Dongpo Pork
A legendary braised pork belly dish with a glossy caramel glaze and tender, melt-in-your-mouth meat. Named after the 11th-century poet Su Dongpo, this Chinese classic rewards slow cooking with layers of rich, savory-sweet flavor.
- Total time
- 120 min
- Servings
- 4
- Calories
- 645
- Protein
- 38g
Ingredients
- 2 pounds pork belly, skin on
- 3 tablespoons rock sugar
- ½ cup soy sauce
- ¼ cup Shaoxing wine or dry sherry
- 1.5 cups chicken or pork stock
- 2 ounces ginger, sliced into coins
- 4 whole scallions, cut into 2-inch lengths
- 4 whole star anise pods
- 2 whole dried red chiles
- 1 whole cinnamon stick
- 2 tablespoons neutral oil
Instructions
- 1
Pat the pork belly dry with paper towels, rubbing firmly across the skin to remove all surface moisture so it will brown properly.
- 2
Cut the pork belly against the grain into 2-inch-tall rectangular blocks, keeping the skin intact on each piece.
- 3
Heat 2 tablespoons oil in a large heavy pot or Dutch oven over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 90 seconds.
- 4
Working in batches so the pot is not crowded, carefully place pork pieces skin-side down in the hot oil and cook for 8–10 minutes until the skin turns deep golden brown.
- 5
Flip each pork piece and cook the other side for 3 minutes until light golden, then transfer all browned pork to a clean plate.
- 6
Pour off all but 1 tablespoon of oil from the pot; add the rock sugar and stir constantly over medium heat until the sugar dissolves and turns amber the color of weak tea, about 3 minutes.
- 7
Return the pork pieces to the pot skin-side up; pour in the soy sauce, Shaoxing wine, and stock until the liquid comes halfway up the sides of the meat.
- 8
Add the ginger slices, scallion pieces, star anise, dried chiles, and cinnamon stick, scattering them around the pork.
- 9
Bring the braising liquid to a boil over high heat, watching for large bubbles breaking the surface, about 2 minutes.
- 10
Reduce heat to low, cover the pot with the lid slightly ajar (leaving a 1-inch gap so steam escapes slowly), and braise for 90 minutes.
- 11
After 90 minutes, check that the pork is fork-tender; if the meat resists when you press a fork into it, braise for another 15–20 minutes and check again.
- 12
Transfer pork pieces skin-side up to a serving plate and loosely tent with foil to keep warm.
- 13
Strain the braising liquid through a fine-mesh strainer into a small saucepan, pressing on the solids; discard the solids.
- 14
Bring the strained liquid to a simmer over medium heat and cook for 15 minutes, stirring once every minute, until it reduces to about 0.75 cup and coats a spoon thickly.
- 15
Pour the glossy sauce over the pork pieces and serve immediately while hot.
Tools you’ll need
- large heavy pot or 5-quart Dutch oven with tight-fitting lid
- chef's knife and cutting board
- paper towels
- wooden spoon or silicone spatula
- plate for resting pork
- aluminum foil
- fine-mesh strainer
- small saucepan for sauce reduction
- serving plate
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