🥩 Dongpo pork

Name: Dongpo pork
Total time: 150 min
Yield: 4
Cuisine: China · Hangzhou, Zhejiang
Ingredients: 800 g skin-on pork belly in one piece; 300 ml Shaoxing wine; 4 tbsp light soy sauce and 2 tbsp dark soy sauce; 40 g rock sugar or white sugar; 50 g ginger, sliced; 6 scallions, in long lengths

Origin: China · Hangzhou, Zhejiang

398kcal

per serving · 150 g

265kcal

per 100 g

14 gProtein9 g / 100 g

34 gFat23 g / 100 g

8 gCarbs5 g / 100 g

Dongpo pork is thick squares of pork belly braised slowly in soy sauce, Shaoxing wine, sugar, ginger and scallion until the fat turns soft and jiggly and the skin glossy. The sauce reduces to a sweet, savoury, deep red glaze. It is served one square per person, usually with plain rice and green vegetables.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

Not vegetarianbecause of: pork belly

Not veganbecause of: pork belly

Contains porkbecause of: pork belly

Contains glutenbecause of: soy sauce

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

pork bellysoy sauceshaoxing winesugargingerscallion

Recipe

4 servings150 min

Ingredients

800 g skin-on pork belly in one piece
300 ml Shaoxing wine
4 tbsp light soy sauce and 2 tbsp dark soy sauce
40 g rock sugar or white sugar
50 g ginger, sliced
6 scallions, in long lengths

Method

Blanch the pork in boiling water for 5 minutes, rinse and cut into 5 cm squares.
Line a heavy pot with the scallions and ginger and set the pork on top, skin side down.
Add the wine, soy sauces and sugar, bring to the boil, cover and simmer on very low heat for 90 minutes.
Turn the pieces skin side up and simmer 30 minutes more, then reduce the sauce until glossy and spoon it over the pork.

How to make it lighter

Treat one square as the whole meat portion and fill the rest of the plate with greens.
Chill the braising liquid and lift off the set fat before reducing it.
Pair it with plenty of steamed vegetables and a small bowl of rice.

History

The dish is named after the Song dynasty poet and official Su Shi, also known as Su Dongpo, who wrote a poem about slow-cooking pork. Legend has it that while governing Hangzhou he gave braised pork to the workers who dredged West Lake. It remains one of the signature dishes of Hangzhou cuisine.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →