Sichuan cuisine is renowned for its bold flavors and diverse ingredients, but among its many delights, Dongpo Pork Elbow stands out as a simple yet exquisite dish. Named after the poet and gastronome Su Dongpo from the Song Dynasty, this dish is not only a feast for the palate but also a testament to the beauty of rustic cooking. This article will guide you through the process of recreating this delectable dish in your own kitchen.
Ingredients
1 whole pork elbow (approximately 23 pounds)
2 tablespoons soy sauce (light and dark)
2 tablespoons Shaoxing wine (Chinese cooking wine)
1 tablespoon cooking oil
12 slices of ginger
34 cloves of garlic, smashed
23 tablespoons rock sugar (or brown sugar)
23 cups water (enough to submerge the pork)
Green onions for garnish
Salt and pepper to taste
StepbyStep Preparation
Step 1: Clean the Pork Elbow
Start by thoroughly cleaning the pork elbow. Rinse it under cold water to remove any impurities. Using a sharp knife, you can make a few shallow cuts on the surface of the skin to help the flavors permeate during cooking.
Step 2: Searing the Pork
Heat the cooking oil in a heavybottomed pot or Dutch oven over medium heat. Once the oil is hot, carefully place the pork elbow skin side down and sear it for about 57 minutes, until the skin is a beautiful golden brown. This step will render some fat and give the pork a lovely texture.
Step 3: Adding Aromatics
Once the pork is seared, remove it from the pot and drain excess oil, leaving about a tablespoon in the pot. Add the ginger slices and smashed garlic to the pot, sautéing them for 12 minutes until fragrant. This step will enhance the depth of flavor in your dish.
Step 4: Braising the Pork
Return the pork elbow to the pot and add the light soy sauce, dark soy sauce, Shaoxing wine, and rock sugar. Stir the mixture to thoroughly coat the pork, letting the sugar dissolve. Pour in enough water to cover the pork elbow completely.
Step 5: Simmering
Bring the pot to a boil, then reduce it to a gentle simmer. Cover tightly and let it cook for about 1.5 to 2 hours. The slow cooking will tenderize the pork and allow the flavors to develop. Occasionally check to ensure there’s enough liquid and stir gently to prevent sticking.
Step 6: Final Seasoning
Once the pork is tender, taste the braising liquid. If needed, add salt and pepper to enhance the flavor. At this stage, you can also adjust the sweetness by adding more sugar if desired.
Step 7: Serving
After simmering, carefully remove the pork elbow from the pot and let it rest for a few minutes. Slice it into thick, generous pieces, ensuring that each serving includes both meat and skin for an ideal texture contrast. Arrange the slices on a serving platter, spooning some of the braising liquid over them.
Garnish with fresh green onions for a touch of color and freshness.
Conclusion
Dongpo Pork Elbow is a testament to the idea that comfort food doesn’t have to be complicated. With simple ingredients and straightforward steps, you can create a dish that encapsulates the heart of Sichuan cuisine. Enjoy this dish with steamed rice or in a bao, allowing the rich flavors to take center stage. Gather your loved ones, and savor the soulful essence of homemade Dongpo Pork Elbow.