Named after the Song Dynasty poet Su Dongpo, this dish features a large cube of pork belly slow-braised in Shaoxing wine until it melts at the touch of chopsticks.
Nutrition & Info
349
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ soy
Equipment Needed
clay pot
Instructions
-
1
Blanch the whole pork belly, then cut into large uniform squares.
-
2
Line a clay pot with scallions and ginger.
-
3
Place pork squares skin-side down on the bed of aromatics.
-
4
Pour over Shaoxing wine, soy sauces, and rock sugar.
-
5
Seal and braise on the lowest heat for three hours, then flip skin-side up and serve.
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Did You Know?
Su Dongpo wrote a poem about this dish: slow fire, little water, and when the time is right, it will be beautiful.
Chef's Notes
Equipment Tips
- clay pot
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