Braised Pork Belly Dong Po Rou


Dong Po Rou (东坡肉) is a Chinese meal of braised pig belly, purportedly developed by Su Dong Po on January 8, 1037 – August 24, 1101. He is a great writer, poet, painter, calligrapher, pharmacologist, gastronome, and statesman of the Song dynasty. This Braised Pork Belly Dong Po Rou meal has been popular for generations, and you’ll understand why once you try it.

When I bought these charming clay pots at a recent rummage sale, it was just a matter of time before I used them (as it is often served in these kinds of clay pots at fancier restaurants in China). This Dong Po Rou would be a great dish to perform at dinner parties or family gatherings. That would be quite an accomplishment, in my opinion! When it comes to making this dish, all you have to do is turn on the stove. All that is required is a few minutes of simmering (or steaming). Infusing the pork belly with flavor while cooking, it melts on your lips without becoming greasy.

Preparation begins with selecting a good piece of pork belly. Mine was on the thin side, but a good piece should have an equitable distribution of fat and meat. You’ll love this braised pork belly Dong Po Rou if you like our Shanghai-style Hong Shao Rou, which is both genuine and simple to make. Easy to produce, robust in flavor, and unusual in texture. You won’t be dissatisfied with this!


  • 2 pound of slab of pork belly(900g)
  • 3 bunches of scallions (washed and cut in half lengthwise)
  • 8 slices of ginger
  • 2 cups of Shaoxing wine
  • 2/3 cup of light soy sauce
  • 2 1/2 tbsp. of dark soy sauce
  • 4 – 5 oz. of rock sugar (depending on desired level of sweetness)


  1. Rinse the entire piece of pork belly under running water. A minute of running water is all that is needed to clean it out. This method removes any contaminants from the pork belly while also making it easier to cut the meat into uniform pieces. Cut the meat into three 3-inch by 3-inch slices. If you like a smaller size, you can create them 2 × 2 inches. Set aside for now.
  2. Lay the scallions in a thick, equal layer on the bottom of a medium clay pot or a medium (4-quart) conventional pot. Scallions should cover the bottom of the kettle completely. The scallions should be evenly covered with ginger pieces.
  3. Skin side down, place the pork belly over the ginger and scallions. Pour the Shaoxing wine, light soy sauce, and dark soy sauce on the noodles. You can also throw in some rock sugar.
  4. Put the pot back on the stove and turn the heat up to medium-high. The liquid in the pot should be simmered for 90 minutes after it reaches a boil. Make no commotion.
  5. You have two options when the 90 minutes are up:
  6. Continue simmering the pork belly skin-side up for a further 90 minutes. It is unnecessary to add additional liquid to the pot if the heat is set to its lowest setting, as the pork should cook during the entire cooking duration.
  7. Skin-side up, transfer the pork to a heatproof plate. After another 90 minutes in the steamer, brush the vegetables with some of the braising liquid.
  8. Tender, delectable food should be the outcome of either approach. Transfer the pork chunks to a serving platter when ready to eat. You may now reduce the braising liquid in a saucepan and serve it over the pork as a sauce.

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