Chinese
Dongpo Pork
Hangzhou-style pork belly slowly braised in Shaoxing wine and soy until glossy, spoon-tender, and gently sweet.
6 servings · 25 minutes prep · 210 minutes cook
Ingredients
Main
- 3 lb pork belly
- 3 whole scallions, cut into 4-inch lengths
- 4 oz ginger, sliced
- 1 cup shaoxing wine
- 6 tbsp light soy sauce
- 3 tbsp dark soy sauce
- 3 oz rock sugar
- 1/3 cup water
Directions
Blanch, Tie, and Arrange the Pork
- Bring a large pot of water to a boil. Blanch the pork belly for 8-10 minutes to remove impurities. Rinse under cold water, scrape the skin clean if needed, and pat dry.
- Cut the pork into 2 1/2- to 3-inch cubes. Tie each cube securely with kitchen twine to help it hold its shape during cooking.
- Line the bottom of a clay pot or heavy Dutch oven with the scallions and ginger, creating a thick aromatic bed.
- Arrange the pork skin-side down on top of the aromatics.
Braise and Rest
- Add the Shaoxing wine, light soy sauce, dark soy sauce, rock sugar, and water. The liquid should come about halfway up the pork.
- Bring just to a gentle simmer. Cover tightly and cook over the lowest possible heat for 2 hours, maintaining only an occasional bubble.
- Carefully turn each piece skin-side up. Cover and continue cooking for 1 hour, or steam the covered pot over simmering water, until the pork reaches about {{temperature:195°F}}, is meltingly tender, and still holds its shape.
- Let the pork rest in the braising liquid for 30 minutes.
Reduce the Sauce and Serve
- Carefully remove the pork. Strain the braising liquid into a saucepan and simmer until reduced to a glossy sauce that lightly coats a spoon.
- Spoon the reduced sauce generously over the pork and serve hot.
