Dongpo Pork (Braised Pork Belly)
A classic Hangzhou dish featuring succulent pork belly braised in Shaoxing wine and soy sauce, resulting in a glossy red color, tender texture that melts in your mouth, and a rich, savory flavor.
Ingredients
10 items- Pork belly (with skin) 500g
- Shaoxing wine 200ml
- Light soy sauce 3 tbsp
- Dark soy sauce 2 tbsp
- Rock sugar 50g
- Ginger 20g
- Scallions 2 stalks
- Star anise 2 pieces
- Cassia cinnamon 1 small piece
- Water as needed
Nutrition
Steps （5 steps）
Place pork belly in a pot with cold water, add ginger slices and scallion sections. Bring to a boil over high heat, skim off foam, and continue boiling for 5 minutes. Remove pork, rinse under warm water, and drain.
Heat a little oil in a wok, add rock sugar, and stir over low heat until sugar melts and turns deep amber (be careful not to burn). Immediately add blanched pork pieces, stirring quickly to coat each piece evenly with caramel color.
Add Shaoxing wine, light soy sauce, dark soy sauce, star anise, cassia cinnamon, and remaining ginger and scallions. Stir well. Add hot water to submerge meat by about 2cm. Bring to a boil, then reduce to low heat, cover, and braise for 1.5 hours.
Check that the meat is tender by inserting a chopstick easily into the thickest part. Remove lid, turn heat to high, and reduce sauce, stirring occasionally to prevent sticking. When sauce thickens to a syrupy consistency that coats the back of a spoon, turn off heat.
Arrange braised pork belly in a serving dish, drizzle with remaining sauce, and garnish with chopped scallions. Serve hot. For even better texture, steam the dish for 5 minutes before serving.
Tips
Dongpo pork requires long slow braising to achieve its melt-in-the-mouth texture. Pay close attention when caramelizing sugar to avoid a bitter taste. Authentic Shaoxing wine is key for the signature flavor.
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