How to make Dongpo Pork

Why cooks start here

Dongpo Pork is cooked the way Hangzhou cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

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.