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China · Hangzhou cuisine

Dong Po Rou — Chinese Red-Braised Pork Belly

Dong Po Rou is a classic Hangzhou dish of thick, skin-on pork belly slowly braised in Shaoxing wine, soy sauce, ginger, scallions and rock sugar until meltingly tender and glossy.

Dong Po Rou Chinese braised pork belly

AI-generated food image; recipe not independently kitchen-tested.

Prep: 20 minCook: 2 hr 40 minServes: 4

Ingredients

  • 800 g skin-on pork belly, cut into 5–6 cm squares
  • 4 scallions, cut into lengths
  • 6–8 slices fresh ginger
  • 120 ml Shaoxing rice wine
  • 80 ml light soy sauce
  • 2 tbsp dark soy sauce
  • 35 g rock sugar (or 2½ tbsp sugar)
  • 250–350 ml water, enough to reach halfway up the pork

How to make Dong Po Rou

  1. Blanch pork belly in boiling water for 4–5 minutes. Drain, rinse away foam and pat dry.
  2. Line the bottom of a heavy pot with scallions and ginger. Arrange the pork skin-side down on top.
  3. Pour in Shaoxing wine, light and dark soy sauces, sugar and enough water to reach about halfway up the pork. Bring to a gentle simmer.
  4. Cover tightly and cook over very low heat for 90 minutes. Turn pork skin-side up carefully, then braise another 45–60 minutes until tender. Add a little water if the pot becomes dry.
  5. Uncover and reduce the braising liquid for 5–10 minutes until glossy. Spoon sauce over the pork. Serve hot with steamed rice and greens.

Cooking tips

Use a very gentle simmer and a heavy pot to keep the pork tender without breaking apart. Cook thoroughly, serve hot and refrigerate leftovers within two hours.