Dongpo Pork

Dongpo Pork

A delicious recipe for Dongpo Pork.

60 Minutes
Medium
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
pork belly
500g (with skin)

The aromatics

🧅
scallions
6 stalks (chopped)
🧅
ginger
50g (sliced or powdered)

The sauce & seasonings

🧂
brown sugar
2 tbsp
🧂
white sugar
1 tbsp
🧂
fish sauce
2 tbsp
🧂
Shaoxing wine
1/2 cup
🧂
star anise
3 pieces

Instructions

1. Prepare the Pork

Step 1
• Clean the pork belly skin thoroughly under cold running water. • Cut the pork into uniform square pieces, approximately 5cm x 5cm. • Bring a large pot of water to boil and add the pork pieces. • Blanch for 5 minutes to remove impurities and blood residue. • Remove the pork and rinse immediately with warm water.

💡 Pro Tip: Start with cold water and bring to boil gradually to prevent the skin from shrinking and ensure even cooking.

2. Build the Braising Base

Step 2
🥩
Green onion 6 stalks
🥩
Ginger 50g
🥩
Shaoxing wine 200ml
• Place a bamboo steamer at the bottom of a large clay pot. • Add chopped scallions and ginger powder to form an aromatic base. • Arrange pork belly pieces skin-side down on the aromatics. • Add brown sugar, white sugar, fish sauce, Shaoxing wine, and star anise. • Place additional scallions on top of the pork.

🔥 Technique: Add 1-2 star anise under the meat pieces for deeper fragrance and arrange aromatics to prevent direct contact with pot bottom.

3. First Braising Phase

Step 3
• Cover the pot with a tight-fitting lid. • Seal the edges with a damp towel to prevent steam from escaping. • Bring to a boil over high heat, then reduce to low heat. • Simmer for 30 minutes, maintaining gentle bubbling. • If the pot isn’t well-sealed, add a small amount of water as needed.

💡 Pro Tip: Check moisture level after 15 minutes - add 1/4 cup water if the liquid has reduced too much.

4. Flip and Continue Braising

Step 4
• After 30 minutes, carefully open the lid (watch for hot steam). • Use long chopsticks to gently flip each piece of pork. • The skin side should now be facing up. • Cover and continue simmering for another 30 minutes.

🔥 Technique: Handle the pork gently to avoid breaking the tender meat - the pieces should hold together but be very soft.

💡 Pro Tip: Wait 2 minutes after opening lid before flipping to stabilize steam

5. Final Reduction and Plating

Step 5
• Remove the pot from heat and carefully skim off excess oil from the surface. • Transfer the pork pieces skin-side up to a smaller clay serving pot. • Strain the braising liquid and return to heat. • Simmer the sauce over low heat until it reduces and thickens. • Pour the reduced sauce over the pork and serve immediately.

💡 Pro Tip: The final sauce should coat the back of a spoon and have a glossy, caramelized appearance.

6. Step 6

Step 6
The meat is now tender and can be easily broken apart with the tongue, even for the elderly without teeth. Be careful when picking up the meat with chopsticks.

⏰ Timing: Proper doneness ensures melt-in-mouth texture for all diners

💡 Pro Tip: Test doneness by inserting a toothpick - should slide in easily

7. Step 7

Step 7
Choose pork belly with skin, preferably with a mix of fat and lean meat, ideally in a 3:7 or 4:6 ratio.

⏰ Timing: Fat ratio ensures juicy texture without excessive greasiness

💡 Pro Tip: Choose pork with even fat marbling for optimal tenderness

8. Step 8

Step 8
When reducing the sauce, the fatty parts of the meat should be tender and easily broken apart. Be gentle when transferring the meat to the small clay pot to avoid breaking it.

🔥 Technique: Handle meat gently using a slotted spoon to preserve shape

⏰ Timing: Prevents meat from breaking apart prematurely

💡 Pro Tip: Let meat rest 5 minutes before transferring to retain juices

9. Step 9

Step 9
Use a bamboo steamer or a sushi mat to line the bottom of the pot and prevent the meat from sticking and burning.

🔥 Technique: Line pot bottom with bamboo mat before adding scallions

⏰ Timing: Prevents burning and allows even heat distribution

💡 Pro Tip: Soak bamboo mat in water first to prevent burning

Regional Variations

Hangzhou Style

The original and most traditional version from Hangzhou, using rock sugar and yellow wine for a sweeter, more refined taste.

Key Differences:

  • Uses rock sugar instead of brown sugar
  • Cooked in a traditional clay pot (砂锅)
  • Longer braising time for ultra-tender texture
  • Often served with steamed buns

Shanghai Style

Shanghai variation features a richer, more savory profile with added soy sauce and sometimes fermented bean paste.

Key Differences:

  • Dark soy sauce for deeper color
  • Addition of fermented bean paste (豆瓣酱)
  • Slightly saltier than Hangzhou version
  • Often garnished with blanched vegetables

Suzhou Style

Suzhou version emphasizes the natural sweetness of the pork with minimal seasoning and delicate presentation.

Key Differences:

  • Less sugar, highlighting natural pork sweetness
  • Refined cutting technique for uniform pieces
  • Lighter color and more subtle flavors
  • Traditional presentation in individual clay pots

Reviews

0.0
(0 reviews)
No reviews yet. Be the first to review this recipe!