The traditional Hangzhou’s trademark dish of red-cooked pork belly, Dōngpō ròu, is built with a handful of Chinese staple ingredients like ginger, scallions, soy sauce and, most importantly, Shàoxīng rice cooking wine, an essential ingredient for red-cooked meals.
Chinese Braised Belly Pork (东坡肉 – Dōng Pō Ròu)
Course: AppetizersCuisine: ChineseDifficulty: Medium4
servings30
minutes2
hours300
kcal2
hours30
minutesThe traditional Hangzhou’s trademark dish of red-cooked pork belly, Dōngpō ròu, is built with a handful of Chinese staple ingredients like ginger, scallions, soy sauce and, most importantly, Shàoxīng rice cooking wine, an essential ingredient for red-cooked meals.
Ingredients
1 kg pork belly (square)
50g ginger
50g spring onions
1 cup light soy sauce
¼ cup dark soy sauce
1 cup chinese rice wine
60g rock sugar (adjust to preference)
1 litre water (or more to cover the pork belly)
1-2 tbsp cornstarch solution
Fresh coriander for garnish
Directions
- Cut 50g ginger into slices
- Cut 50g spring onions into half lengths
- Cut and divide 1kg of pork belly into 4 squares
- Blanch pork belly in boiling water for 3 mins
- Remove and set aside
- Place spring onions on the base of a claypot
- Lay ginger slices on top
- Add pork belly skin side down
- Add 1 cup light soy sauce,
- cup dark soy sauce,
- and 1 cup chinese rice wine
- Add water until it slightly covers the pork belly
- Add 60g rock sugar (adjust to preference)
- Bring to boil, then cover and simmer for 2 hours on low heat
- Halfway through flip pork belly to skin side up.
- Once done remove pork belly from claypot
- Add one cup of braising liquid from the claypot to a wok
- Bring to boil and thicken with 1-2 tbsp of cornstarch solution
- Drizzle sauce over pork belly and garnish with fresh coriander
