Dongpo Braised Pork Elbow
Glazed in a rich caramel sauce, this pork elbow melts in your mouth. A classic dish named after poet Su Dongpo, braised to perfection with a sweet-savory balance.
Ingredients
11 items- Pork elbow (front leg) 1 (about 1500g)
- Rock sugar 50g
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 4 tbsp
- Ginger 30g
- Scallion 1 stalk
- Star anise 2
- Cinnamon stick 1 small piece
- Bay leaves 2
- Salt 1 tsp
Nutrition
Steps （8 steps）
Blanch the pork elbow in boiling water with ginger, scallion, and 2 tbsp wine for 5 minutes. Skim off foam, drain.
In a pan, melt rock sugar with a little oil over low heat until dark amber. Carefully add 200ml water, stir, and set aside.
Sauté ginger, scallion, star anise, cinnamon, bay leaves in oil until fragrant. Add pork elbow, brown on each side over medium heat.
Add light soy sauce, dark soy sauce, and remaining 2 tbsp wine. Stir to coat. Pour in the sugar water and enough boiling water to submerge.
Bring to a boil, then reduce to low heat. Cover and simmer for 1.5 hours, turning the elbow once or twice.
Season with salt. Continue simmering for 30 minutes until the meat is fork-tender.
Increase to high heat. Thicken the sauce by basting the elbow constantly for about 10 minutes, until the sauce coats the spoon.
Transfer the elbow to a serving plate. Pour the thickened sauce on top, garnish with chopped scallions.
Tips
Caramelize sugar on low heat to prevent bitterness. Keep the simmer gentle for tender meat. Baste frequently during reduction for a glossy finish.
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