🇨🇳 Chinese Cuisine

东坡肉 (Dong Po Rou)

Dongpo Pork

Prep Time 180 minutes

Servings 4

Difficulty Hard

Named after the Song Dynasty poet Su Dongpo, this dish features a large cube of pork belly slow-braised in Shaoxing wine until it melts at the touch of chopsticks.

Ingredients

1kg pork belly in one piece
250ml Shaoxing wine
3 tablespoons dark soy sauce
2 tablespoons light soy sauce
100g rock sugar
5 slices ginger
4 scallions
Star anise

Instructions

1 Blanch the whole pork belly, then cut into large uniform squares.
2 Line a clay pot with scallions and ginger.
3 Place pork squares skin-side down on the bed of aromatics.
4 Pour over Shaoxing wine, soy sauces, and rock sugar.
5 Seal and braise on the lowest heat for three hours, then flip skin-side up and serve.

Did You Know?

Su Dongpo wrote a poem about this dish: slow fire, little water, and when the time is right, it will be beautiful.