Dongpo pork

Dongpo pork is braised pork belly cooked in substantial pieces with wine, soy sauce and sugar. Judy Leung’s preparation uses skin-on belly with alternating layers of meat and fat. She briefly blanches the slab before cutting it, then places the pieces over a bed of spring onions and ginger. Shaoxing wine, light and dark soy sauces and rock sugar provide the braising liquid in her version, without added water or stock.^[1]

The pork cooks gently in a covered pot until tender. Leung gives two methods: continuing the simmer in the same pot, or transferring the partly braised pieces to a steamer with some cooking liquid to finish. The remaining liquid can be reduced and spooned over the meat. Her account shows the dish served in small clay pots and suggests using any extra sauce with plain rice or noodles.^[1]