Dongpo Pork
Dongpo Pork
Ingredients
- 2 pounds pork belly, skin on, cut into 2-inch cubes
- 4 slices ginger
- 2 scallions, cut into 2-inch pieces
- 1/2 cup Shaoxing wine
- 1/4 cup light soy sauce
- 2 tablespoons dark soy sauce
- 1/4 cup rock sugar, or granulated sugar
- 2 cups water
- 2 star anise
- 1 cinnamon stick, 2-inch piece
- 2 bay leaves
- 2 tablespoons vegetable oil
Instructions
- 1
Blanch the pork belly: Bring a large pot of water to a boil. Add the pork belly cubes and boil for 5-7 minutes, skimming off any foam. This helps to clean the pork and remove impurities. Drain the pork and rinse under cold water. Pat dry with paper towels.
⏱️ 15 min
- 2
Sear the pork belly: Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the blanched pork belly, skin side down first, and sear until golden brown on all sides. This will take about 10-15 minutes. Remove the pork from the pot and set aside.
⏱️ 15 min
- 3
Prepare the braising liquid: In the same pot, add the ginger slices and scallion pieces. Sauté for 1-2 minutes until fragrant. Add the Shaoxing wine, light soy sauce, dark soy sauce, rock sugar, water, star anise, cinnamon stick, and bay leaves. Bring the mixture to a boil, stirring until the sugar dissolves.
⏱️ 10 min
- 4
Braise the pork: Return the seared pork belly to the pot, ensuring the skin side is facing up. The liquid should cover about two-thirds of the pork. If not, add a little more water. Reduce the heat to low, cover the pot, and simmer for 2 hours, or until the pork is very tender and easily pierced with a chopstick. Check occasionally and add more water if the liquid reduces too much.
⏱️ 120 min
- 5
Rest and reduce the sauce: Carefully remove the pork belly pieces from the pot and arrange them in a single layer in a heatproof serving dish. Skim off any excess fat from the braising liquid. Increase the heat to medium-high and bring the sauce to a rolling boil. Reduce the sauce until it thickens into a rich, glossy glaze, about 10-15 minutes. Stir frequently to prevent burning.
⏱️ 20 min
- 6
Serve: Pour the reduced glaze over the pork belly. Serve immediately with steamed rice and blanched green vegetables.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Dongpo Pork
- 2 pounds pork belly, skin on, cut into 2-inch cubes
- 4 slices ginger
- 2 scallions, cut into 2-inch pieces
- 1/2 cup Shaoxing wine
- 1/4 cup light soy sauce
- 2 tablespoons dark soy sauce
- 1/4 cup rock sugar, or granulated sugar
- 2 cups water
- 2 star anise
- 1 cinnamon stick, 2-inch piece
- 2 bay leaves
- 2 tablespoons vegetable oil
Instructions
- 1
Blanch the pork belly: Bring a large pot of water to a boil. Add the pork belly cubes and boil for 5-7 minutes, skimming off any foam. This helps to clean the pork and remove impurities. Drain the pork and rinse under cold water. Pat dry with paper towels.
⏱️ 15 min - 2
Sear the pork belly: Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the blanched pork belly, skin side down first, and sear until golden brown on all sides. This will take about 10-15 minutes. Remove the pork from the pot and set aside.
⏱️ 15 min - 3
Prepare the braising liquid: In the same pot, add the ginger slices and scallion pieces. Sauté for 1-2 minutes until fragrant. Add the Shaoxing wine, light soy sauce, dark soy sauce, rock sugar, water, star anise, cinnamon stick, and bay leaves. Bring the mixture to a boil, stirring until the sugar dissolves.
⏱️ 10 min - 4
Braise the pork: Return the seared pork belly to the pot, ensuring the skin side is facing up. The liquid should cover about two-thirds of the pork. If not, add a little more water. Reduce the heat to low, cover the pot, and simmer for 2 hours, or until the pork is very tender and easily pierced with a chopstick. Check occasionally and add more water if the liquid reduces too much.
⏱️ 120 min - 5
Rest and reduce the sauce: Carefully remove the pork belly pieces from the pot and arrange them in a single layer in a heatproof serving dish. Skim off any excess fat from the braising liquid. Increase the heat to medium-high and bring the sauce to a rolling boil. Reduce the sauce until it thickens into a rich, glossy glaze, about 10-15 minutes. Stir frequently to prevent burning.
⏱️ 20 min - 6
Serve: Pour the reduced glaze over the pork belly. Serve immediately with steamed rice and blanched green vegetables.
⏱️ 5 min