Dongpo Pork – 東坡肉 – Sybaritica

Dongpo Pork, or 東坡肉, features Pork Belly braised in soy sauce, sugar, rice wine and other aromatics until becomes tender and delicious.

Servings: 4 as one dish in a Chinese meal

• 1 lb. Pork Belly;
• 3 -4 Scallions;
• 4 thick slices Ginger;
• ½ cup Soy Sauce;
• ½ cup Shaoxing Wine;
• ¼ cup Sugar;
• 1 dried Red Chili optional;
• 1 Star Anise optional;

• Prepare the Pork Belly by pouring boiling water over it, then rinse well in cold water.
• Cut the belly into 2-inch squares and, if desired, tie the cubes with twine.
• Put the Scallion and Ginger at the bottom of a suitable pot and lay the Pork Belly over them, skin side down.
• Add the remaining ingredients and bring the pot to a gentle boil over moderate heat.
• Turn the heat to low and simmer for about two hours, or until the Pork, and the skin, is tender. Turn the Pork pieces over once or twice during cooking.
• Once finished cooking remove the Pork to a warm dish, strain the liquid, and return it to the pot.
• Turn the heat to high and reduce the sauce to a syrupy consistency.
• Spoon the sauce over the Pork and serve.