Dongpo Pork is a quintessential Zhejiang cuisine delicacy that originated in Hangzhou during the Song Dynasty. Named after the renowned poet Su Dongpo, this dish represents the pinnacle of Chinese braising techniques, featuring meltingly tender pork belly cooked in a rich, complex sauce that balances sweet, savory, and umami flavors.
The preparation requires patience and precision, with layers of pork slowly braised until they become impossibly soft, with fat that literally dissolves on the tongue. Each piece should have distinct layers of meat and fat, creating a visual and gustatory masterpiece that reflects the refined culinary traditions of Zhejiang province.
Ingredients
- 1.5 lbs pork belly, skin-on
- 3 tablespoons Shaoxing wine
- 2 inches fresh ginger, sliced
- 4 green onions, cut into sections
- 3 tablespoons rock sugar
- 1/4 cup light soy sauce
- 1/4 cup dark soy sauce
- 2 cups water
- 2 star anise
- 1 cinnamon stick
- 2 tablespoons vegetable oil
Instructions
- Cut pork belly into 2-inch thick squares, carefully scoring the skin in a diamond pattern without cutting through to the meat. Blanch the pork in boiling water for 3-4 minutes to remove impurities, then rinse thoroughly with cold water.
- Heat vegetable oil in a clay pot or heavy-bottomed pan. Gently brown the pork pieces skin-side down until the skin turns golden and slightly crisp, about 5 minutes.
- Remove pork and set aside. In the same pot, briefly stir-fry ginger and green onion sections until fragrant.
- Return pork to the pot, skin-side up. Add Shaoxing wine, rock sugar, light and dark soy sauces, water, star anise, and cinnamon stick.
- Bring the liquid to a boil, then reduce heat to the lowest setting. Cover and simmer for 2-2.5 hours, occasionally spooning the sauce over the meat.
- Carefully remove the pork and strain the sauce. Reduce the sauce over high heat until slightly thickened.
- Arrange the pork on a serving plate, skin-side up, and pour the reduced sauce over the meat.
- Let the dish rest for 10 minutes before serving to allow flavors to fully develop.
Chef Tips
- Choose pork belly with even fat marbling for best results
- Can be stored in refrigerator for 3-4 days, flavors improve with time
- Serve with steamed white rice to balance the rich sauce
- Avoid stirring too much during braising to keep meat pieces intact
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