Dongpo Pork
Hot Dishes

Dongpo Pork

timer 60 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Dongpo Pork

About This Recipe

A delicious recipe for Dongpo Pork.

Instructions

Detailed preparation guide

servings 4
Total Time 60m

shopping_basket Ingredients

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

menu_book Directions

1
Step 1
Prepare the Pork
• 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
Step 2
Build the Braising Base
• 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.
🥩
Green onion
6 stalks
🥩
Ginger
50g
🥩
Shaoxing wine
200ml

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

3
Step 3
First Braising Phase
• 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
Step 4
Flip and Continue Braising
• 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
Step 5
Final Reduction and Plating
• 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

The Artisan's Guide

swap_horizRegional Variations

location_onHangzhou Style

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

  • check_circleUses rock sugar instead of brown sugar
  • check_circleCooked in a traditional clay pot (砂锅)
  • check_circleLonger braising time for ultra-tender texture
  • check_circleOften served with steamed buns
location_onShanghai Style

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

  • check_circleDark soy sauce for deeper color
  • check_circleAddition of fermented bean paste (豆瓣酱)
  • check_circleSlightly saltier than Hangzhou version
  • check_circleOften garnished with blanched vegetables
location_onSuzhou Style

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

  • check_circleLess sugar, highlighting natural pork sweetness
  • check_circleRefined cutting technique for uniform pieces
  • check_circleLighter color and more subtle flavors
  • check_circleTraditional presentation in individual clay pots

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