Chinese
Dongpo Pork
“Succulent pork belly braised to perfection, melting in the mouth with every savory bite.”
Pork Belly
Rice Wine
Soy Sauce
Rock Sugar
scallions
GingerMedium3 hours
Where it comes from
Named after the revered Song dynasty poet Su Dongpo, this dish carries a legacy of culinary refinement and is a testament to Hangzhou's rich cultural heritage.
On the Palate
What goes into it
Proteins
Vegetables
Herbs & Spices
Sauces & Condiments
How it's made
- 1
Cut pork belly into large cubes, ensuring the skin remains intact.
- 2
Blanch the pork briefly in boiling water to remove impurities.
- 3
In a clay pot, arrange pork with skin side down, adding ginger and scallions.
- 4
Pour rice wine and soy sauce over the pork, adding rock sugar for sweetness.
- 5
Simmer gently over low heat for several hours, allowing flavors to meld.
- 6
Turn the pork occasionally, ensuring even cooking and caramelization.
