Dongpo Pork

Method

1. 01

   Step 1

   It's best to buy this kind of pork belly with three layers and five layers of skin, cut it into pieces about the size of two mahjong tiles.

   

2. 02

   Step 2

   Then tie it in a cross shape with cotton thread. This will help the meat retain its original appealing appearance even after long cooking times.

   

3. 03

   Step 3

   Brush a layer of oil on the clay pot.

   

4. 04

   Step 4

   Place a layer of ginger slices at the bottom, then add scallion segments.

   

5. 05

   Step 5

   Arrange the tied pork belly skin-side down neatly, preferably filling the space completely. This way, the cooked meat will look beautiful and retain its original appearance.

   

6. 06

   Step 6

   Pour in light soy sauce and Shaoxing wine. The ratio of light soy sauce to Shaoxing wine is about 1 : 1.5 . The exact amount depends on the amount of meat and the size of the pot. Make sure all the liquid covers the ingredients.

   

7. 07

   Step 7

   Adding rock sugar enhances the flavor and makes the meat look more glossy and appealing. Cover the clay pot, bring the water to a boil over high heat, then reduce to a simmer and cover for 1 hour. Ideally, use a gentle simmer that makes a soft bubbling sound every few seconds.

   

8. 08

   Step 8

   After 1 hour, turn the meat over so the skin is facing up, cover it, and simmer over low heat for another half hour. Before serving, you can add a little dark soy sauce to enhance the color and make it look even better.

   

9. 09

   Step 9

   The translucent Dongpo pork is the perfect match for Chinese New Year, isn't it?! Even the neighbor's kids are drooling with envy.

   

10. 10

    Step 10

    The pork skin was amazing.

    

11. 11

    Step 11

    The braised pork made with this Shaoxing wine is delicious!