This legendary Chinese dish features fall-apart tender pork belly braised in a rich, caramelized soy and rock sugar glaze, creating a luxurious sweet-savory masterpiece. Named after the famous poet Su Dongpo, this iconic Hangzhou preparation transforms humble pork into restaurant-quality comfort food with an irresistible mahogany glaze. Each succulent bite of melt-in-your-mouth pork belly is perfumed with star anise and ginger, making it an unforgettable celebration of refined Chinese cuisine.
⏱️150 min
📊Medium
👥6 servings
🍽️Main
meatfestivefamily
Ingredients
1500 gpork belly with skin
120 mlsoy sauce
80 grock sugar
100 mlShaoxing wine or dry sherry
400 mlchicken stock
40 gginger
4 piecesstar anise
1 piececinnamon stick
3 piecesscallions
30 mlvegetable oil
Instructions
1PREPARE THE PORK BELLY: Cut the pork belly into 8 equal pieces, keeping the skin intact on each piece. Bring a large pot of water to a rolling boil and blanch the pork belly pieces for 8-10 minutes to remove impurities and reduce excess fat. This parboiling step is essential as it helps achieve the signature tender texture while preventing excessive greasiness. Remove the pork with a slotted spoon, rinse under cold water, and pat completely dry with paper towels.
2SEAR THE PORK: Heat 30ml of vegetable oil in a large braising pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, place the pork belly pieces skin-side down in the hot oil and sear for 3-4 minutes until the skin develops a light golden-brown color. This creates a flavorful crust that will contribute depth to the braising liquid. Flip each piece and sear the meat side for 2-3 minutes, then transfer to a plate.
3PREPARE THE AROMATICS: In the same pot, add 40g of sliced ginger (no need to peel) and cook for 2 minutes until fragrant, stirring occasionally to prevent burning. Add the star anise and cinnamon stick, toasting them in the remaining oil for 1 minute to release their essential oils. Bruise 3 scallions by gently crushing them with the side of a knife and add to the pot. The aromatic foundation is crucial for the authentic Dongpo flavor profile.
4DEGLAZE AND BUILD THE BRAISING LIQUID: Pour 100ml of Shaoxing wine into the pot, stirring to deglaze the bottom and capture all the flavorful browned bits. Let it simmer for 1-2 minutes to allow some of the alcohol to evaporate while concentrating the wine's complex flavors. Add 120ml of soy sauce and stir well to combine. The wine and soy sauce together create the backbone of the iconic Dongpo sauce.
5BRAISE THE PORK: Return all the pork belly pieces to the pot, skin-side up, and add 400ml of chicken stock and 80g of rock sugar. The pork should be mostly submerged in the liquid; if needed, add a little more stock. Bring the liquid to a gentle simmer, then reduce heat to low. Cover with a lid and braise for 1.5 to 2 hours, turning the pork pieces over halfway through cooking (after 45 minutes). The pork is done when it is extremely tender and a fork easily pierces the meat without resistance.
6REDUCE AND GLAZE THE SAUCE: Once the pork is tender, carefully remove it from the pot using a slotted spoon and arrange on a serving platter, keeping it warm. Strain the braising liquid through a fine-mesh sieve to remove the ginger, spices, and scallions, discarding the solids. Return the strained liquid to the pot and simmer over medium-high heat for 8-12 minutes, stirring occasionally, until it reduces to approximately 200ml and becomes glossy and syrupy. The sauce should coat the back of a spoon and have a rich mahogany color. Taste and adjust seasoning with a little more soy sauce if needed.
7FINISH AND SERVE: Spoon the reduced glaze generously over the pork belly pieces, ensuring each piece is well coated with the silky sauce. Serve immediately while hot, accompanied by steamed white rice to soak up the precious sauce. Garnish with fresh scallion greens and sesame seeds if desired. The contrast between the tender pork, crispy skin, and rich, caramelized sauce creates the legendary Dongpo experience that has been celebrated for centuries.