Dongpo Pork Recipe
Chinese · Main course · 170 min total
Dongpo Pork is a classic Hangzhou dish featuring succulent, melt-in-your-mouth pork belly braised in soy sauce and rice wine until tender and caramelized. This recipe recreates the rich, savory-sweet flavors at home.
20
min prep
min prep
150
min cook
min cook
4
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 1.5 lbs pork belly, skin on
- 2 tbsp vegetable oil
- 3 tbsp rock sugar (or brown sugar)
- 1/4 cup Shaoxing wine (or dry sherry)
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 cups water
- 4 slices ginger
- 4 scallions, cut into 2-inch pieces
- 1 star anise
- 1 cinnamon stick
Instructions
- Cut pork belly into 2-inch square pieces. Blanch in boiling water for 5 minutes, then drain and rinse.
- Heat oil in a heavy pot over medium heat. Add rock sugar and cook until melted and amber, about 3 minutes.
- Add pork pieces, turning to coat with caramel. Pour in Shaoxing wine, light soy sauce, dark soy sauce, and water. Add ginger, scallions, star anise, and cinnamon.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, turning pork occasionally.
- Remove lid and increase heat to medium. Cook for another 15-20 minutes until sauce thickens and pork is glazed. Serve hot.
Tips
- For extra tenderness, steam the braised pork for 30 minutes before serving.
- Serve with steamed rice and blanched greens like bok choy.
- Leftovers can be refrigerated and taste even better the next day.
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