Dongpo Pork stands as an exquisite testament to the culinary heritage of Hangzhou, deeply intertwined with the legacy of the esteemed Song Dynasty poet and statesman, Su Dongpo. Renowned for its tender texture, this dish features generous cubes of pork belly, slowly braised in a luscious, savory-sweet concoction predominantly crafted from Shaoxing wine and soy sauce. Through a meticulous process of simmering and steaming, the pork’s fatty layers transform into a translucent, gelatinous delight that is both flavorful and elegantly light.

📋Ingredients

• 1kg Pork belly with skin, cut into 5cm x 5cm pieces
• 100g Fresh ginger, thickly sliced
• 100g Scallions (green onions), cut into long segments
• 400ml Premium yellow wine
• 80g Rock sugar for a glossy sheen
• 100ml Light soy sauce
• 2 tablespoons Dark soy sauce for a deep red hue
• Kitchen string for securing the meat

🔪Cooking Instructions

• Step 1: Preparation and Cutting

  • Submerge the pork belly in cold water and bring to a gentle boil. Blanch for 5-8 minutes to eliminate impurities. Rinse under cold water, then slice into uniform 5cm squares.

  

• Step 2: Securing the Pork

  • Using kitchen string, tie each square of pork in a cross pattern. This step is crucial to maintain the integrity of the meat and fat during the extensive cooking process.

  

• Step 3: Building the Flavor Base

  • Arrange a layer of scallions and ginger at the base of a heavy-bottomed pot or Dutch oven. Carefully place the pork cubes on top, skin-side facing down.

  

• Step 4: Slow Braising

  • Pour in the wine, light soy sauce, dark soy sauce, and rock sugar. The liquid should cover about half of the pork pieces. Cover and allow to simmer over minimal heat for approximately 2 hours, turning the pork halfway through so the skin faces up.

  

• Step 5: Steaming for Texture

  • Gently transfer the pork and a portion of its braising liquid into individual serving bowls or a steaming dish. Steam for an additional 30–60 minutes. This ensures the fat reaches an ideal jelly-like consistency.

Important Tips

• The Importance of Wine: Traditional recipes rely on wine, not water, to enhance the breakdown of pork fat, delivering a refined and aromatic flavor.
• Patience in Cooking: Avoid high heat, which can toughen the meat. A slow, patient simmer is essential for achieving the desired tenderness.
• Choosing the Right Sugar: Rock sugar is preferred for its ability to create a glossy finish that regular sugar cannot match.
• Selecting Quality Meat: Opt for “five-flowered meat” (Wu Hua Rou) with its alternating layers of fat and lean meat to ensure the best texture.

🧪Nutrition Information (Per Serving)

• Calories: 370 kcal
• Protein: 11 g
• Fat: 34 g (Rich with collagen from the painstakingly cooked skin)
• Carbohydrates: 9 g (Primarily from the sugar and wine glaze)
• Sodium: 450 mg