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Chinese Dongpo Pork ( Dōngpō Ròu)

🍖 Chinese Dongpo Pork ( Dōngpō Ròu)


Dongpo Pork is one of the most famous traditional dishes from Hangzhou, China. Named after the Song dynasty poet Su Dongpo, this dish is renowned for its glossy red color, melt-in-the-mouth texture, and rich aroma. The pork belly is braised slowly with soy sauce, Shaoxing wine, and aromatics until tender and flavorful.

🛒 Ingredients

  • Pork belly (with skin): 800 g – 1 kg (cut into large 5–6 cm cubes)

  • Shaoxing wine: 200 ml

  • Light soy sauce: 2–3 tbsp

  • Dark soy sauce: 1–2 tbsp (for color)

  • Rock sugar (or regular sugar): 30–40 g

  • Ginger: 6–8 slices

  • Scallions: 3–4 stalks (cut into long sections)

  • Star anise: 2

  • Water: enough to cover the pork

  • Optional: a small piece of cinnamon or bay leaf for extra aroma

👩‍🍳 Instructions

Step 1. Prepare the Pork Belly

  1. Rinse the pork belly and cut it into large cubes (about 5–6 cm each).

  2. Place the pork cubes in a pot of boiling water, blanch for 3–5 minutes to remove impurities.

  3. Drain and rinse the pork clean.

Step 2. Arrange the Aromatics

  1. In a clay pot or heavy-bottomed casserole, lay a bed of scallion sections and ginger slices at the bottom.

  2. Place the blanched pork cubes on top, skin side down first.

Step 3. Add Seasonings

  1. Pour in the Shaoxing wine, light soy sauce, dark soy sauce, and enough water to just cover the pork.

  2. Add star anise and rock sugar.

Step 4. Braise the Pork

  1. Bring the pot to a boil over medium heat.

  2. Reduce to low heat, cover, and braise for about 2 hours.

  3. Halfway through cooking, carefully turn the pork cubes so that the skin side is facing up.

  4. Continue simmering until the pork is tender, the fat is gelatinous, and the sauce has thickened to a glossy glaze.

Step 5. Serve

  1. Carefully transfer the pork cubes to a serving plate, keeping them intact.

  2. Spoon the thickened sauce over the top.

  3. Serve hot with steamed rice or buns (mantou).

🍴 Tips

  • The key to Dongpo Pork is slow braising—don’t rush it, or the texture won’t be soft enough.

  • Traditionally, Dongpo Pork is cooked with equal parts Shaoxing wine and water for a richer aroma.

  • It tastes even better if left overnight and reheated, as the flavors deepen.


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