Dongpo Pork
A classic Hangzhou dish with red-braised pork belly, tender and melt-in-your-mouth, rich in flavor from slow cooking.
Ingredients
11 items- Pork belly with skin 500g
- Scallions 2 stalks
- Ginger 5 slices
- Shaoxing wine 2 tablespoons
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 tablespoon
- Rock sugar 30g
- Star anise 2 pods
- Cinnamon stick 1 small piece
- Water as needed
- Cooking oil a little
Nutrition
Steps （8 steps）
Blanch pork belly cubes in cold water with ginger and 1 tbsp wine; bring to a boil, skim off foam, cook for 5 minutes, then drain.
Heat a little oil in a pot, add rock sugar, cook over low heat until melted and amber (3-5 minutes), being careful not to burn.
Add the blanched pork cubes, stir-fry quickly to coat evenly with caramel, about 2 minutes.
Add scallion sections, ginger slices, star anise, cinnamon stick; drizzle light and dark soy sauce and remaining wine; stir-fry for 1 minute until fragrant.
Pour in boiling water to cover the meat, bring to a boil then reduce to low heat; cover and simmer for about 1.5 hours until tender.
When the sauce reduces to one-third, taste and adjust seasoning (usually no extra salt needed).
Increase heat to high to reduce the sauce, stirring constantly for 3-5 minutes until the sauce thickens and glazes the meat.
Transfer to a serving plate, pour the sauce over, and garnish with chopped scallions if desired.
Tips
Caramelizing the sugar is critical; use low heat and watch carefully to avoid burning. Slow simmering ensures the meat becomes tender and flavorful without falling apart.
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