Name: Dongpo Pork
Yield: Serves 4–6 with 2–3 Other Dishes
Cuisine: China
Ingredients: 90–105 ml (6–7 tbsp) Shaoxing wine or medium dry sherry; 30 ml (2 tbsp) sugar; 90–105 ml (6–7 tbsp) water; 90–105 ml (6–7 tbsp) thick or dark or mushroom soy sauce; 10 spring onions, trimmed and halved; 8 thick slices ginger, peeled; about 800 g (1¾ lb) belly pork with rind

Preparation info

Serves
4–6
with 2–3 Other Dishes

Difficulty
Medium

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

Ever since Su Dongpo waxed lyrical about pork in his poem, his name has become irrevocably linked with this casserole. Many restaurants in Hangzhou rival with each other in producing the ultimate version. Having eaten several myself, both in China and in Hong Kong, I have since worked out my own interpretation, and have also cooked it by both the easy way and the more lengthy way, both of which are listed below. I have to admit that whils

Ingredients

Method

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Ingredients

Method

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