Dong Po Braised Pork
Braised pork is my death-row meal. Tender, rich and unctuous, and needing nothing more than steamed rice doused in the braising liquid to make a complete meal, this dish is the king – or emperor – of pork braises. The pork is braised exclusively in rice wine and aromats, with no water added. The result is the most tender, luxurious braise, which yields at the lightest touch. The distinctive red colour comes from caramelising the skin, and sometimes from the addition of red yeast rice, which I have omitted here.
1-2-kilogram boneless pork belly, skin on
2 tablespoons (40ml) vegetable oil
1 tablespoon (4 teaspoons) caster sugar
6 spring onions
8cm piece ginger, sliced
750ml Shaoxing wine
½ cup light soy sauce
2 tablespoons (40ml) dark soy sauce
10 grams rock sugar (see Cook’s note)
steamed rice, to serve
Place the pork belly in a large saucepan or stockpot of boiling water and blanch for 10 minutes. Skim any impurities from the surface, then drain the pork belly and place on a tray or plate in the fridge to chill for 10-15 minutes.
Heat the oil and sugar in a wok or frying pan over a medium heat and stir-fry until the sugar turns into a dark caramel. Add the pork, skin side down, and reduce the heat to medium-low. Caramelise the pork skin until it turns a dark golden colour, then transfer to a plate.
In a heavy-based saucepan (traditionally, we use a clay pot), lay the spring onions in a thick layer to cover the base and follow with the ginger slices. Lay the pork, skin side down, over the spring onions and ginger. Pour the Shaoxing wine over the top
