Braised Pork Belly Recipe (Dong Po Rou)

Braised Pork Belly (Dong Po Rou) is the ultimate Chinese comfort food. This melt-in-your-mouth dish features juicy pork belly simmered low and slow in a rich, savory-sweet sauce that’s deeply aromatic and soul-satisfying. Whether you’re cooking for Lunar New Year, a dinner party, or just craving something special, this recipe delivers big flavors and an impressive presentation. Let’s dive in!

Braised Pork Belly Recipe

Serves: 4
Prep time: 20 minutes
Cook time: 3 hours 20 minutes

For the pork belly:
2 pounds slab pork belly, skin on, boneless
1 bunch scallions, cut into 3-inch pieces
11 slices ginger, separated
4 tablespoons soy sauce
1 tablespoon dark soy sauce
3 cups Shaoxing wine

For the syrup:
1 ½ tablespoons rock sugar
4 tablespoons water
1 tablespoon cooking oil

Braised Pork Belly Instructions

1. Prepare the pork belly:

• In a pot of room temperature water, add the pork belly and 2 slices of ginger.
• Bring to a boil over high heat and cook for 15 minutes to draw out any gamey flavors.
• Discard the water and rinse the pork belly under running water.
• Cut the pork belly into 2 ½-inch cubes.
• Tie each piece with cooking twine to help maintain shape during long cooking.

2. Simmer the pork belly:

• Place a bamboo wire rack inside a clay pot (or heavy-bottomed pot) to prevent sticking.
• Add scallions and remaining ginger, then place pork belly skin side down on top.
• Pour in soy sauce, dark soy sauce, and Shaoxing wine. Set aside.
• To make the syrup, heat rock sugar and water over medium-low until sticky.
• Add the oil and stir for about 3 minutes until it turns light brown.
• Carefully pour syrup into the clay pot.
• Bring to a boil over high heat, then reduce to low and simmer for 45 minutes.
• Flip the pork belly skin side up and simmer for another 45 minutes.

3. Steam the pork belly:

• Bring water to a boil in a large steamer over high heat.
• Place the clay pot inside the steamer and steam for 1 hour and 30 minutes.

4. Serve:

• If there’s too much sauce left, simmer it over high heat for 5 minutes to thicken.
• Enjoy warm with steamed rice or as part of a larger feast.

Tips & notes

• Use room temperature water when boiling the pork belly to help draw out gamey flavors.
• Tying pork belly helps keep it compact and gives a neater final presentation.
• Rock sugar adds depth of sweetness and creates the signature glossy, reddish-brown glaze.
• Use a clay pot or heavy-bottomed pot for even heat distribution and better flavor development.
• Substitutes for Shaoxing wine: dry sherry or mild Chinese cooking wine work well.
• Be patient: the long, slow cook ensures fork-tender, flavorful pork belly.
• Leftovers taste better: store covered in the fridge and reheat gently.