Chinese
Dongpo Pork
Pork belly slowly braised in Shaoxing wine, soy, rock sugar, ginger, and warm spices.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
The pork belly cooks slowly until tender, then the braising liquid is reduced to a rich glaze.
Watch it come together
Ingredients
- 2 pounds pork belly
- 2 cups water
- 1 cup Shaoxing wine
- 1 cup soy sauce
- 1 cup rock sugar or regular sugar
- 4 tablespoons ginger, sliced
- 4 cloves garlic, minced
- 2 green onions, chopped
- 2 star anise
- 1 cinnamon stick
- 1 teaspoon five-spice powder
- 1 tablespoon vegetable oil
Method
- 1
Cut the pork belly into 2-inch cubes. Blanch in boiling water for 5 minutes, then drain.
- 2
Heat the oil in the same pot. Sauté the ginger, garlic, and green onions until fragrant, then return the pork.
- 3
Add the Shaoxing wine, soy sauce, sugar, star anise, cinnamon, and five-spice. Bring to a boil.
- 4
Reduce the heat, cover, and simmer for 2–3 hours until the pork is tender and the sauce has thickened, stirring occasionally and adding water if needed.
- 5
Remove the pork. Boil the sauce over medium-high heat until glaze-like, then return the pork and coat it gently. Slice and serve with the sauce.
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