15 Chinese Dongpo Pork Recipe Savor The Mouthwatering Goodness!

Published on: Mar 23, 2024

Chinese Dongpo Pork is a classic dish that originated from the Song Dynasty, created by the renowned poet and gastronome Su Dongpo. It is a slow-cooked, melt-in-your-mouth pork belly dish that is famous for its tender texture and rich flavor. The dish has been passed down for centuries and has become a staple in Chinese cuisine. In this article, we will dive deeper into the history of Dongpo Pork and walk you through a traditional recipe to recreate this delicious and timeless dish in your own kitchen.

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This dish is a simple yet flavorful stir-fry made with thinly sliced pork, bell peppers, and onions. The pork is marinated in a mixture of soy sauce, rice wine, and cornstarch before being stir-fried with the vegetables. The dish is seasoned with garlic, ginger, and chili flakes, giving it a spicy and aromatic flavor. It is often served with rice and makes for a quick and easy dinner option.
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This dish is a favorite among meat lovers and is often served as a main course or as part of a family-style meal. It is made with pork belly that is marinated in a mixture of soy sauce, hoisin sauce, and honey, then slow-cooked until the meat is tender and the skin becomes crispy. The key to making this dish is to baste the pork with the marinade throughout the cooking process, giving it a sticky and flavorful glaze. It is usually served with rice or steamed buns and is a must-try for any pork lover.
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The History of Dongpo Pork

The Legend of Su Dongpo

According to legend, Su Dongpo was a talented poet, artist, and food enthusiast during the Song Dynasty. He was known for his love of food and often experimented with different recipes. One day, he created a dish using pork belly that was slow-cooked in a rich, flavorful broth. The result was a dish that was so tender and delicious that it was named after him – Dongpo Pork.

The Evolution of Dongpo Pork

Over time, Dongpo Pork has evolved into various versions, but the core recipe remains the same – a piece of pork belly, slow-cooked in a fragrant and flavorful broth. Many regions in China have their own take on this dish, with different variations in the ingredients and cooking methods. However, the essence of the dish is still the same – a celebration of the rich and diverse flavors of Chinese cuisine.

The Recipe for Dongpo Pork

Now that we know the history of this famous dish, let's dive into the traditional recipe for making Dongpo Pork.

Ingredients

- 2 pounds of pork belly - 2 tablespoons dark soy sauce - 2 tablespoons light soy sauce - 2 tablespoons Shaoxing wine - 2 tablespoons sugar - 2 tablespoons ginger, sliced - 2 tablespoons garlic, minced - 2 green onions, sliced - 1 teaspoon five-spice powder - 2 cups water - 2 tablespoons vegetable oil

Instructions

1. Cut the pork belly into 2-inch cubes and place them in a bowl. 2. In a separate bowl, mix together the dark soy sauce, light soy sauce, Shaoxing wine, sugar, ginger, garlic, green onions, and five-spice powder. 3. Pour the marinade over the pork belly and let it marinate for at least 2 hours, or overnight. 4. In a large pot, heat vegetable oil over medium heat. 5. Add the marinated pork belly and cook until it turns golden brown. 6. Pour in the marinade and add 2 cups of water. 7. Bring the mixture to a boil, then lower the heat and let it simmer for 1-2 hours until the pork is tender and the sauce has thickened. 8. Serve the Dongpo Pork over rice and enjoy! In conclusion, Dongpo Pork is a timeless dish that has stood the test of time and remains a beloved dish in Chinese cuisine. With its rich history and flavorful taste, it's no wonder this dish has been enjoyed for centuries. So why not try making this classic dish yourself with our traditional recipe and experience the deliciousness of Dongpo Pork in your own home?
15 chinese dongpo pork recipe Savor the mouthwatering goodness!

Chinese Sweet and Sour Pork

yield: 4 total time: 65 minutes
3.8 Stars (5 reviews)
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Ingredients

  • 12 ounces pork lean
  • kosher salt
  • 1 tablespoon Shaoxing rice wine
  • 2 tablespoons white sugar
  • 2 tablespoons black chinese vinegar or Chinkiang
  • 1 teaspoon soy sauce
  • 1/4 cup cornstarch divided
  • 1 egg beaten
  • 2 cups oil for frying
  • 3 scallions chopped into 1-inch segments
  • 1 piece ginger thinly sliced
  • 1/4 cup water or stock

Nutrition

  • Calories : 1210 calories
  • Carbohydrate : 15 grams
  • Cholesterol : 110 milligrams
  • Fat : 119 grams
  • Protein : 21 grams
  • SaturatedFat : 11 grams
  • Sodium : 330 milligrams
  • Sugar : 7 grams
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