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.

Braised Pork Belly Recipe (Dong Po Rou)