#braised

Dongpo-Schweinebauch — chinesisch rot geschmort

A glistening masterpiece of Hangzhou cuisine, named for the Song-dynasty poet Su Dongpo: thick squares of pork belly slow-braised in Shaoxing wine, soy sauce and sugar with ginger and scallion until the meat is meltingly tender and the fat turns silky and jelly-like. The cubes emerge mahogany-glazed and so soft they can be cut with chopsticks, balancing rich and sweet, savoury and aromatic. Cooked low and slow until the sauce reduces to a glossy syrup, Dongpo pork is a celebrated banquet dish — the very definition of luxurious, melt-in-the-mouth red-braised pork.