Set out a scale and the equipment for Dongpo pork. Heat to 325°F / 163°C in the oven, or a quiet simmer on the stove and give it 5 minutes so the surface is actually hot. Weigh pork tenderloin, shaoxing wine, soy sauce, brown sugar, scallion, fresh ginger, star anise, cinnamon stick, kosher salt, toasted sesame oil. Dongpo pork is cooked in Hangzhou as its own plate, not as a copy of a restaurant menu. Brown the pork and braise it in wine, soy, and sugar until it glosses. Belly is the Hangzhou cut. Tenderloin, cooked in the same wine and sugar, is the pork this pantry weighs. Amounts are for 4 from foods this library can count.
