Chinese

Dongpo Pork

Name: Dongpo Pork
Total time: 150 min
Yield: 5 servings
Cuisine: Chinese
Ingredients: 2 lbs Pork belly (skin-on, cut into large 2-inch squares); 1 bunch Scallions (cut into 3-inch lengths); 1 large knob Fresh ginger (sliced thickly); 1/2 cup Shaoxing wine (high quality); 1/4 cup Light soy sauce; 2 tbsp Dark soy sauce; 1/4 cup Rock sugar (crushed); 1 cup Water (or chicken broth)

A famous Hangzhou dish of pan-fried and then braised pork belly, resulting in incredibly tender meat.

150 minutes

Serves 5

Dinner

Contains common allergens

Soy Wheat

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Instructions

6 steps

1
Blanch the Pork: Bring a large pot of water to a boil. Add the pork belly squares and simmer for 5 minutes. Remove, rinse under cold water, and pat dry. This removes impurities and firms up the meat.

2
Pan-Fry (Optional but recommended): Heat a dry wok over medium-high heat. Sear the pork squares, skin-side down, for 2 minutes just to brown the skin slightly and render a bit of fat.
3
Layer the Pot: Line the bottom of a heavy clay pot or Dutch oven entirely with the scallions and ginger slices (this prevents the pork from sticking to the bottom). Place the pork squares on top, skin-side down.
4
Add Braising Liquid: Add the rock sugar, light soy sauce, dark soy sauce, Shaoxing wine, and water. The liquid should come about halfway up the pork.
5
Slow Braise: Bring to a boil, then immediately reduce the heat to the absolute lowest setting. Cover tightly and simmer for 90 minutes. Flip the pork squares so the skin side is up, and simmer for another 60 minutes until the meat is incredibly tender.
6
Steam to Finish: Carefully transfer the pork to a heatproof serving bowl, spoon some of the reduced sauce over it, and steam over boiling water for 30 minutes. This final step gives the pork its signature melting, jelly-like texture. Serve hot.

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