(No Ratings Yet)
Loading...A legendary Hangzhou specialty of melt-in-your-mouth pork belly slow-braised in Shaoxing wine, soy sauce, and rock sugar until lacquered and unctuous. Named after the Song dynasty poet Su Dongpo, this dish transforms a humble cut into something transcendent through patience and a glossy, deeply savory glaze.
Prep Time15 mins
Cook Time135 mins
Total Time150 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 680 kcalCalories
- 52 gFat
- 19 gSaturated Fat
- 12 gCarbs
- 0 gFiber
- 10 gSugar
- 32 gProtein
- 1080 mgSodium
- 480 mgPotassium
- 35 mgCalcium
- 2.5 mgIron
- 2 mgVitamin C
- 15 mcgVitamin A
Ingredients
For the pork
- 2 lbs pork belly with skin on, in one piece
- 2-inch piece fresh ginger, sliced
- 4 scallions, cut into 2-inch lengths
- 2 star anise pods
For the braising liquid
- 3/4 cup Shaoxing wine
- 1/4 cup light soy sauce
- 2 tablespoons dark soy sauce
- 100 g rock sugar (about 1/2 cup)
- 2 cups water
Directions
- 1. Bring a large pot of water to a rolling boil. Add the whole piece of pork belly and blanch for 5 minutes, skimming any foam that rises to remove impurities. Drain, rinse under cold water, and pat dry.
- 2. Using a sharp knife, cut the pork belly into 2-inch squares, making sure each piece keeps its layer of skin intact on top.
- 3. Scatter the ginger slices and scallion pieces across the bottom of a heavy Dutch oven or clay pot. Arrange the pork squares on top with the skin side facing down in a snug single layer.
- 4. Pour in the Shaoxing wine, light soy sauce, and dark soy sauce, then add the rock sugar and water. The liquid should nearly cover the pork; add a splash more water if needed.
- 5. Bring the pot to a boil over high heat, then immediately reduce to the lowest possible simmer. Cover with a tight-fitting lid and braise gently for 1 hour and 15 minutes, resisting the urge to stir.
- 6. Carefully flip each piece of pork so the skin now faces up. Re-cover and continue braising for another 30 minutes until the pork is fork-tender and the fat has turned translucent.
- 7. Remove the lid and increase the heat to medium. Simmer uncovered for 20 to 30 minutes, spooning the liquid over the pork occasionally, until the sauce reduces to a thick, glossy glaze that clings to the meat.
- 8. Transfer the pork to a shallow serving dish, nap each piece with the reduced glaze, and serve hot with steamed rice or split-open steamed buns to soak up every drop of sauce.
Cook’s Notes
- Choose pork belly with clearly defined alternating layers of fat and lean meat for the ideal silky-yet-tender texture.
- Rock sugar is essential for the signature glossy mahogany finish; substitute granulated sugar plus 1 tablespoon honey only if absolutely necessary.
- Keep the heat at a bare simmer throughout braising – a rolling boil will toughen the meat and cause the fat to render out too quickly.
- For an elegant traditional presentation, portion the pork into small individual porcelain bowls, ladle the glaze over, and serve each diner their own.
- Leftovers keep refrigerated for 3 days and taste even better the next day as the flavors continue to meld and deepen.
