Description
The legendary dish from Hangzhou, Zhejiang, and the root of braised pork dishes across East Asia. Giant blocks of skin-on pork belly are slow-braised for hours using massive Shaoxing wine, soy sauce, and rock sugar (no water). The fat loses all greasiness, melting in the mouth like jelly.
Restaurants serving Dongpo Pork (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
- Shaoxing wine
- Soy sauce
- Dark soy
- Rock sugar
- Scallion
- Ginger
Instructions
- [Authentic Recipe]
- Cut skin-on pork belly into large squares and blanch to purge impurities.
- Tie with twine in a cross to prevent falling apart.
- Line a claypot with scallions and ginger slices; place pork 'skin-side down' on top.
- [Secret]: Use ZERO water. Flood with premium Shaoxing wine, soy, dark soy, and rock sugar.
- Cover and simmer on extreme low for
- hours.
- Flip the meat 'skin-side up', transfer to a small steaming bowl with some broth.
- Steam on high for another hour to render out all excess fat and achieve the ultimate melting texture.
Learn more Spice, substitutes, tips
Key spices
Mellow aroma of massive Shaoxing wine and profound depth of rock sugar
Substitutes at Japanese supermarkets
Use JP pork belly block and braise for hours with massive cooking wine
Pairing
White Rice / Longjing Tea
Trivia
Legend says the great Song Dynasty poet Su Dongpo braised pork using his unique method to feed the people of Hangzhou after saving them from a flood. Out of gratitude, they named it after him.
Eating tips & etiquette
The sweet aroma of Shaoxing wine floats up instantly. Remove the twine; chopsticks slice straight to the bottom effortlessly. Eating the gelatinous skin and lean meat together over rice reveals zero greasiness, only rich umami.
Allergen
Pork, Soybeans, Wheat