Dongpo Pork (Dōngpō ròu)

• Cinnamon stick1 small stick
• Ginger50g, sliced
• Star anise2 pieces
• Light soy sauce50ml
• Dark soy sauce20ml
• Rock sugar30g
• Water100-150ml (hot)
• Green onion3-4 stalks
• Pork belly1kg
• Shaoxing wine200ml

How to Make It

• 1

  **Prepare the Pork Belly**: Select a beautiful cut of pork belly, about 1kg, with distinct alternating layers of fat and lean meat. Score the skin lightly with a sharp knife, then blanch the entire piece in boiling water for 5-7 minutes. This step helps remove impurities and firms up the skin. Remove from water and pat dry thoroughly.

• 2

  **Cut and Sear**: Once blanched and dried, carefully cut the pork belly into generous 4-5cm (2-inch) cubes. In a heavy-bottomed pot or Dutch oven, sear the pork belly cubes on all sides over medium-high heat for 2-3 minutes per side until they are beautifully golden brown. This helps render some excess fat and locks in a foundational layer of flavor. Remove the seared pork from the pot.

• 3

  **Create the Aromatic Base**: In the same pot, without cleaning it, arrange 50g of sliced ginger and 3-4 stalks of green onion (cut into 5cm lengths) to form a fragrant bed on the bottom. Return the seared pork belly cubes to the pot, arranging them neatly on top of the aromatics with the skin-side facing up.

• 4

  **Craft the Braising Liquid**: In a separate bowl, whisk together 200ml Shaoxing wine, 50ml light soy sauce, 20ml dark soy sauce, 30g rock sugar, 2 star anise, and 1 small cinnamon stick. Pour this meticulously prepared mixture evenly over the pork belly. Add just enough hot water (about 100-150ml) to barely cover the pork, ensuring it is submerged but not swimming.

• 5

  **Braise Slowly**: Bring the liquid in the pot to a gentle simmer over medium heat, then immediately reduce the heat to very low. Cover the pot tightly with a lid and braise for a leisurely 2 to 2.5 hours. The liquid should barely bubble, indicating a slow, tenderizing process. Do not rush this step; the long, slow braise is the absolute key to achieving the pork's signature melt-in-your-mouth, gelatinous texture.

• 6

  **Check for Tenderness and Remove**: After 2 hours, gently check the pork for tenderness – it should be incredibly soft and easily pierced with a chopstick. If it's not quite there, continue braising for another 30 minutes, checking periodically. Once perfectly tender, carefully remove the exquisite pork belly cubes to a serving dish, reserving all the rich braising liquid in the pot.

• 7

  **Reduce Sauce and Serve**: Skim any excess fat from the reserved braising liquid in the pot. Bring the remaining sauce to a simmer over medium heat and reduce it for 5-8 minutes, stirring occasionally, until it thickens slightly and becomes beautifully glossy and syrupy. Spoon this rich, concentrated sauce generously over the Dongpo Pork and serve immediately, traditionally accompanied by steamed rice and blanched green vegetables.