Dongpo Pork
东坡肉
Melt-in-your-mouth braised pork belly with a glossy mahogany glaze — Hangzhou's iconic dish named after poet Su Dongpo.
📋 Ingredients
What Is Dongpo Pork?
💡 Ingredient Notes: Dongpo Pork (东坡肉, dōng pō ròu) is Hangzhou's most iconic dish — cubes of pork belly slow-braised in Shaoxing wine, soy sauce, and rock sugar until the fat turns to jelly and the meat is fork-tender. Named after Su Dongpo, the Song dynasty poet and governor who supposedly invented it. The result is melt-in-your-mouth pork with a glossy, mahogany-red glaze — the fat should literally dissolve on your tongue. Unlike red-braised pork belly (which uses smaller pieces), Dongpo pork uses large, dramatic cubes served individually.
Ingredients You'll Need
The Pork
- 800g (1.8 lbs) pork belly, skin on, in one piece
- 2 tbsp cooking oil
Braising Liquid
- 300ml Shaoxing wine (or dry sherry)
- 100ml soy sauce
- 80g rock sugar (or brown sugar)
- 4 slices ginger
- 4 scallions, cut into lengths
- Water as needed
📝 Instructions
Blanch and sear
Blanch the pork belly in boiling water for 5 minutes. Remove, drain, and cut into 4cm (1.5 inch) cubes. Heat oil in a pan and sear the cubes on all sides until golden — this seals the meat and renders some fat.
Layer the pot
Line the bottom of a heavy pot with ginger slices and scallions (this prevents burning and adds flavor). Place the pork cubes skin-side down on top.
Add braising liquid
Pour in Shaoxing wine, soy sauce, rock sugar, and enough water to come halfway up the pork. Bring to a boil.
Slow braise
Cover tightly and reduce to the lowest possible simmer. Cook for 2-2.5 hours — do not open the lid. The pork should be incredibly tender, almost falling apart. The fat should be translucent and jelly-like.
Reduce and serve
Remove the pork cubes to serving plates. Strain the sauce and skim excess fat. Boil the sauce to reduce and thicken slightly. Pour over the pork. Serve with steamed rice or steamed buns (mantou).
💡 Pro Tips
- 💡Skin-side down for braising — the skin becomes the most tender part.
- 💡Use good Shaoxing wine — it's the dominant flavor. Cheap wine = flat taste.
- 💡Cook at the lowest possible heat — 2.5 hours of barely simmering is the secret to melt-in-your-mouth texture.
- 💡The fat is the best part — it should dissolve like butter. Don't remove it.
📊 Nutrition Facts
❓ Frequently Asked Questions
What's the difference between Dongpo pork and red-braised pork? Dongpo pork uses large dramatic cubes, more Shaoxing wine, and is served individually. Red-braised pork (红烧肉) uses smaller chunks and is more of a everyday home dish.
Can I make this in a pressure cooker? Yes — pressure cook for 45-50 minutes with natural release. The texture is slightly less refined but saves 1.5 hours.
