Description
The traditional masterpiece representing Hangzhou, Zhejiang. Considered the root of Japanese Kakuni. However, authentic Dong Po Rou uses ZERO water. Massive blocks of skin-on pork belly are braised and steamed in a clay pot for hours using exclusively 'massive amounts of Shaoxing wine', soy sauce, and rock sugar. Glows ruby-red and melts at the touch of chopsticks.
Restaurants serving Dong Po 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(giant cubes)
- Shaoxing wine(massive)
- Soy sauce
- Dark soy
- Rock sugar
- Scallion
- Ginger
Instructions
- [Authentic Recipe & Differences]
- (Meat Prep) MUST use 'skin-on pork belly' (the skin's gelatin is life). Blanch the whole block to remove scum. Cut into massive 5cm squares.
- Tie each piece in a cross with twine to prevent falling apart.
- (Clay Pot Building) Pave the bottom of a clay pot thickly with 'massive chopped scallions' and 'sliced ginger' (prevents burning and adds aroma).
- Pack the pork on top, [SKIN SIDE DOWN], tightly together.
- [Ultimate Broth]: ZERO water. Pour in 'massive amounts of yellow wine (Shaoxing)', soy sauce, dark soy, and heavy rock sugar until half submerged.
- (Braising) Boil, cover, and simmer on extreme low for
- hours.
- Flip the meat (skin side UP) and simmer
- more hour.
- Transfer just the meat to a small steaming bowl, pour the reduced syrup over it, and steam in a bamboo steamer for
- more mins (this achieves ultimate melting tenderness).
Learn more Spice, substitutes, tips
Key spices
Mellow aroma of massive Shaoxing wine and rock sugar depth、氷砂糖のコク
Substitutes at Japanese supermarkets
(Use JP pork block, braise slowly with half water / half Shaoxing wine)
Pairing
White Rice / Jasmine Tea
Trivia
[Trivia] Legend says it was invented by Su Dongpo, a genius poet and statesman of the Northern Song Dynasty. He reportedly braised pork in wine to feed the laborers who built the dikes of West Lake in Hangzhou. It remains globally beloved under his name.
Eating tips & etiquette
[Unique Eating] Remove the twine and press with chopsticks. Without any force, the skin, fat, and lean meat separate cleanly, jiggling like jelly. The alcohol is entirely evaporated, leaving only pure, condensed sweetness and umami. Stuffing it inside a fluffy steamed bun (Gua Bao) is supreme.
Allergen
Pork, Soybeans, Wheat (Soy sauce)