chinese cooking Dung Po Pork Most authentic recipe below

Here are the detailed steps if needed.

  1. Blanch pork in a pot of boiling water. Throw out the 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.
  9. Garnish with young ginger slivers, which are meant to be eaten.

Notes: The leftover simmer water makes a good pork stock starter.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s