Succulent pork belly braised to perfection, melting in the mouth with every savory bite.
Named for Su Dongpo (1037–1101), the Song dynasty poet-statesman exiled to Huangzhou and later magistrate of Hangzhou. He wrote a poem called "Pork Ode" praising slow-cooked pork belly with wine; the dish was reportedly fed to dredging workers during his Hangzhou tenure rebuilding the West Lake causeway. The recipe stabilized in Hangzhou banquets by the Qing era.
Su Dongpo's Hangzhou exile dish, 1080s — pork belly tied with kitchen twine, braised in Shaoxing wine for two-plus hours until the fat trembles. The square-cut shape is non-negotiable.
A two-inch cube of skin-on pork belly tied with twine, braised whole in dark wine sauce until the fat is jelly-soft and the lean is silky. Served one cube per person in a small pottery dish, often with a single steamed bun on the side. Spoon cuts it; the skin is sticky, the fat dissolves on the tongue. Heavily soy-glazed but not over-salted.
The cube is blanched, browned, then braised skin-down in Shaoxing wine (no water, or very little) with rock sugar, soy, ginger, scallion for two hours minimum. The twine matters — it holds the cube intact through the long braise; fat without structural tension turns to mush. Final stage flips skin-up and reduces; restaurants finish with a brief steam to deepen the gloss.
Variations
Hangzhou original uses whole-square belly tied with twine; Sichuan adaptation adds doubanjiang and Sichuan peppercorn; Jiangsu Yangzhou-style finishes with a sugar glaze for sheen.
On the Palate
Where Dongpo Pork sits in the Chinese flavor cloud
Braise the tied cube skin-down in Shaoxing wine with little or no water for at least two hours — the twine holds the belly intact so the fat turns silky, not to mush, and the wine (not water) is what makes it Dongpo pork.
Ingredients
How it's made
5 steps · 1 hour 55 min
- 15 min
Cut the pork belly into thick, 5-centimeter squares, ensuring each piece has a balanced layer of fat and lean meat. Pat them dry with a paper towel to remove excess moisture.
- 25 min
In a large pan, heat a tablespoon of oil over medium-high heat until shimmering. Place the pork pieces skin-side down and pan-fry until the skin is golden brown and crispy, about 5 minutes.
Watch outFry skin-side down until the skin is deep golden and blistered — this sets the color and stops the fat going flabby.
- 310 min
In a deep pot, arrange the browned pork with scallions and ginger slices. Pour in rice wine, soy sauce, and add rock sugar. Bring the mixture to a boil over medium heat, stirring gently to dissolve the sugar.
- 490 min
Reduce the heat to low and cover the pot. Simmer the pork slowly, allowing it to red-cook for about 90 minutes, until the pork is tender and imbued with the fragrant aroma of wine.
Watch outBarely a bubble breaking the surface for 90 minutes — if it's rolling, turn the heat down.
- 55 min
Once cooked, remove the pork pieces carefully and arrange them on a serving platter. Spoon the rich sauce over the top, and serve immediately.
Watch outFlip skin-up and reduce at the end until the sauce turns glossy and clings to the cube.
