Dongpo Rou

Nutrition · per serving

Steps

1. 1

   Bring a pot with the cold water, Shaoxing wine, and sliced ginger to a boil. Add the pork belly block and blanch for 3 minutes to remove surface impurities. Lift out, rinse briefly under warm water, and scrape off any foam clinging to the skin. Pat dry thoroughly. This cleaning step keeps the braising liquid clear and the flavor pure.

   1.5 L cold water15 ml Shaoxing wine10 g fresh ginger, sliced500 g skin-on pork belly, in 1 large block
2. 2

   Cut the pork belly into 2 equal thick squares, each about 5 cm across, keeping the skin intact. In a small heavy pot or clay pot just large enough to hold the meat snugly, line the bottom with the scallion knots and half of the sliced ginger. A tight pot helps the liquid rise around the pork without needing dilution.

   500 g skin-on pork belly, in 1 large block60 g scallions, tied into knots30 g fresh ginger, sliced
3. 3

   Place the pork pieces skin-side down over the scallions and ginger. Scatter in the remaining ginger, then add the light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, and hot water. The liquid should come about two-thirds of the way up the meat; add only a splash more hot water if needed.

   500 g skin-on pork belly, in 1 large block30 g fresh ginger, sliced35 ml light soy sauce10 ml dark soy sauce120 ml Shaoxing wine30 g rock sugar700 ml hot water
4. 4

   Bring to a gentle boil over medium heat, skimming any foam. Once the sugar dissolves, reduce to the lowest steady simmer, cover, and braise for 25 minutes. The liquid should barely tremble, not boil hard, so the fat renders slowly and the layers stay neat.

   500 g skin-on pork belly, in 1 large block35 ml light soy sauce10 ml dark soy sauce120 ml Shaoxing wine30 g rock sugar700 ml hot water
5. 5

   Carefully turn the pork so it is skin-side up. Cover again and continue to braise gently for 20 minutes, until a chopstick slides through the fatty layers with slight resistance and the skin looks glossy and soft.

   500 g skin-on pork belly, in 1 large block
6. 6

   Uncover and raise the heat to medium. Spoon the braising liquid over the pork for 5 to 8 minutes until the sauce reduces to a shiny, syrupy glaze that coats the meat. Do not reduce until dry; there should still be enough sauce to nap the pieces. Remove the scallions and most of the ginger before serving.

   500 g skin-on pork belly, in 1 large block60 g scallions, tied into knots30 g fresh ginger, sliced35 ml light soy sauce10 ml dark soy sauce120 ml Shaoxing wine30 g rock sugar700 ml hot water
7. 7

   Let the pork rest for 5 minutes off the heat so the glaze settles. Serve each piece whole or halve it crosswise, spooning over the reduced sauce. Traditionally it is excellent with plain steamed rice or blanched greens to balance the richness.

   500 g skin-on pork belly, in 1 large block

Origin & History

Dongpo Rou is a famous braised pork dish associated with Su Shi, also known as Su Dongpo, the Song dynasty poet, statesman, and gastronome. Variations are especially celebrated in Hangzhou and across eastern China, where slow braising with Shaoxing wine, soy sauce, sugar, scallion, and ginger produces its signature lustrous, melting texture.