Dong Po Braised Pork

Name: Dong Po Braised Pork
Yield: Serves 6-8
Cuisine: Chinese
Ingredients: 2 tablespoons vegetable oil; 6 spring onions (scallions); 3 cups (750 ml) Shaoxing wine; 8 cm (3¼ inch) piece ginger, sliced; 1 tablespoon caster (superfine) sugar; ½ cup (125 ml) light soy sauce; 2 tablespoons dark soy sauce; 10 g (⅓ oz) rock sugar (see Note); Steamed rice, to serve; 1-2 kg (2 lb 4 oz – 4 lb 8 oz) boneless pork belly, skin on

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Chinese-ish

By Joanna Hu and Rosheen Kaul

Published 2022

About

Braised pork is my death-row meal. Tender, rich and unctuous, and needing nothing more than steamed rice doused in the braising liquid to make a complete meal, this dish is the king – or emperor – of pork braises. The pork is braised exclusively in rice wine and aromats, with no water added. The result is the most tender, luxurious braise, which yields at the lightest touch. The distinctive red colour comes from caramelising the skin, and sometimes from the addition of red yeast rice, which

Ingredients

Method

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