Dongpo Pork

Zhèjiāng Dōngpō Ròu (Dongpo Pork) is one of China's most famous dishes, created by the Song Dynasty poet Su Dongpo. Thick cubes of pork belly are slowly braised in soy sauce, Shaoxing wine, and sugar for hours, until the meat is incredibly tender and the fat melts in the mouth. The dish is glossy, rich, and deeply savory-sweet.

食材清单

• 800 g pork belly (skin on, cut into 5 cm cubes)
• 3 tbsp Shaoxing wine
• 3 tbsp soy sauce
• 100 g rock sugar
• 3 slices ginger
• 3 scallions
• Bamboo mat or steamer rack for lining pot

制作步骤

1. Blanch pork belly in boiling water for 5 minutes. Rinse and pat dry.
2. Line the bottom of a clay pot with a bamboo mat or scallions.
3. Place pork skin-side down. Add ginger, scallions, soy sauce, wine, and rock sugar.
4. Add enough water to just cover the pork. Bring to a boil.
5. Reduce to very low heat. Braise covered for 2-3 hours, turning once halfway through.
6. The pork should be tender, glossy, and reddish-brown. Serve with steamed buns or rice.