Dongpo Pork

Name: Dongpo Pork
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 800 g pork belly — square; 80 ml Shaoxing wine; 40 g rock sugar; 4 tbsp soy sauce; 4 scallions; 6 slices ginger; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Dongpo Pork, a cherished dish from Hangzhou, is a staple of home gatherings, where the art of cooking is passed down through generations. Crafted with a generous hand and an intuitive sense for seasoning, this version captures the essence of a well-loved Chinese family recipe, meant to be shared around a table filled with laughter and stories.

The dish is a symphony of rich flavors and textures, with succulent pork belly bathed in a fragrant mixture of Shaoxing wine, rock sugar, and soy sauce. Each bite offers a tender, melt-in-the-mouth experience, with the subtle warmth of ginger and scallions weaving through the sweetness and umami depth. A dish meant to be savored slowly, inviting diners to linger and enjoy every morsel.

Ingredients

800 gpork belly — square
80 mlShaoxing wine
40 grock sugar
4 tbspsoy sauce
4scallions
6 slicesginger
to tastefine sea salt

Method

Begin by cutting the 800 g pork belly into large, even cubes, roughly 5 cm each. Rub the pork pieces with fine sea salt, ensuring each piece is evenly coated. This step helps to season the meat throughout and enhances the flavor during cooking.
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, carefully add the pork belly pieces, skin side down. Brown each side until a deep golden color forms, about 3-4 minutes per side. This caramelization adds depth to the flavor and helps lock in the juices.
Remove the pork from the pot and set aside. In the same pot, add 6 slices of ginger and the white parts of 4 scallions, cut into 5 cm lengths. Sauté until fragrant, which should take about 1-2 minutes. This step infuses the oil with aromatic flavors that will permeate the pork during braising.
Return the browned pork belly to the pot, arranging the pieces in a single layer, skin side up. Pour in 80 ml of Shaoxing wine and 4 tablespoons of soy sauce. Add 40 g of rock sugar, distributing it evenly around the pot. The combination of wine and soy sauce will create a rich, savory braising liquid, while the sugar will balance the flavors and help achieve a glossy finish.
Add enough water to the pot to just cover the pork. Bring the mixture to a boil over high heat, then reduce to a low simmer. Cover the pot and let the pork braise gently for about 2 hours, or until the meat is tender and easily pierced with a fork. The liquid should reduce and thicken, coating the pork with a rich glaze.
Once the pork is tender, taste the sauce and adjust the seasoning with more fine sea salt if needed. The sauce should be savory with a hint of sweetness. Serve the Dongpo Pork hot, garnished with the green parts of the scallions, sliced thinly. Pair with steamed rice to soak up the flavorful sauce.