Tender and Flavorful Dongpo Pork Recipe
Tender and Flavorful Dongpo Pork Recipe
Mastering Dongpo Pork (Dongpa Yuk) at Home: A Step-by-Step Guide (feat. Ryu Soo Young)
Inspired by Chef Ryu Soo Young’s Dongpo Pork from the show, I’ve recreated this dish at home. It’s so delicious and impressive that it’s perfect for serving guests!
Main Ingredients- 500g Pork Belly or Pork Shoulder
- 2-3 slices Ginger
- 1 Onion (cut into large pieces)
- 5 cloves Garlic (whole)
- Approx. 20 Black Peppercorns
- 1 Star Anise
- 200-250g Scallions (white parts, cut into large pieces)
- 650-700ml Water
Seasoning- 2-3 Tbsp Sugar
- 5 Tbsp Soy Sauce
- 1/4 cup Mirin (or cooking wine)
- 2-3 Tbsp Sugar
- 5 Tbsp Soy Sauce
- 1/4 cup Mirin (or cooking wine)
Cooking Instructions
Step 1
If using thick cuts of pork, score the surface with a knife to help the seasoning penetrate. Place the pork in a pot along with the sliced ginger, large chunks of onion, whole garlic cloves, black peppercorns, star anise, large pieces of scallion, and water. Add the sugar, soy sauce, and mirin. Bring to a boil over high heat with the lid off, and simmer for 40-50 minutes, allowing the flavors to meld and the liquid to reduce. Stir occasionally to prevent the pork from sticking to the bottom of the pot.
Step 2
As the cooking progresses, the liquid should reduce by about two-thirds. Check if the pork is tender by piercing it with a skewer; it should slide in easily. Carefully remove the cooked pork from the pot and let it cool slightly. Once it’s cool enough to handle, slice it into beautiful, bite-sized pieces. Be mindful not to cut it while it’s too hot, as it might fall apart.
Step 3
While the pork rests, continue to simmer the remaining liquid and vegetables in the pot for another 5-10 minutes, or until the sauce thickens to your desired consistency. If it’s too thin, let it reduce further; if it becomes too thick, add a splash of water. This process further enhances the vegetable flavors in the sauce. Transfer the sliced Dongpo Pork to a serving plate and generously spoon the reduced sauce over the top. For an elegant presentation, you can serve it alongside blanched bok choy.
