Zhejiang Recipe

Dongpo Pork

Zhejiang / Hangzhou · Serves 4 · 2.5 hours

Dongpo pork is a Hangzhou-associated pork belly braise built around Shaoxing wine, soy sauce, sugar, ginger, scallion, and slow cooking.

Why this dish works

Dongpo pork is richer and more ceremonial than an everyday pork stir-fry. The dish teaches how wine, sugar, soy, fat, and time create a glossy, tender, place-name dish.

Recipe at a glance

Item Detail
Serves 4
Time 2.5 hours
Core technique Slow braising
Heat level Mild
Best with Rice and greens

Ingredients

  • 2 lb pork belly, cut into large squares
  • 4 scallions, cut into lengths
  • 6 slices ginger
  • 1/2 cup Shaoxing wine
  • 3 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons sugar or rock sugar
  • Water as needed
  • Optional: blanched greens for serving

Method

  1. Blanch pork belly briefly, rinse, and pat dry.
  2. Line a heavy pot with scallions and ginger.
  3. Place pork skin-side down or up depending on pot shape.
  4. Add Shaoxing wine, soy sauces, sugar, and enough water to come partway up the pork.
  5. Simmer very gently, covered, until tender.
  6. Turn pork carefully and continue braising as needed.
  7. Reduce sauce until glossy and spoon over pork to serve.

Menu-literacy notes

  • 东坡肉 / Dongpo pork: a Hangzhou place-name dish.
  • Shaoxing wine: central to aroma and regional identity.
  • Large pieces: this is not diced pork over rice.
  • Gentle heat: violent boiling breaks the texture.

Variations and substitutions

  • Use a smaller piece of pork belly for a two-person version.
  • Steam after braising for a softer banquet-style texture.
  • Use less sugar for a more savory version.
  • Serve with steamed buns instead of rice.

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