Fragrant Dongpo Pork in Huizhou Style

Introduction:

Dongpo Pork is a classic Chinese dish that has been cherished for centuries. Named after the renowned Song Dynasty poet Su Dongpo, this dish is known for its tender meat and rich, savory sauce. In Huizhou style, Dongpo Pork is prepared with a unique blend of spices and cooking techniques that elevate the dish to new heights. This recipe will guide you through the process of creating a fragrant and delicious version of Dongpo Pork in Huizhou style.

Ingredients:

500g pork belly (preferably with skin)

The pork belly should be fresh and of high quality, ensuring the best flavor and texture.

3-4 cloves garlic, minced

Garlic adds a subtle aroma to the dish without overpowering the natural flavors of the pork.

2-inch piece of ginger, sliced

Ginger helps to balance the richness of the pork and adds a fresh, zesty flavor.

2 star anise

Star anise imparts a distinct and aromatic flavor to the dish.

2 cinnamon sticks

Cinnamon adds warmth and depth to the sauce.

1 tablespoon Sichuan peppercorns

Sichuan peppercorns give the dish a unique numbing sensation and enhance the overall flavor profile.

1 tablespoon soy sauce

Soy sauce provides the essential umami flavor to the dish.

1 tablespoon Shaoxing wine

Shaoxing wine helps to tenderize the meat and adds a fragrant complexity to the sauce.

2 tablespoons sugar

Sugar balances the savory elements and enhances the sweetness of the dish.

1 teaspoon salt

Salt is used to season the dish and bring out the natural flavors of the ingredients.

2 tablespoons cooking oil

Cooking oil is necessary for frying the pork belly and creating the rich sauce.

2 cups water

Water is used to create the braising liquid that will infuse the pork with flavor.

Preparation:

Prepare the Pork: Rinse the pork belly under cold water and pat it dry with paper towels. Score the skin side of the pork belly in a diamond pattern using a sharp knife. This step helps the skin crisp up during cooking and allows the flavors to penetrate deeper into the meat.
Blanch the Pork: Bring a large pot of water to a boil. Carefully place the pork belly into the boiling water and blanch for about 5 minutes. Remove the pork from the water and rinse it under cold running water. This step removes any impurities and excess fat, resulting in a cleaner and more flavorful final product.
Fry the Pork: Heat the cooking oil in a large skillet over medium heat. Place the pork belly, skin side down, into the skillet. Fry until the skin turns golden brown and crispy, about 10 minutes. Flip the pork and fry the other side briefly. Remove the pork from the skillet and set aside.
Braise the Pork: In the same skillet, add the minced garlic, sliced ginger, star anise, cinnamon sticks, and Sichuan peppercorns. Stir-fry for about 1 minute until fragrant. Add the soy sauce, Shaoxing wine, sugar, and salt. Pour in the water and bring the mixture to a simmer. Return the fried pork belly to the skillet, skin side up. Cover the skillet with a lid and let it simmer over low heat for about 1 hour or until the pork is tender. Adjust the seasoning if necessary.
Final Touches: Once the pork is tender, remove it from the skillet and set it aside to cool slightly. Skim off any excess fat from the braising liquid. Serve the pork belly warm, garnished with some of the braising liquid and additional herbs if desired.

Serving Suggestions:

Fragrant Dongpo Pork in Huizhou style can be served as a standalone dish or paired with rice, noodles, or steamed vegetables. It is also excellent when used as a topping for buns or dumplings. The rich, savory sauce pairs well with light and refreshing sides, such as cucumber salad or pickled vegetables.

Nutritional Information:

Per serving (approximate values):

Calories: 350 kcal
Protein: 25g
Fat: 20g
Carbohydrates: 15g
Sodium: 600mg

Tips and Variations:

Tips:

To ensure the skin becomes crispy, make sure to score it before frying and avoid overcooking it during the braising process.
If you prefer a less fatty version, trim some of the fat from the pork belly before cooking.

Variations:

For a spicier version, add a few dried red chilies to the braising liquid.
Incorporate other vegetables like carrots or potatoes into the braising liquid for added nutrition and flavor.

Conclusion:

Fragrant Dongpo Pork in Huizhou style is a delightful and aromatic dish that combines the tenderness of pork belly with a rich, savory sauce. By following this recipe, you can recreate this classic dish at home and enjoy its unparalleled taste and texture. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is sure to impress your family and friends.