Braised Pork Belly Recipe (Dong Po Rou)

Get ready to indulge in the ultimate comfort food — Braised Pork Belly (Dong Po Rou)! This dish is the definition of melt-in-your-mouth goodness, with tender, juicy pork belly bathed in a rich, fragrant sauce that’s deeply savory and slightly sweet. Whether you’re cooking for a special occasion or just craving a show-stopping meal, this recipe will have you mastering a classic Chinese favorite that’s as impressive as it is irresistible. Let’s dive in and bring this mouthwatering dish to your table!

Braised Pork Belly Recipe

Serving: 4
Prep time: 20 minutes
Cook time: 3 hours and 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 extra light olive oil, or another high smoke point oil

Braised Pork Belly Instructions

1. Prepare the pork belly:

• In a pot of water, add the pork belly and 2 slices of ginger.
• Over high heat, bring it to a boil. Continue to cook for another 15 minutes.
• Discard the water in the pot and rinse the pork belly with running water.
• Cut into 2 ½ inch cubes.
• Tie the pork belly with cooking twine like little presents to keep the pieces intact during long cooking.

2. Simmer the pork belly:

• In a clay pot, place a bamboo wire rack inside to prevent sticking. Add scallions and ginger, then place the pork belly skin side down.
• Add soy sauce, dark soy sauce, and Shaoxing wine to the pot. Set aside.
• To make the syrup, in a pan over medium-low heat, add rock sugar and water. Cook until the sugar melts and the liquid is very sticky.
• Carefully add the extra light olive oil. Stir until the syrup turns lightly brown, about 3 minutes.
• Pour the syrup into the clay pot.
• Over high heat, bring to a boil, then immediately reduce to low heat. Simmer for 45 minutes.
• Turn the pork belly skin side up and continue to simmer for another 45 minutes.

3. Steam the pork belly:

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

4. Serve:

• If there is still a lot of sauce in the clay pot, place it over high heat and thicken the sauce for 5 minutes.
• Enjoy!

Tips & notes

• Using room temperature water to start boiling the pork belly helps draw out the gamey flavor, making the dish taste cleaner and more fragrant.
• Tying the pork belly with cooking twine keeps it compact and helps maintain its shape during the long cooking process, resulting in a beautiful presentation.
• The rock sugar syrup is essential not only for sweetness but also for giving the pork belly its signature glossy, reddish-brown color.
• Use a clay pot or heavy-bottomed pot for even heat distribution and to avoid burning the sauce during simmering and steaming.
• If you don’t have Shaoxing wine, dry sherry or a mild Chinese cooking wine can be used as substitutes.
• After steaming, the pork belly should be tender enough to melt in your mouth — be patient with the slow cooking to get the best texture.
• Leftovers taste even better the next day as the flavors continue to develop. Store in the fridge and reheat gently to enjoy.