Dongpo Pork

Blanch pork belly skin-side down first to remove impurities

Boiling removes blood residue and reduces gamey odor

Use cold water and bring to boil gradually to prevent skin from shrinking

Arrange scallions and ginger in a single layer to form a base

Prevents meat from direct contact with pot bottom and adds aromatic flavor

Add 1-2 star anise under the meat pieces for deeper fragrance

Use a damp cloth to seal pot edges tightly around the lid

Maintains consistent steam pressure for tenderizing effect

Check moisture level after 15 minutes of boiling - add 1/4 cup water if needed

Use long chopsticks to gently flip each piece without breaking

Ensures even caramelization and balanced seasoning absorption

Wait 2 minutes after opening lid before flipping to stabilize steam

Skim oil while tilting pot slightly to preserve flavorful sauce

Reduces greasiness while concentrating savory flavors

Transfer meat skin-side up to maintain crispiness during final simmer

Proper doneness ensures melt-in-mouth texture for all diners

Test doneness by inserting a toothpick - should slide in easily

Fat ratio ensures juicy texture without excessive greasiness

Choose pork with even fat marbling for optimal tenderness

Handle meat gently using a slotted spoon to preserve shape

Prevents meat from breaking apart prematurely

Let meat rest 5 minutes before transferring to retain juices

Line pot bottom with bamboo mat before adding scallions

Prevents burning and allows even heat distribution

Soak bamboo mat in water first to prevent burning