Su Dong-Po in the Song dynasty. It was believed that the poet stewed the pork and when one of his friends came by for a visit, they engaged in a game of chess. They were so engrossed in the game that the dish was left unattended until a fragrant smell wafted from his kitchen. Thus, this forgotten over-cooked stewed dish was created ~ 'Dongpo Pork'.
The meat is so soft that you can just use break it up with a pair of chopsticks or snip it up with a pair of kitchen scissors.
Looks fatty? I don't go for the skin and fat, just the lean meat but my family members do. They remarked that the skin and fat were soft, smooth and tasty! You can serve this with white rice or thicken the gravy a bit and serve with mantou. Tastes good too.
Recipe for Dongpo Pork
- 650 gm pork belly with skin intact
- 3 to 4 spring onions
- 3 thin slices of young ginger
- 2.1/2 Tbsp light soya sauce
- 2 tsp dark soya sauce
- 1/4 tsp salt
- 1/2 cup water
- 50 gm rock sugar
- 1/8 tsp freshly ground black pepper
- 1/3 cup Shaoxing wine
- Prepare a steamer, make sure there's enough water and let it simmer.
- Boil some water in a wok, blanch the pork belly for about 10 mins. Take out and rinse under running water.
- Cut up the pork belly into 2 pieces.
- In a pot, add in the sauces, water, salt, rock sugar and black pepper, bring to a boil, test for taste, set aside.
- Place the spring onions, ginger slices in a casserole, put in the pork, skin side down on top.
- Pour the sauce mixture onto the pork and bathe the meat with the sauce. Pour in the wine. Cover the casserole and put this on the steamer tray, cover and let it steam/double boil under medium low heat, for 3.1/2 hours, till the meat is tender and the skin glossy. ( After every hour, bathe the meat with the sauce and flip over the pork belly).
- Fine tune to taste.
- Blanch some vegetables, arrange on the plate with the pork belly.
- Serve and enjoy.
I'm submitting this to Muhibbah Malaysian Monday! Do check it out Here!