Delicate Dongpo Pork in Sweet and Sour Sauce

Introduction:

The history of Dongpo pork is as rich and flavorful as the dish itself. Named after Su Dongpo, one of China’s most famous poets and statesmen, this dish has been beloved for centuries. Su Dongpo was exiled to Huangzhou during his political career, where he developed a deep connection with the local cuisine. One day, while experimenting with different cooking methods, he created what would become known as Dongpo Pork, a dish that perfectly balances sweet and savory flavors.

This recipe is not just a culinary delight but also a testament to the cultural heritage of Chinese gastronomy. The preparation of Dongpo pork involves several intricate steps, each contributing to its unique texture and taste. By following this detailed guide, you can recreate the authentic flavors of this classic dish in your own kitchen.

Ingredients:

500 grams of high-quality pork belly
3 tablespoons of Shaoxing rice wine
2 tablespoons of soy sauce
1 tablespoon of sugar
1 teaspoon of salt
1 teaspoon of white pepper
2 tablespoons of cornstarch
1 tablespoon of sesame oil
1 cup of water
1/2 cup of light soy sauce
1/4 cup of dark soy sauce
1/4 cup of vinegar
2 tablespoons of honey
2 tablespoons of cooking oil
2 star anise
2 cloves of garlic, minced
1 inch piece of ginger, minced
Fresh cilantro for garnish (optional)

Instructions:

Preparation: Start by selecting a high-quality piece of pork belly. Trim off any excess fat and cut the meat into even-sized cubes. Place the pork in a bowl and add Shaoxing rice wine, soy sauce, sugar, salt, and white pepper. Mix well to ensure all pieces are evenly coated. Let it marinate for at least 30 minutes, or preferably overnight for the best flavor.
Cooking: Preheat your oven to 160°C (320°F). In a large baking dish, arrange the marinated pork pieces in a single layer. Drizzle with sesame oil and sprinkle with cornstarch. Cover the dish with aluminum foil and bake for about 2 hours, or until the pork is tender and almost falling apart. Remove from the oven and let it cool slightly.
Sweet and Sour Sauce: While the pork is cooking, prepare the sweet and sour sauce. In a small bowl, mix together light soy sauce, dark soy sauce, vinegar, and honey. Set aside.
Browning: Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the minced garlic and ginger, and stir-fry until fragrant. Add the star anise and cook for another minute. Pour in the prepared sweet and sour sauce and bring to a boil. Reduce the heat and simmer for 5 minutes, allowing the flavors to meld together.
Final Touches: Once the sauce has thickened, gently place the cooked pork pieces in the pan. Toss them in the sauce to coat evenly. Cook for an additional 5 minutes, ensuring the pork absorbs the delicious flavors. Serve hot, garnished with fresh cilantro if desired.

Tips and Variations:

To enhance the flavor, consider adding a few slices of dried red chili peppers to the sauce for a hint of spiciness.
For a healthier option, you can reduce the amount of oil used in the final step or use a non-stick pan.
If you prefer a more traditional presentation, serve the Dongpo pork on a bed of steamed vegetables or alongside rice.

Conclusion:

Dongpo Pork in Sweet and Sour Sauce is a dish that transcends mere sustenance; it’s a celebration of culinary artistry and cultural heritage. By mastering this recipe, you not only honor the legacy of Su Dongpo but also bring a touch of refined elegance to your dining table. Whether enjoyed as part of a larger feast or as a standalone dish, Dongpo Pork promises to be a memorable experience for both the palate and the soul.