Dongpo Pork

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Dongpo Pork is a celebrated Hangzhou specialty of pork belly braised slowly in Shaoxing wine, soy sauce, and rock sugar until the cubes are glossy, tender, and meltingly rich. Named for the Song dynasty poet Su Dongpo, the dish is prized for its balance of savory-sweet depth and silky, layered fat.

Nutrition Facts

Per serving (estimated)

• 680 kcalCalories
• 52 gFat
• 19 gSaturated Fat
• 12 gCarbs
• 0 gFiber
• 9 gSugar
• 28 gProtein
• 1280 mgSodium
• 480 mgPotassium
• 40 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the pork

• 2 lbs (900 g) skin-on pork belly, in one rectangular piece
• 2 tbsp neutral oil
• 4 cups cold water, for blanching

Aromatics

• 1 (4-inch) knob fresh ginger, sliced into coins
• 4 scallions, cut into 3-inch lengths
• 2 star anise pods
• 1 small (2-inch) cinnamon stick

For the braising liquid

• 1 cup Shaoxing wine
• 1/3 cup light soy sauce
• 2 tbsp dark soy sauce
• 1/3 cup (70 g) rock sugar, lightly crushed
• 3 cups hot water, plus more as needed

To serve

• Steamed baby bok choy or rice, for accompaniment

Directions

1. Place the pork belly in a large pot and cover with 4 cups cold water. Bring to a boil over high heat and blanch for 8-10 minutes to drive off impurities. Drain, rinse under cool water, and pat the skin dry with paper towels.
2. While the pork is still warm, tie it snugly with kitchen twine at 1-inch intervals along its length. This helps the slab hold its iconic tall rectangular shape during the long braise.
3. Heat 2 tbsp neutral oil in a heavy-bottomed Dutch oven or clay pot over medium heat. Place the pork skin-side down and sear until the skin is lightly golden, about 3 minutes; turn and brown the other sides for 2 minutes more.
4. Add the ginger and scallions and cook 1 minute until fragrant. Pour in the Shaoxing wine, both soy sauces, and the crushed rock sugar, then add 3 cups hot water. The liquid should reach about three-quarters up the side of the pork; add a splash more water if needed.
5. Bring the pot to a gentle boil, skim any foam, then reduce to the barest possible simmer. Cover and braise for 2 hours, turning the pork every 30 minutes so it absorbs the color evenly on all sides.
6. Uncover the pot, raise the heat to medium, and simmer for 25-30 minutes more, basting occasionally, until the liquid reduces to a glossy, syrupy glaze that clings to the pork.
7. Carefully lift the pork onto a cutting board, snip off the twine, and cut across the grain into 1-inch-thick rectangular blocks. Arrange them neatly on a warmed plate.
8. Spoon a generous amount of the reduced glaze over the pork and serve immediately with steamed rice or blanched greens to balance the richness.

Cook’s Notes

• Don't skip the blanching step; it pulls out blood and scum so the final sauce stays clear and glossy rather than cloudy.
• Use rock sugar (bing tang) if you can find it. It dissolves into a deep, lacquer-like sweetness that granulated sugar cannot replicate.
• Keep the braise at the gentlest possible simmer. Vigorous bubbling will emulsify the rendered fat and turn the sauce cloudy and greasy.
• Tying the pork with twine is the secret to those picture-perfect tall rectangular blocks; skip it and the meat will slump during the long cook.
• Dongpo Pork is even better the next day. Refrigerate overnight in the reduced sauce, then reheat gently and slice just before serving for cleaner edges and deeper flavor.

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