Authentic Dongpo Rou: Chinese Braised Pork Belly Recipe

Ingredients

  • 1 kg pork belly
  • 3 tablespoons Shaoxing wine
  • 2 tablespoons dark soy sauce
  • 2 tablespoons light soy sauce
  • 100g rock sugar
  • 3 garlic cloves, smashed
  • 3 slices of ginger
  • 1 spring onion, cut into sections
  • 2 star anise
  • 1 small piece of cinnamon
  • 1 teaspoon Sichuan peppercorns
  • 3 cups of water

Steps and instructions

  1. Cut the pork belly into large chunks, approximately 5cm square. Rinse the pork under cold water.
  2. Place the pork in a pot of boiling water and blanch for 5 minutes. Remove the pork and rinse again under cold water.
  3. In a large wok or pan, melt the rock sugar over medium heat until it becomes a thick syrup.
  4. Add the pork pieces to the wok and turn them in the sugar syrup until they are well coated.
  5. Add the Shaoxing wine, dark soy sauce, and light soy sauce to the wok.
  6. Add the smashed garlic, ginger slices, spring onion, star anise, cinnamon, and Sichuan peppercorns to the wok.
  7. Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the wok and simmer for about 2 hours, until the pork is very tender.
  8. Every 30 minutes, turn the pork pieces to ensure they cook evenly.
  9. Once the pork is ready, remove the pieces from the sauce and set aside. Strain the sauce to remove the solids and return it to the wok.
  10. Bring the sauce to a boil and cook until it has reduced to a thick, glossy glaze.
  11. Return the pork to the wok and turn the pieces in the glaze to coat them well.
  12. Serve the Dongpo Rou hot, with the glaze spooned over the top.

Tools for making

  • Knife - For cutting the pork belly into chunks.
  • Pot - For blanching the pork belly.
  • Wok or Pan - For cooking the Dongpo Rou.
  • Wooden Spoon or Tongs - For stirring and turning the pork pieces in the sauce.
  • Strainer - For straining the sauce to remove solids.
  • Spatula - For scraping the glaze from the wok and spooning over the pork.
  • Serving Platter - For presenting the Dongpo Rou.

Recipe variations

  • Use boneless chicken thighs instead of pork belly for a lighter version of the dish.
  • Add dried chili flakes or fresh chili peppers for a spicy kick.
  • Replace the rock sugar with brown sugar or honey for a different sweetness.
  • Marinate the pork in a mixture of soy sauce, ginger, garlic, and spices overnight for extra flavor.
  • Add vegetables such as bok choy, mushrooms, or baby corn to the dish for added texture and color.
  • Try using different types of alcohol such as rice wine or dry sherry instead of Shaoxing wine.
  • Experiment with different herbs and spices like bay leaves, fennel seeds, or cloves to enhance the aroma.
  • For a vegetarian version, substitute the pork with firm tofu or seitan and use vegetable broth instead of water.
  • Serve the Dongpo Rou with steamed rice or noodles for a complete meal.
  • Add a splash of vinegar or citrus juice to the glaze for a tangy twist.

Recipe overview

Dongpo Rou is a traditional Chinese dish that hails from the Zhejiang province. This dish consists of pork belly that is cubed, braised, and glazed with a delectable, aromatic sauce. The result is a tender, melt-in-your-mouth pork dish with a beautiful balance of sweet and savory flavors. This dish is named after the renowned Song Dynasty poet, Su Dongpo, and is as rich in cultural history as it is in flavor. Cooking Dongpo Rou involves a process of blanching, braising, and glazing. The pork belly is first blanched to remove impurities, then braised with a mixture of Shaoxing wine, soy sauces, rock sugar, and aromatic spices, and finally glazed with the reduced braising liquid. Prepare to be patient as the pork belly needs to simmer slowly to achieve the desired tenderness. But the result is well worth the wait, yielding succulent pork pieces coated in a glossy, flavor-packed sauce. It's a dish that's sure to impress at your next family dinner or gathering.

Common questions

  1. Can I use a different cut of pork instead of pork belly? Yes, you can use other cuts of pork such as pork shoulder or pork butt, but keep in mind that the texture and flavor may differ from the traditional Dongpo Rou.
  2. Can I substitute the Shaoxing wine with another type of cooking wine? If you can't find Shaoxing wine, you can substitute it with dry sherry or rice wine. However, Shaoxing wine adds a unique flavor to the dish, so try to use it if possible.
  3. Can I skip the Sichuan peppercorns if I don't like spicy food? Certainly, you can omit the Sichuan peppercorns if you prefer a milder flavor. The dish will still taste delicious without them.
  4. Can I make Dongpo Rou in advance and reheat it later? Yes, Dongpo Rou can be made in advance and reheated when needed. In fact, some people believe that the flavors improve after letting it sit for a day or two.
  5. What can I serve with Dongpo Rou? Dongpo Rou is often served with steamed rice or steamed buns (mantou). You can also serve it with some steamed vegetables or a side of stir-fried greens.
  6. How should I store any leftovers? If you have any leftovers, store them in an airtight container in the refrigerator. Dongpo Rou can be reheated in a pan or microwave.

Serving dishes and utensils

Origin stories

Dongpo Rou is named after Su Dongpo, a celebrated poet, calligrapher, and gastronome of the Song Dynasty. Legend has it, Su Dongpo invented this dish inadvertently, when he was distracted by a game of chess and overcooked his pork. When he finally remembered his forgotten meal, he found it had transformed into a delicately tender, richly flavored dish. Instead of a mishap, it had become a gastronomic success. Today, the dish is still enjoyed for its sweet and savory taste, and it's often served in a small, exquisite, lidded pot. A delightful tale of culinary serendipity, isn't it?

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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