Sweet Mashed Dongpo Pork
Mastering the ‘Black and White Chef’ Challenge: An Advanced Application with Sweet Mashed Dongpo Pork
Lately, I’ve been completely hooked on the show ‘Black and White Chef’! And wow, Dongpo Pork features so often, making me crave it! In episode 6, the Baeksujeo team presented a dish called ‘Mashed Potatoes and HongsoYook,’ and I was incredibly curious about its flavor. ✨ I wanted to make Dongpo Pork, but I had sweet potatoes at home instead of regular potatoes, and frankly, making individual garnishes felt too much effort. I thought, ‘People like me who want to try this might hesitate because it seems like a lot of work.’ So! I decided to apply my own creative spin and made it my way. I wasn’t sure if it would turn out as a culinary experiment gone wrong, but oh my goodness… you must try making this. I felt like I’d truly achieved something special with this creation!
Dongpo Pork Ingredients- 1kg Pork Shoulder (Pork Belly or Pork Jowl are also suitable)
- 100ml Cooking Oil
- 1 bottle of Shuang Hu Tang (Korean traditional herbal drink)
- 1 Tbsp Chunjang (Black Bean Paste)
- 2 Tbsp Soy Sauce
- 2 Tbsp Oyster Sauce
- 3 Tbsp Sugar
Dongpo Pork Garnish- 10 heads Bok Choy
- 0.5 tsp Salt
Sweet Mashed Ingredients- 2 Sweet Potatoes (approx. 350g)
- 100ml Milk
- 0.5 tsp Salt
- 0.5 tsp Black Pepper
Sweet Mashed Sauce- 6 Tbsp Sweet Potato Mash (heaping)
- 3 Tbsp Dongpo Pork Braising Sauce
- 100ml Milk
- 10 heads Bok Choy
- 0.5 tsp Salt
Sweet Mashed Ingredients- 2 Sweet Potatoes (approx. 350g)
- 100ml Milk
- 0.5 tsp Salt
- 0.5 tsp Black Pepper
Sweet Mashed Sauce- 6 Tbsp Sweet Potato Mash (heaping)
- 3 Tbsp Dongpo Pork Braising Sauce
- 100ml Milk
- 6 Tbsp Sweet Potato Mash (heaping)
- 3 Tbsp Dongpo Pork Braising Sauce
- 100ml Milk
Cooking Instructions
Step 1
First, peel the 2 sweet potatoes. This step prepares them for steaming and ensures a smooth texture in the mash.
Step 2
Place the peeled sweet potatoes in a steamer basket over boiling water. Steam for 40 minutes, or until they are fork-tender. This thorough steaming is crucial for achieving a smooth and creamy mash later on.
Step 3
Prepare 1kg of pork shoulder for the Dongpo Pork. Cut it into your desired serving size, then score the surface with a knife. Making these cuts will help the sauce penetrate deeply into the meat, ensuring flavor throughout and improving the texture.
Step 4
Heat a generous amount of cooking oil in a pan over medium-high heat. Add the scored pork and fry until golden brown on all sides. This searing process locks in the juices, keeping the pork tender and moist.
Step 5
Continue to fry the pork, turning it occasionally, until all sides are nicely browned and slightly crispy. Ensure the exterior is well-cooked before proceeding to the braising stage.
Step 6
Once the pork is seared, add 1 bottle of Shuang Hu Tang, 1 Tbsp Chunjang, 2 Tbsp Soy Sauce, 2 Tbsp Oyster Sauce, 3 Tbsp Sugar, and 600ml of water to the pan. The Shuang Hu Tang adds a unique herbal depth, while the Chunjang provides a rich color and savory note.
Step 7
Cover the pan tightly with a lid and reduce the heat to low. Let the pork simmer gently for 50 minutes. This slow braising allows the meat to become incredibly tender and absorb all the flavors of the sauce.
Step 8
After 50 minutes, remove the lid and increase the heat to medium. Continue to simmer uncovered for another 20 minutes, allowing the sauce to reduce and thicken. Keep an eye on it to prevent burning as it thickens. Your Dongpo Pork is now ready!
Step 9
Now, let’s make the sweet mash! Take the steamed sweet potatoes and place them in a bowl. While still warm, add 100ml of milk, a pinch of salt, and a pinch of black pepper. Mash them thoroughly using a potato masher, immersion blender, or fork until you achieve a smooth and creamy consistency.
Step 10
Time to prepare the sweet potato sauce! In a saucepan, combine 6 heaping tablespoons of the sweet potato mash with 3 tablespoons of the Dongpo Pork braising sauce. Add 200ml of milk and whisk well. Bring to a gentle simmer over low heat, stirring occasionally, until the sauce thickens to your desired consistency.
Step 11
To ensure a silky smooth sauce, strain the sweet potato sauce through a fine-mesh sieve. This step removes any remaining fibers or lumps, resulting in a luxurious texture.
Step 12
Finally, prepare the garnish. Bring a pot of water to a boil and add 1 Tbsp of salt. Add 10 heads of washed bok choy and blanch them briefly until tender-crisp. The fresh, slightly crunchy bok choy provides a lovely contrast to the rich pork.
Step 13
Now for the plating! Ladle a generous amount of the smooth sweet potato mash sauce onto your serving plate. Arrange the tender Dongpo Pork pieces on top, accompanied by the blanched bok choy. This dish is perfect for special occasions or anytime you want to impress with a unique and delicious meal!
