Hangzhou

Dongpo pork

Pork belly squares braised in rice wine until they wobble. A poet's dish that deserves its fame.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

150 minTime

12 gProtein each

mildSpice

Make it your way

Grandma's wayPork belly squares braised in Shaoxing wine and soy.

The original

625kcalsame

12 gproteinsame

1 gfibresame

150minutessame

Dongpo rou, Hangzhou's most famous dish.

Per serving, worked out from the ingredient table.

Pork belly600 g skin on, in 6 neat squares

Spring onion (green onion, scallion)a bunch, in long pieces

Gingera big thumb, sliced

Shaoxing wine1¼ cups

Soy sauce2½ tbsp

Dark soy sauce1 tbsp

Sugar3 tbsp rock sugar

Water¾ cup

Bok choy (pak choi)6 small heads, blanched, to serve

6 steps

1Blanch the pork squares 5 minutes, rinse and tie each with kitchen string like a parcel.
2Line a heavy pot with spring onion and ginger, place the pork skin side down on top.
3Add the wine, soy sauces, sugar and water. Bring to a boil, then cover and simmer on the lowest heat for 90 minutes.
4Turn the squares skin side up and simmer 30 minutes more, then reduce the liquid until it is glossy.
5Optional: steam the squares in small bowls for 20 minutes before serving, as Hangzhou restaurants do.
6Serve each square on blanched greens with the sauce spooned over.

Serve it like this

Serve each square in a small bowl or on a nest of blanched bok choy, string removed, glaze spooned over, with plain rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.