**** is one of China’s most iconic and luxurious pork dishes, originating from Hangzhou. Named after the famous poet Su Dongpo, this dish features thick, fatty pork belly braised slowly in Shaoxing wine, soy sauce, sugar, and aromatics until the meat is tender, rich, and melt-in-your-mouth.

Dongpo Pork is prized for its glossy, mahogany-colored exterior, the perfect balance of savory, sweet, and aromatic flavors, and its luxurious, unctuous texture. Traditionally served during banquets and festive meals, it’s a true showstopper on any table.

📝 Ingredients

For the Pork:

500 g pork belly (with skin, cut into large cubes ~5 cm)

1 cup Shaoxing wine (or Chinese cooking wine)

2 slices ginger

2 scallions (white part tied in a knot)

Water (enough to cover pork during braising)


For the Braising Sauce:

3 tbsp light soy sauce

1 tbsp dark soy sauce (for color)

2–3 tbsp rock sugar or brown sugar

1–2 star anise

1 small cinnamon stick


For Garnish:

Sliced scallions or lightly blanched greens

👨‍🍳 Instructions

1. Blanch the Pork

Bring a pot of water to a boil.

Add pork belly cubes and boil for 5 minutes to remove impurities.

Drain and rinse under cold water. Set aside.


2. Caramelize the Sugar

In a heavy-bottomed pot or wok, add sugar and a small amount of oil over medium heat.

Stir until sugar melts and turns golden brown.

Quickly add the pork belly and coat evenly with caramel.

3. Add Aromatics & Liquids

Add ginger slices, knotted scallions, star anise, and cinnamon stick.

Pour in Shaoxing wine, light soy sauce, and dark soy sauce.

Add enough water to just cover the pork.


4. Slow-Braise the Pork

Bring to a boil, then reduce heat to low.

Cover and simmer gently for 2–3 hours, turning pork occasionally.

The fat should render slowly, and the pork will become extremely tender.

Reduce the sauce to a thick, glossy glaze near the end.

5. Serve Dongpo Pork

Remove aromatics and transfer pork to a serving dish.

Spoon sauce over the pork.

Garnish with sliced scallions or serve with lightly blanched vegetables.

Best enjoyed with steamed rice or mantou (Chinese steamed buns).

📝 Pro Tips for Authentic Dongpo Pork

Use thick pork belly with an even ratio of fat and meat.

Low and slow braising is key — patience ensures tender, flavorful pork.

Rock sugar gives a smoother, shinier sauce than regular sugar.

Keep the sauce slightly thickened for a luxurious, glossy finish.

🍽 Serving Suggestions

Steamed Jasmine or sticky rice 🍚

Mantou (steamed buns) to soak up the sauce 🥯

Light stir-fried greens for balance 🥬

🌟 Why You’ll Love This Recipe

Legendary Hangzhou flavor — sweet, savory, and deeply aromatic

Melt-in-your-mouth pork belly with rich, glossy sauce

Perfect for special occasions, family dinners, or festive meals

A classic Chinese delicacy you can recreate at home

✨ Dongpo Pork is a dish that represents the pinnacle of Chinese braised pork. Rich, tender, and flavorful, it’s a luxurious comfort food that never fails to impress.

Do you want me to also make a quick 1-hour version for home cooking without losing the authentic flavor? 🐖🍶🔥