Dongpo Pork

About This Recipe

Hubei Dongpo Pork is a rare and delicious dish in Hubei cuisine, which originated in Hubei. It has a strong flavor and is good at steaming. It is famous for steaming, stewing, stir-frying and deep-frying. It is a homely taste in the hearts of local people.

Ingredients List

• 800g pork belly
• Appropriate amount of onion and ginger
• 3 spoons of cooking wine
• 4 tablespoons soy sauce
• 30g rock sugar
• Dark soy sauce 1 spoon
• Appropriate amount of salt

Cooking Steps

1. 1. Cut the pork belly into small pieces, add cooking wine and ginger slices, blanch in cold water pot to re
   o 70% heat.
2. 3. Add pork belly and stir-fry quickly over high heat until it changes color.
3. 4. Add onion and ginger and continue to stir-fry until cooked
4. 5. Add cooking wine, soy sauce, rock sugar and dark soy sauce to taste, stir well over high heat and serve.
5. 6. Remove from the pot and plate

Cultural Tips

E cuisine is a traditional cuisine of Chu region, with Wuhan cuisine as its core. Hubei cuisine pays attention to heat and cooking methods, and makes good use of the steaming method. Wuhan hot dry noodles, pork ribs, and lotus paste broth are all classic representatives of Hubei cuisine. Hubei Dongpo Pork is a household name in Hubei. It is a must-have dish for festivals and family gatherings, and is also the epitome of Hubei food culture.