📝 About This Recipe
Named after the legendary Song Dynasty poet Su Dongpo, this iconic Hangzhou dish is the pinnacle of Chinese red-braising. It features thick cubes of pork belly slow-cooked in Shoxing wine and soy sauce until the fat becomes translucent and buttery, melting on the tongue without a hint of greasiness. The result is a mahogany-glazed masterpiece that balances savory, sweet, and aromatic notes in every decadent bite.
🥗 Ingredients
The Pork
- 2 lbs Pork Belly (skin-on, high quality with even layers of fat and meat)
- 2 inch piece Ginger (sliced into thick coins for blanching)
- 2 stalks Spring Onions (knotted)
- 2 tablespoons Shaoxing Rice Wine (for the blanching liquid)
The Braising Aromatics
- 10 stalks Spring Onions (cut into 3-inch lengths to form a bed)
- 3 ounces Fresh Ginger (sliced into wide planks)
- 2 whole Star Anise
- 1 piece Cinnamon Stick (about 2 inches long)
The Red Braising Liquid
- 2 cups Shaoxing Rice Wine (use a high-quality aged variety if possible)
- 1/2 cup Light Soy Sauce (for saltiness and depth)
- 1/4 cup Dark Soy Sauce (primarily for the deep mahogany color)
- 4 ounces Rock Sugar (provides a glossy sheen superior to granulated sugar)
- 1 cup Water or Chicken Stock (only if needed to barely cover the pork)
For Garnish
- 4 heads Bok Choy (baby variety, blanched)
- 1 sprig Cilantro (for a pop of color)
👨🍳 Instructions
-
1
Begin by cleaning the pork belly. Use a kitchen torch or a sharp knife to remove any stray hairs from the skin. Cut the pork into 2-inch (5cm) uniform squares.
-
2
Blanch the pork: Place the pork cubes in a pot of cold water with the ginger coins, knotted spring onions, and 2 tablespoons of Shaoxing wine. Bring to a boil, let it simmer for 5 minutes to remove impurities, then drain and rinse the pork under cold water.
-
3
Tie the pork: Using food-grade cotton butcher's twine, tie each pork cube like a gift box (cross-pattern). This prevents the meat from falling apart during the long braise and maintains the iconic shape.
-
4
Prepare the braising pot: In a heavy-bottomed clay pot or Dutch oven, create a thick bed using the 10 stalks of spring onions and the planks of ginger. This prevents the pork skin from sticking to the bottom and burning.
-
5
Arrange the pork: Place the pork cubes onto the bed of aromatics, skin-side down. This initial phase helps the skin absorb the maximum amount of color and flavor.
-
6
Add the liquids: Pour in the 2 cups of Shaoxing wine, light soy sauce, and dark soy sauce. Add the rock sugar, star anise, and cinnamon stick. The liquid should almost cover the pork; add a little water if necessary.
-
7
First Braise: Bring the liquid to a boil over medium heat, then immediately reduce the heat to the lowest possible setting. Cover with a tight-fitting lid and simmer gently for 90 minutes.
-
8
Flip the pork: Carefully turn the pork cubes over so they are now skin-side up. This ensures the meat stays moist while the skin begins to set its glaze.
-
9
Second Braise: Cover again and continue to simmer on low for another 60 to 90 minutes. The pork is ready when a chopstick can pass through the meat and fat with absolutely no resistance.
-
10
The Steaming (Optional but Authentic): For the ultimate texture, transfer the pork and some braising liquid to individual ceramic jars or a heat-proof bowl. Steam over high heat for 30 minutes. This renders out the final bit of oil, leaving only the 'collagen melt'.
-
11
Reduce the sauce: While the pork is steaming (or if skipping that step, after removing the pork from the pot), strain the braising liquid into a small saucepan. Boil over high heat until it reduces to a thick, syrupy glaze.
-
12
Final Assembly: Remove the twine from the pork cubes carefully. Place each cube in a shallow bowl or on a serving platter surrounded by blanched baby bok choy. Spoon the thickened glaze generously over the skin until it shines like a jewel.
💡 Chef's Tips
Always use rock sugar instead of granulated sugar; it provides a unique translucent shine to the sauce that is characteristic of this dish. Do not rush the process; the low heat is essential for the fat to render properly and become 'melt-in-your-mouth' rather than greasy. If you don't have a clay pot, use the heaviest Dutch oven you own to ensure even heat distribution and prevent scorching. Ensure the pork skin is always submerged or well-coated in the soy mixture during the first half of cooking to achieve that deep, dark mahogany color. Try to find 'five-layered' pork belly, which has the most beautiful aesthetic and balanced texture when sliced.
🍽️ Serving Suggestions
Serve with hot, fluffy white jasmine rice to soak up the rich, savory sauce. Pair with blanched baby bok choy or choy sum to provide a crisp, refreshing contrast to the rich pork. A pot of strong Pu-erh or Oolong tea is the traditional beverage choice to help cleanse the palate. For a modern twist, serve inside steamed lotus leaf buns (Gua Bao) with a pinch of pickled mustard greens. A side of thinly sliced cucumbers with rice vinegar can help cut through the intensity of the braise.