Melt in your mouth, and a sublime flavor is expected when you take a bite of Dong Po Rou (东坡肉), a traditional recipe dating back to the Song Dynasty. It is a traditional Chinese cuisine of Hangzhou (杭州), created by Su Dong Po, a famous scholar, writer, poet, calligrapher, gastronome, and court official of the Song dynasty. Over the centuries, this dish has become very popular, and once you taste it, you’ll know why!

Dong Po Rou is surprisingly simple to prepare because it only involves a few ingredients. You need a few hours of braiding before you can taste the fantastic evening combination of flavor and texture of the meat, which is worth the wait.

=======================================
Recipe:
(Please download the recipe and read the full details at )

Ingredients:
1 piece (about 1.8 pounds) of pork belly
4 stalks of spring onions, cut to 4cm length
1.5oz of sliced ginger
2.5 cups of water
1.5oz of rock sugar
1/2 cup premium-grade light soy sauce
1 tbsp dark soy sauce
3/4 cup of Shaoxing wine
2 star anise (optional)
1 cinnamon bark (optional)
2 bay leaves (optional)

Method:
1. Place the pork belly skin-side down in the hot wok. Allow it to sear until the skin turns a light brown.
2. Remove the pork belly from the pan and use a sharp knife to scrape the skin’s surface to remove burned hair and other impurities.
3. Place the pork belly in a pot of cold water. Add the wine, ginger, and green onion. Turn up the heat and bring the water to a boil. Once boiling, cook for five more minutes, then remove the pork.
4. Cut the pork into 5mm to 7mm squares. Tie each piece of pork belly with butcher’s string.
Sauté the green onions and ginger slices in oil over medium until they become aromatic.
5. Place the green onion sections at the bottom of the pot, then add the ginger slices on top of them. Lay the pork belly pieces, skin side down, on the bed of green onions. Add the Shaoxing wine, light and dark soy sauce, rock sugar, spices, and enough water to cover the pork. Bring the liquid to a boil, then reduce the heat to a bare simmer. Cover the pot with a lid and braise for 90 minutes.
6. After 90 minutes, turn the pork over and continue braising for another 90 minutes or longer until tender).
7. Once the braising is complete, remove the butcher’s string from the pork and taste the braising liquid left in the pot to determine if any adjustments are needed.
8. Next, reduce the braising liquid until it thickens enough to coat the back of a metal spoon. Strain the gravy through a fine wire mesh strainer for a smooth, clean sauce.
9. Drizzle the gravy over the Dong Po Rou on the serving plate and serve it alongside the green vegetables.

=======================================

The soundtracks in this video have the following Artlist license:
License Owner – KWAN KA PANG
License Number – 540246

Borrtex – A Quick Coffee

=======================================
Website:

source