Dongpo Rou (dongpo Pork)

Dongpo Rou, also known as Dongpo Pork, is a famous traditional dish from Zhejiang Cuisine. It features tender, succulent pork belly braised in a rich, savory sauce.

Gluten Free Dairy Free Main Course Zhejiang Chinese Cuisine Braised Pork Traditional Dish
Dongpo Rou (dongpo Pork)

Ingredients

  • 1.5 kg pork belly, skin on
  • 500ml Shaoxing wine
  • 150g rock sugar
  • 100ml soy sauce
  • 6 slices ginger
  • 4 spring onions, white part only
  • 2 star anise
  • 1 cinnamon stick
  • 1 tsp Sichuan peppercorns
  • 1 tbsp vegetable oil
  • 500ml water

Instructions

  1. Blanch the pork belly in boiling water for 5 minutes, then remove and rinse under cold water. Cut the pork into large cubes.
  2. In a wok or deep pan, heat the vegetable oil over medium heat. Add the rock sugar and cook until it melts and turns golden brown.
  3. Add the pork belly cubes to the wok and sear until browned on all sides.
  4. Pour in the Shaoxing wine, soy sauce, and water. Add the ginger, spring onions, star anise, cinnamon stick, and Sichuan peppercorns.
  5. Bring the liquid to a boil, then reduce the heat to low and simmer for 2 hours, or until the pork is tender and the sauce has thickened.
  6. Remove the pork from the wok and place on a serving dish. Skim any excess fat from the sauce and pour the sauce over the pork.
  7. Serve the Dongpo Rou hot with steamed rice or buns.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
28g
Carbohydrates
2g

Supplies

Wok or Deep Pan Serving Dish

Tools

Knife Cutting Board Tongs Measuring Cup

Serving suggestions

Serve Dongpo Rou with steamed jasmine rice and stir-fried vegetables for a complete meal.

Tips & tricks

For extra flavor, you can marinate the pork belly in the Shaoxing wine and soy sauce mixture for a few hours before cooking.

Cost

$25