Skip to main content
logo
Food Advertising by

Dongpo Pork




Dongpo Pork is a porky dish accidentally created by one of China's famed poets,
Su Dong-Po  in the Song dynasty.  It was believed that the poet stewed the pork and when one of his friends came by for a visit, they engaged in a game of chess.  They were so engrossed in the game that the dish was left unattended until a fragrant smell wafted from his kitchen.  Thus, this forgotten over-cooked stewed dish was created ~ 'Dongpo Pork'.











The meat is so soft that you can just use break it up with a pair of chopsticks or snip it up with a pair of kitchen scissors.


Looks fatty?  I don't go for the skin and fat, just the lean meat but my family members do.  They remarked that the skin and fat were soft, smooth and tasty!  You can serve this with white rice or thicken the gravy a bit and serve with mantou.  Tastes good too.

Recipe for Dongpo Pork

Ingredients
  • 650 gm pork belly with skin intact
  • 3 to 4 spring onions
  • 3 thin slices of young ginger
  • 2.1/2  Tbsp light soya sauce
  • 2  tsp dark soya sauce
  • 1/4  tsp salt
  • 1/2 cup water
  • 50 gm rock sugar
  • 1/8  tsp freshly ground black pepper
  • 1/3  cup Shaoxing wine
Preparation
  1. Prepare a steamer, make sure there's enough water and let it simmer.
  2. Boil some water in a wok, blanch the pork belly for about 10 mins.  Take out and rinse under running water.
  3. Cut up the pork belly into 2 pieces.
  4. In a pot, add in the sauces, water, salt, rock sugar and black pepper, bring to a boil, test for taste, set aside.
  5. Place the spring onions, ginger slices in a casserole, put in the  pork, skin side down on top.
  6. Pour the sauce mixture onto the pork and bathe the meat with the sauce.  Pour in the wine.  Cover the casserole and put this on the steamer tray, cover and let it steam/double boil under medium low heat, for 3.1/2  hours, till the meat is tender and the skin glossy. ( After every hour, bathe the meat with the sauce and flip over the pork belly).  
  7. Fine tune to taste.
  8. Blanch some vegetables, arrange on the plate with the pork belly.
  9. Serve and enjoy.
Note :  Do ensure that there's enough water in the steamer pot, now and then.


I'm submitting this to   Muhibbah Malaysian Monday!    Do check it out  Here!

Comments

  1. I'm always lousy cooking pork. Really envy your dish and I wish that I can cook this dish as good as you.

    ReplyDelete
  2. Wow...looks delicious ! I must try this one day :) Love the fat :p

    ReplyDelete
  3. I have yet to try this, probably i will use the pressure cooker to cook, 3hours++ is pretty long huh, hehehe..

    ReplyDelete
  4. It looks so so nice. Wish i can find time to try it out!

    Papacheong
    http://home-cook-dishes-for-family.blogspot.com/

    ReplyDelete
  5. Cheah, I remember I had this DongPo Pork in HangZhou China at a restaurant just next to the beautiful West Lake. The pork was really fatty compare to yours, I also go for the meat only ;DD
    I thought this is stewed not until I saw your post..do you think I can use slow cooker ;D

    ReplyDelete
  6. Ooooh, seriously hungry now! We love this dish, always get it when we go to Esquire Kitchen :) Soooo good with mantou.

    Thanks for another great MM entry!

    ReplyDelete
  7. Zoe
    It's easy, just put in the steamer but remember to add water in the steamer pot, that's all.

    Elin
    Gosh, you like the fat? Very filling and not healthy, momsie!

    Sonia
    I think you can use the pressure cooker, can try.

    Anncoo
    I suppose u can try with the slow cooker or pressure cooker. Or you can braise it first, then steam for 30 mins.

    Shaz
    Yes, totally agree with you, the gravy goes extremely well with mantou.

    yummylittlecooks
    Thanks for dropping by. Yes the lean meat is delicious to me!

    ReplyDelete
  8. PapaCheong
    Perhaps you can do it during the weekend.

    ReplyDelete
  9. i didnt know dongpo is a name of a poet, i thought it's just a name of some places in china or guangdong. I have the courage to eat the fats layer but i dont know whether i have the courage to cook this or not..

    ReplyDelete
  10. Mmmm...that's such a beautiful piece of fatty pork. Looks like it will melt in the mouth. I like that...once in a while :P

    ReplyDelete
  11. I have tried cooking this before using another recipe and they were delicious but too much fat for my liking! Yours have got so much lean meat, I like!

    ReplyDelete
  12. my mother taught me how to make this but somehow it wasn't melt in the mouth texture :(

    ReplyDelete
  13. Lena
    He's a very famous poet from Hangzhou. I'm sure you can, just let it steam and only remember to add water in the pot.

    MaryMoh
    I was told the fat melted in the mouth but I only zoomed in for the lean meat! Seems the skin is the best part!

    Jeannie
    You can try again with a not so fatty piece of pork belly. Then go for the lean meat.

    ReplyDelete
  14. It looks very well done! Perhaps the steaming time can be shortened using the pressure cooker.

    ReplyDelete
  15. babe_kl
    Thanks for visiting my blog. The fat is soft, melt in the mouth.

    Biren
    Thanks! I suppose you can use a pressure cooker to make this.

    ReplyDelete
  16. One of my favs! I'd attack the fats first.

    ReplyDelete
  17. pigpigscorner
    Hmmm .... didn't know you like the fatty parts! If you don't mind the fat, then you should give this dish a shot!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Braised Pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇

Not only is this Braised Pork ribs with mushroom  a homey dish, it's also very easy to prepare.  There are also three ways of cooking this delicious dish.  You can cook this in a pressure cooker if you're pressed for time, or in a slow-cooker or traditionally, simmering it in a good old fashioned, Wok!



Braised pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇
Ingredients

450 gm spare ribs12 Shitake mushrooms, soaked and stemmed 6 slices of ginger1/2 teaspoon black peppercorns, crushed1/4 teaspoon dark soya sauce1/4 tsp  chicken granules (optional)2.1/2 cups water, or morelight soya sauce, sugar and salt to tasteMethod In a wok shallow fry the ginger with some oil, then add in the mushrooms and stir-fry.Add in the spare ribs, stir-fry on high heat for about 5 mins. then add in  and some water.  Add in the sauces, crushed black peppercorns, chicken granules, lower the heat and cook till the ribs are tender.Fine tune to desired taste.Serve.