Mapo Tofu Inspired Dongpo Pork
Mapo Tofu Inspired Dongpo Pork
Classic DishDongpo Pork
Prep: 20 min • Cook: 180 min. A fusion twist on the classic Dongpo Pork, this recipe infuses the rich, slow-braised pork belly with the bold, spicy, and numbing flavors characteristic of Sichuan's Mapo Tofu. The meltingly tender pork is coated in a complex sauce featuring chili bean paste (doubanjiang) and fragrant Sichuan peppercorns, offering a unique and unforgettable culinary experience.
- Preparation time
- 20 min
- Cooking time
- 3 hrs
- Total time
- 3 hrs 20 min
- Servings
- 4
Instructions
Prepare the Pork
- 1Place the pork belly cubes in a pot, cover with cold water, and bring to a boil. Simmer for 5 minutes to blanch. Drain and rinse the pork cubes under cold water.
- 2In the same pot (cleaned), add the blanched pork belly, sliced ginger, sliced garlic, doubanjiang, soy sauce, Shaoxing wine, ground Sichuan peppercorns, and rock sugar.
- 3Add enough hot water to just cover the pork belly. Stir to combine.
Braise the Pork
- 1Bring the liquid to a boil over high heat, then reduce heat to low, cover the pot, and simmer for 2.5 to 3 hours, or until the pork belly is fork-tender.
- 2Alternatively, transfer the ingredients to a clay pot or Dutch oven, bring to a simmer, then cover and braise in a preheated oven at 160°C (320°F) for 2.5 to 3 hours.
- 3During the last 30 minutes of cooking, remove the lid to allow the sauce to thicken slightly.
Serve
- 1Carefully arrange the braised pork belly cubes on a serving plate, ensuring the fat and lean layers are visible.
- 2Spoon the thickened sauce over the pork.
- 3Garnish with fresh scallions before serving.
Nutrition Information
- Calories
- 651 kcal
- Protein
- 25 g
- Fat
- 56 g
- Carbs
- 11 g
| Nutrient | Per serving |
|---|---|
| Calories | 651 kcal |
| Protein | 25 g |
| Fat | 56 g |
| Carbs | 11 g |
Tips
- Ensure the pork belly is cut into uniform cubes for even cooking and presentation.
- Low and slow braising is key to achieving the melt-in-your-mouth texture. Adjust cooking time as needed.
- Serve hot with steamed rice to soak up the delicious, flavorful braising liquid.
