Description
A giant meat dish invented by Song poet Su Dongpo, akin to his famous Dongpo Pork. A specialty of Meishan, Sichuan (his hometown). A massive whole skin-on pork hock is slow-braised bone-in for a full day in soy and spices until meltingly soft.
Restaurants serving Dongpo Braised Pork Hock
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Whole skin-on pork hock
- Soy sauce
- Rock sugar
- Ginger
- Scallion
- Black vinegar
- Chili oil
- Star anise
Instructions
- [Authentic Recipe]
- Sear the skin of a giant bone-in pork hock over an open flame to remove hairs; wash well.
- Blanch with scallion and ginger.
- Melt rock sugar into caramel in oil, coating the hock to give it a red glaze.
- Add star anise, cinnamon, soy, and wine.
- Flood with water and braise on low for 3-
- hours until meat falls off the bone.
- Plate the hock.
- [Sichuan Style Finish]: Add minced ginger, scallion, black vinegar, and chili oil to the reduced broth to make a hot-sour sauce, and drench the meat.
Learn more Spice, substitutes, tips
Key spices
Intense gelatin of long-braised pork skin、offset by a refreshing ginger sauce
Substitutes at Japanese supermarkets
Substitute with Eisbein pork hock blocks in JP; braise for hours
Pairing
White Rice / Shaoxing Wine
Trivia
While Hangzhou's Dongpo Pork is sweet soy, Su Dongpo's hometown Meishan serves Dongpo Hock with a ginger and black vinegar sauce. It showcases Sichuan wisdom in making greasy meat refreshing.
Eating tips & etiquette
Served as a giant block, but no knife is needed. Chopsticks alone shred the meat effortlessly. The gelatinous skin is the best part, eaten over rice heavily drenched in the ginger sauce.
Allergen
Pork, Soybeans, Wheat