Traditional Dongpo Pork Recipe

Ingredients

Blanch the Pork Belly: Place the pork belly in a pot of cold water. Add the wine, ginger, and green onion. Bring the water to a boil. Once boiling, cook for five more minutes, then remove the pork and rinse it well in cold water.
Cut and Tie the Pork: Cut the pork into 5cm to 7cm squares. Tie each piece of pork belly with butcher’s string to maintain its shape during cooking.
Prepare the Aromatics: Sauté the green onions and ginger slices in oil over medium heat until they become aromatic (about 1 minute).
Braise the Pork: Place the green onion sections at the bottom of a pot, then add the ginger slices on top of them. Lay the pork belly pieces, skin side down, on the bed of green onions. Add the Shaoxing wine, light and dark soy sauce, rock sugar, spices, and enough water to cover the pork.
Simmer: Bring the liquid to a boil, then reduce the heat to a bare simmer. Cover the pot with a lid and braise for 90 minutes. After 90 minutes, turn the pork over and continue braising for another 90 minutes or longer until tender.
Reduce the Sauce: Once the braising is complete, remove the butcher’s string from the pork and taste the braising liquid left in the pot to determine if any adjustments are needed. Reduce the braising liquid until it thickens enough to coat the back of a metal spoon.
Serve: Drizzle the gravy over the Dong Po Rou on the serving plate and serve it alongside green vegetables or steamed rice.

Choose the Right Pork Belly: Use thick, even pieces with both fat and lean layers for the best texture.
Use the Right Cookware: A clay pot or stainless steel pot works well for this recipe.
Be Patient: Braise the pork slowly for at least 2-3 hours to achieve the melt-in-your-mouth texture.
Adjust Seasoning: Taste the sauce before serving and adjust with more sugar or soy sauce if needed.

Enjoy your homemade Dongpo Pork as part of a traditional Chinese meal, paired with steamed rice or buns for an authentic experience.