Dongpo Pork is a legendary dish from Zhejiang province, named after the renowned Song Dynasty poet Su Dongpo. This melt-in-your-mouth braised pork belly represents the pinnacle of Hangzhou’s culinary artistry, combining complex cooking techniques with rich, deep flavors. The dish showcases the Zhejiang cuisine’s emphasis on precise cooking methods and balanced taste profiles.
Traditionally prepared during festival celebrations and special occasions, Dongpo Pork demonstrates the sophisticated cooking techniques of Jiangnan region’s cuisine. The slow braising process transforms tough pork belly into incredibly tender, succulent meat with layers of caramelized fat and intense umami flavors.
Ingredients
- 1.5 kg pork belly, skin-on
- 3 tablespoons Shaoxing wine
- 4 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 3 tablespoons rock sugar
- 4 slices fresh ginger
- 4 green onion stalks
- 2 star anise
- 1 cinnamon stick
- 1/4 cup vegetable oil
- Water for braising
Instructions
- Blanch the pork belly in boiling water for 5 minutes to remove impurities. Remove and rinse with cold water, then pat dry completely.
- Cut pork belly into large 2-inch square pieces, ensuring each piece has alternating layers of fat and meat.
- Heat vegetable oil in a clay pot or heavy-bottomed pan. Sear pork belly pieces until golden brown on all sides, about 3-4 minutes per side.
- Add Shaoxing wine, light and dark soy sauces, rock sugar, ginger, green onions, star anise, and cinnamon stick.
- Pour enough water to almost cover the meat, then bring to a gentle simmer.
- Cover and braise on very low heat for 2-3 hours, turning meat occasionally to ensure even cooking.
- Remove lid during the last 30 minutes to allow sauce to reduce and meat to caramelize.
- When meat is extremely tender and can be cut with a spoon, remove from heat.
- Let rest for 15 minutes before serving, allowing flavors to settle.
- Slice and serve with steamed rice, garnishing with reserved sauce.
Chef Tips
- Use pork belly with even fat-to-meat ratio for best results
- Can be stored in refrigerator for up to 3 days, flavors improve overnight
- Serve with blanched bok choy for balanced presentation
- Avoid high heat to prevent meat from becoming tough
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