Dongpo Pork (Braised Pork Belly from Hangzhou)
Why this recipe works
- Gentle braising: A slow, quiet simmer gives the pork belly time to soften without tightening the meat or making the fat feel greasy.
- Deep savoury-sweet flavour: Shaoxing wine, light and dark soy sauce, ginger, spring onion, star anise and rock sugar create a balanced braising liquid with aromatic depth.
- Easier slicing after resting: Resting the pork before slicing lets it firm slightly, helping the rich belly hold neat, thick slices.
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Authenticity notes
- Hangzhou-style profile: Dongpo pork is associated with Hangzhou cooking, where pork belly is typically braised until glossy, tender and deeply seasoned rather than fried or crisped.
- How to serve it: Serve with plain steamed rice or simple greens to balance the richness of the pork and the sweet-savoury sauce.
Ingredient notes
- Shaoxing wine: Shaoxing wine gives the braise its characteristic warm aroma; dry sherry is the closest practical substitute if needed.
- Use skin-on pork belly: Skin-on belly gives the finished dish its recognisable layered texture, with tender meat, soft fat and a gently gelatinous top.
- Rock sugar and gloss: Rock sugar helps the reduced sauce look clear and glossy, though granulated sugar will still give a balanced sweetness.
Texture tips
- Keep the simmer low: Aim for a lazy bubble throughout the braise; vigorous boiling can toughen the lean meat and make the fat less silky.
- For neater slices: Let the pork rest before cutting, or cool it in the sauce until just warm before slicing and reheating gently.
Make-ahead tips
- Cook ahead in the sauce: The pork can be cooled in its braising liquid and refrigerated, which also makes it easier to slice cleanly.
- Reheat gently: Warm the pork over low heat with the sauce, adding a little water if the reduction has become too thick.
- Freeze with sauce: Freeze portions with some braising sauce to protect the texture, then defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Cut the pork belly into 2 large blocks so it sits snugly in a pot, then rub all over with the fine sea salt. Trim the spring onions to fit the pot and slice the ginger into thick coins.
- Put the pork belly in a dutch oven and add the Shaoxing wine, light soy sauce, dark soy sauce, rock sugar, star anise, ginger and spring onions. Set over medium heat and bring just to a gentle simmer, turning the pork once as it warms through.
- Cover and simmer very gently for 2 hours, turning the pork every 30 minutes and keeping the liquid at a lazy bubble. The pork is ready when a skewer slides in with little resistance and the fat looks translucent.
- Lift the pork out to a board and let it rest for 10 minutes so it firms slightly for slicing. Strain the braising liquid into a saucepan, discarding the aromatics.
- Simmer the strained liquid over medium heat for 10 to 15 minutes until glossy and lightly syrupy, skimming any excess fat if you like. Slice the pork thickly and spoon the reduced sauce over to serve.
Recipe notes
Tips
- Keep the braise at the gentlest simmer you can manage; a hard boil will tighten the meat and make the fat greasy rather than silky.
- If you want neater slices, cool the pork in its sauce until just warm, then slice and reheat gently in the reduced sauce.
- This dish contains soy. If serving to anyone with dietary concerns, check the labels on the light soy sauce and dark soy sauce.
Substitutions
- Replace Shaoxing Cooking Wine with dry sherry for a similar aroma.
- Replace rock sugar with granulated sugar; it will be slightly less glossy but still balanced.
- Replace spring onion with yellow onion for a deeper, sweeter base note.
Storage
- Refrigerate up to 3 days
- Cool the pork in the sauce, then refrigerate in a sealed container. Reheat gently in a saucepan over low heat until piping hot, adding a splash of water if the sauce has reduced too far. Freeze portions with sauce for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 50min (25min active)
- Difficulty: Medium
- Cuisine: Chinese
-
Allergens:
Soybeans
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