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Dongpo Pork

Dōngpō Ròu / 东坡肉

Dongpo pork is the great braise of Hangzhou, named for the Song dynasty poet Su Dongpo. Tied squares of pork belly cook slowly in Shaoxing wine with very little water, then finish in the steamer. Heat is the whole secret: the liquid should barely tremble for two hours, because a hard boil tears the layers apart before the fat can soften.

Prep
20 min
Cook
3 hr 5 min
Total
3 hr 25 min
Serves
6

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An illustration of Dongpo Pork
Dongpo Pork, illustrated for Tastybop

Ingredients

  • 2 lb (900 g) skin-on pork belly, in one even slab about 1 1/2 inches (4 cm) thick
  • 6 scallions, halved crosswise
  • 2-inch (5 cm) piece of ginger, cut into 8 slices
  • 2 cups (480 ml) Shaoxing wine, or dry sherry
  • 1/3 cup (80 ml) light soy sauce plus 2 tbsp dark soy sauce
  • 3 oz (85 g) rock sugar, or 1/3 cup (70 g) light brown sugar
  • Steamed white rice, to serve

Instructions

  1. Put the pork in a pot, cover with cold water and bring to a boil, about 10 minutes. Simmer for 10 minutes, then rinse under cool water until you can handle it. Shave or tweeze off any bristles.
  2. Trim the slab square and cut it into about 9 pieces of about 2 inches (5 cm). Tie each piece with kitchen twine, once in each direction, like a small parcel. The twine keeps the soft meat from falling apart later.
  3. Line a heavy pot that fits the pork snugly in one layer with the scallions and ginger. Set the pork on top, skin side down, then add the wine, both soy sauces, the sugar and 1/2 cup (120 ml) of water.
  4. Bring to a boil, about 5 minutes, then turn the heat to its lowest setting and cover. Cook for 90 minutes without lifting the lid, keeping only a faint simmer.
  5. Turn each piece skin side up and cook, covered, for 30 minutes more. The skin should be a deep mahogany and a chopstick should slide through with no resistance. USDA's safe minimum for whole cuts of pork is 145°F (63°C) with a 3-minute rest, and this pork passes that long before it turns tender.
  6. Move the pork, skin side up, to a heatproof bowl and strain the sauce over it. Steam over simmering water for 30 minutes, using a steamer or a covered pot with a rack. The fat will turn soft and almost translucent.
  7. Pour the sauce into a small pan and boil for about 10 minutes, until glossy and reduced to about 3/4 cup (180 ml). Snip off the twine, spoon the sauce over the pork and serve with rice.

Tips

  • If the reduced sauce tastes too salty, stop reducing and loosen it with a splash of hot water. Use it sparingly, since each piece needs only a spoonful.
  • No Shaoxing wine nearby? Dry sherry is the closest match. Avoid bottles labeled cooking wine that contain added salt, or the sauce will end up too salty once reduced.
  • Make it a day ahead if you can. Chill within 2 hours, lift off the solid fat and steam for 20 minutes until the center reaches 165°F (74°C). Leftovers keep for 3 days in the fridge.

Did you know?

  • Dongpo pork is named after Su Dongpo, a famous Chinese poet.
  • It comes from Hangzhou, a city known for its beautiful lake.
  • Slow braising makes it so soft it nearly melts in your mouth.

Questions

Who is Dongpo pork named after?

Su Dongpo, also known as Su Shi, the Song dynasty poet and official who served in Hangzhou. The dish has been linked with his name and with that city for centuries.

How is Dongpo pork different from hong shao rou?

Hong shao rou uses smaller chunks, usually browned in caramelized sugar, and is braised in a looser sauce. Dongpo pork uses large tied squares, leans on wine rather than water, and gets a final steam for softer fat.

Can I skip the steaming step?

Yes. Give the pork another 20 to 30 minutes in the pot on the lowest heat instead. Steaming is gentler and keeps the squares neater, but the flavor stays close.

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