Entree: China – Zhejiang – 东坡肉 ➤ Dōngpō ròu (Meltingly tender braised pork belly caramelized in soy, Shaoxing wine, and aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) pork belly, skin on
- 2 tbsp (30 ml) vegetable oil
- 1/3 cup (80 ml) Shaoxing wine
- 1/4 cup (60 ml) light soy sauce (thin soy sauce)
- 2 tbsp (30 ml) dark soy sauce
- 3 tbsp (45 g) rock sugar or packed light brown sugar
- 3 slices fresh ginger, approx. 15 g, smashed
- 4 scallions (green onions), white and green parts separated, approx. 100 g
- 2 cups (480 ml) water, plus more as needed to barely cover pork
- 2 star anise pods (optional)
- 1 small cinnamon stick (optional)
- 1/2 tsp (2 g) fine salt, or to taste
- 1 tbsp (15 ml) light oil for searing if needed

Instructions

1. Bring a large pot of water to a boil. Blanch the whole pork belly 2–3 minutes to remove impurities, then drain and pat dry. Cut into 2–2.5 inch (5–6 cm) cubes or thick slabs, keeping the skin intact.
2. In a heavy-bottomed pan or Dutch oven, add 2 tbsp oil and sear the pork pieces skin-side down over medium heat until the skin begins to brown and the fat renders, about 6–8 minutes. Turn and briefly brown other sides. Remove and set aside.
3. In the same pan, add the smashed ginger slices and the white parts of the scallions; sauté 1 minute. Add Shaoxing wine to deglaze, scraping up browned bits. Stir in light soy sauce, dark soy sauce, and rock sugar until the sugar dissolves.
4. Return the pork to the pan skin-side up. Add star anise and cinnamon if using, then add enough water to come nearly to the top of the pork (about 2 cups / 480 ml). Bring to a gentle simmer, then reduce heat to low, cover, and braise gently for 1.5–2 hours until the pork is fork-tender.
5. Once tender, carefully lift the pork pieces onto a plate and increase heat to medium-high to reduce the braising liquid to a glossy, syrupy sauce (about 8–12 minutes). Adjust seasoning with salt if needed.
6. Return pork to the reduced sauce, spoon the glaze over the pieces to coat, and simmer 3–5 minutes more to meld flavors. Garnish with the reserved green parts of the scallions and serve hot with steamed rice.