Description
Japanese Kakuni boils small pork chunks in dashi. Authentic Hangzhou Dongpo Rou takes a massive, perfect square of 'skin-on pork belly', ties it with straw (or twine), and braises it in a clay pot using ZERO water—only 'massive amounts of Shaoxing wine, soy, and rock sugar', steamed for hours.
Restaurants serving Dongpo Rou (Hangzhou Braised Pork Belly)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Skin-on Pork belly(massive block)
- Scallion
- Ginger
- Shaoxing Wine(massive)
- Soy sauce
- Rock sugar
Instructions
- [Authentic Recipe & Differences]
- (Meat Cutting) Cut skin-on pork belly into 'massive, perfect 5cm squares'.
- Tie it tightly in a cross with twine (authentically with straw) to hold its shape and impart aroma.
- (Braising) Line the bottom of a clay pot thickly with scallions and ginger slices to prevent burning.
- Place the pork on top, 'skin-side down'.
- [The Ultimate Secret]: DO NOT ADD A DROP OF WATER. Flood the pot completely with 'Shaoxing Wine (Huang Jiu)', soy sauce, and massive rock sugar.
- Cover and simmer on low for
- hours.
- Flip the meat 'skin-side up', place the entire clay pot inside a steamer, and 'steam' for another 1-
- hours. This renders out all the fat, turning the skin to jelly and the lean meat into butter.
Learn more Spice, substitutes, tips
Key spices
Rich aroma of Shaoxing wine and rock sugar depth
Substitutes at Japanese supermarkets
Japanese Kakuni (cooking method and texture are completely diff)
Pairing
Premium Shaoxing Wine / White Rice
Trivia
[Trivia] A historical masterpiece reportedly invented by Song Dynasty poet Su Dongpo. While Mao's 'Hong Shao Rou' is braised down to a sticky glaze, 'Dongpo Rou' involves 'braising in wine then steaming', a far more elegant and refined technique.
Eating tips & etiquette
[Unique Eating] It falls apart at the mere touch of a chopstick. Scoop the gelatinous skin and lean meat together, coat it in the thick, syrup-like Shaoxing wine glaze, and eat. It contains zero greasiness and melts instantly in your mouth.
Allergen
Pork, Soybeans, Wheat (Soy sauce)