Dongpo Pork

Name: Dongpo Pork
Yield: 3 servings
Cuisine: Chinese
Ingredients: 800g skin-on pork belly, in one thick piece; 400ml Shaoxing wine; 4 tbsp light soy sauce and 2 tbsp dark soy sauce; 60g rock sugar; 1 bunch spring onions; A large piece of ginger, sliced

东坡肉/dong-PAW roh/

Also known as: Dong Po Rou, Dongpo Rou, Hangzhou Braised Pork Belly

About this dish

Thick squares of pork belly braised slowly in Shaoxing wine, soy sauce and sugar until meltingly tender and glossy.

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Ingredients

🐖800g skin-on pork belly, in one thick piece

🍶400ml Shaoxing wine

🫙4 tbsp light soy sauce and 2 tbsp dark soy sauce

🍬60g rock sugar

🧅1 bunch spring onions

🫚A large piece of ginger, sliced

Method

Serves 3

Blanch the pork belly for 5 minutes, then cut into 5cm squares and tie each with kitchen string.

Line a heavy clay pot with the spring onions and ginger and place the pork on top, skin side down.

Add the wine, soy sauces and rock sugar; the liquid should come halfway up the pork.

Cover and braise on very low heat for 2 hours, then turn skin side up and cook for 30 minutes more.

Reduce the sauce until glossy and spoon it over. Serve with rice.

✓ What Makes it Authentic

Named after the Song dynasty poet Su Dongpo, this is the signature dish of Hangzhou, braised in wine rather than water.

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