Chinese
Dongpo Rou
Dongpo Rou is Hangzhou-style red-braised pork belly cooked slowly with Shaoxing wine, soy sauce, rock sugar, ginger, and scallions. The finished pork is glossy and deeply savory, with tender layers of skin, fat, and meat that yield easily to chopsticks.
Watch it madeTaste Show · 3:03
Ingredients
- skin-on pork belly, in one thick slab500g
- scallions, cut into long sections5
- ginger, sliced40g
- Shaoxing wine1 1/2 cups
- light soy sauce3 tbsp
- dark soy sauce1 tbsp
- rock sugar35g
- water, for blanchingas needed
- kitchen twineas needed
Method
- Scrape the pork skin clean, rinse the pork belly, and cut it into 2 equal square pieces.
- Place the pork in a pot of cold water, bring to a boil, blanch for 5 minutes, then rinse under warm water and pat dry.
- Tie each pork square firmly with kitchen twine so the layers hold their shape during braising.
- Line the bottom of a small clay pot or heavy saucepan with the scallion sections and ginger slices to prevent sticking.
- Place the pork pieces skin-side down on top of the aromatics.
- Add the Shaoxing wine, light soy sauce, dark soy sauce, and rock sugar; the liquid should come at least halfway up the pork.
- Bring the liquid just to a gentle simmer, then cover and cook over the lowest heat for 1 hour.
- Turn the pork skin-side up, cover again, and continue braising gently for 1 hour 15 minutes, spooning sauce over the pork occasionally.
- Transfer the pork and sauce to a heatproof bowl, keeping the pieces skin-side up.
- Steam the bowl over medium heat for 45 minutes, until the pork is very tender and glossy.
- Remove the twine carefully, skim excess surface fat from the sauce if desired, and spoon the thickened braising sauce over the pork before serving.
Common questions
Can I substitute the skin-on pork belly or use a different cut for Dongpo Rou?
Best results come from skin-on pork belly with a good fat-to-meat balance. If needed, use a well-marbled pork shoulder with some skin, but it won’t become as silky or slice into the same glossy layers.
How long does Dongpo Rou need to braise, and how do I know it’s done?
Plan on about 2 hours 15 minutes total braising after blanching. It’s done when the meat is very tender, the fat is translucent, and a chopstick slides in easily without resistance.
What are the most common mistakes when making Dongpo Rou?
The biggest mistakes are boiling too hard, which toughens the pork, and using too much heat, which can scorch the sauce. Also avoid skipping the blanch, since it removes impurities and improves the final flavor.
How should I store leftover Dongpo Rou, and does it reheat well?
Store leftovers in the braising liquid, covered and refrigerated for up to 4 days. It reheats very well; warm gently over low heat or steam until hot, adding a splash of water if the sauce has thickened too much.
What is the best way to serve Dongpo Rou?
Serve it hot with spooned-over sauce, usually with steamed white rice or plain buns to absorb the rich braising liquid. A simple blanched green vegetable or bok choy on the side balances the richness nicely.