Dongpo Rou

Method

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1. Blanch the pork squares in boiling water 5 minutes, then drain and rinse them.

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2. Tie each square around its middle in both directions with butcher's string, like a parcel.

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3. Lay the whole spring onions and ginger slices across the base of a heavy pot to make a raft.

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4. Set the pork squares on top, skin side down, in a single layer.

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5. Pour in the Shaoxing wine, both soy sauces, the rock sugar and the water. The liquid should nearly cover the pork.

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6. Bring to a simmer, cover tightly, and cook over the lowest heat 2 hours 30 minutes.

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7. Turn each square skin side up and cook uncovered 30 minutes, basting, until the sauce is syrupy.

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8. Lift the squares carefully into bowls, skin up, and steam them 20 minutes to finish.

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9. Strain the sauce, reduce it if thin, and spoon it over. Scatter with spring onion and snip the strings at the table.

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Chef’s Tips

• Tie every square. Untied pork falls apart in the pot.
• A raft of spring onion and ginger so nothing touches the base.
• Mostly wine, not water. It is the whole flavour.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Steamed rice
• Blanched greens
• A pot of green tea

Storage & Reheating

Refrigerated for 4 days and better on the second. Freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.