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Chinese Dongpo Pork Recipe

Chinese · Main course · 170 min total

A classic Hangzhou dish featuring tender, melt-in-your-mouth pork belly braised in soy sauce and rice wine, named after the poet Su Dongpo.

Ingredients

• 1 kg pork belly, skin on
• 2 tablespoons vegetable oil
• 3 tablespoons sugar
• 3 tablespoons Shaoxing rice wine
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 cups water
• 4 slices ginger
• 2 spring onions, cut into 2-inch pieces
• 1 star anise
• 1 cinnamon stick

Instructions

1. Cut pork belly into 2-inch square pieces. Blanch in boiling water for 5 minutes, then drain and rinse.
2. Heat oil in a wok over medium heat. Add sugar and cook until caramelized (golden brown).
3. Add pork pieces and stir-fry to coat with caramel. Add Shaoxing wine, light soy sauce, dark soy sauce, water, ginger, spring onions, star anise, and cinnamon.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, turning pork occasionally, until tender and sauce thickens.
5. Remove lid and increase heat to medium-high to reduce sauce until glossy, about 10 minutes. Serve hot.

Tips

• For best results, use pork belly with a good balance of fat and lean meat.
• Can be made ahead and reheated; flavors deepen overnight.
• Serve with steamed rice and blanched greens.

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