Braised Pork Belly (Dongpo Rou)

Dongpo Pork, or Chinese Braised Pork Belly, is a delicious dish that’s all about rich, savory flavors and tender, melt-in-your-mouth goodness. My easy recipe slow-cooks it in a blend of soy sauce and rice wine, making it a must-try for any pork belly lover! Choose the Right Pork Belly: Use thick, even pieces with both fat and lean layers for the best texture. Use the Right Cookware: Using a clay pot for this recipe enhances flavor absorption and ensures even, gentle cooking, resulting in tender, flavorful pork belly with a rich, glossy sauce. Use Aromatic Spices: Use ginger and scallions in abundance to infuse the sauce with rich aromas. Be Patient: Braise the pork slowly for at least 2-3 hours to achieve the melt-in-your-mouth texture.

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% Daily Values based on a 2,000 calorie diet

Step 1

Bring a pot of water to a boil. Add the pork belly and boil for 5 minutes. Discard the water, remove the pork from the pot, rinse it, and pat it dry. Cut the meat into 2 1/2-inch (6-cm) squares.

Step 2

Heat a clay pot or stainless steel pot with oil. Stir-fry the ginger and scallions until aromatic. Arrange the pork belly pieces skin side down in the pot.

Step 3

Add light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, and add adequate amount of water just to cover the pork belly (about 2 cups). Bring it to boil and cook for 5 minutes.

Step 4

Turn the pork belly over with the skin side up. Lower the heat to low, cover the pot with its lid, and braise for 20 minutes.

Step 5

Continue braising for about 60-80 minutes, or until the pork belly reaches your desired tenderness. Adjust seasoning with more sugar to taste, if desired. Serve immediately with steamed rice or steamed buns (mantou).

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