📝 About This Recipe
Named after the legendary Song Dynasty poet Su Dongpo, this quintessential Zhejiang delicacy is a masterclass in patience and flavor. The pork belly is slow-braised in a rich, aromatic bath of Shaoxing wine and soy sauce until it achieves a 'melt-in-your-mouth' texture with a translucent, ruby-red glaze. It is a luxurious dish that perfectly balances the sweetness of rock sugar with the savory depth of aged wine, embodying the elegance of Hangzhou's culinary heritage.
🥗 Ingredients
Main Ingredients
- 2 lbs Pork Belly (high quality, skin-on, cut into 2-inch squares)
- 4 feet Cotton Twine (for tying the pork cubes to maintain shape)
Aromatics for the Pot
- 10-12 stalks Scallions (cut into 3-inch lengths to line the bottom of the pot)
- 3 ounces Ginger (sliced into thick coins)
- 2 pieces Star Anise (whole)
- 1 piece Cinnamon Stick (small)
The 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)
- 2 tablespoons Dark Soy Sauce (primarily for the rich mahogany color)
- 4 ounces Yellow Rock Sugar (crushed into smaller pieces)
- 1 cup Water (or enough to just cover the pork)
For Garnish
- 4 heads Bok Choy (blanched for serving)
- 1 sprig Fresh Cilantro (optional)
👨🍳 Instructions
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1
Blanch the pork: Place the pork belly squares in a large pot of cold water. Bring to a boil and cook for 5 minutes to remove impurities. Drain and rinse the pork under cold running water.
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2
Secure the pork: Using the cotton twine, tie each pork square in a cross shape (like a gift box). This prevents the fat and meat from separating during the long braising process.
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3
Prepare the pot: In a heavy-bottomed clay pot or Dutch oven, create a thick bed of scallions and ginger slices. This prevents the pork skin from sticking to the bottom and burning.
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4
Arrange the pork: Place the pork cubes skin-side down onto the bed of aromatics. This allows the skin to absorb the flavors and color most effectively in the first stage.
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5
Add liquids: Pour in the Shaoxing wine, light soy sauce, and dark soy sauce. Add the star anise and cinnamon stick.
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6
Sweeten: Scatter the crushed rock sugar over the pork. Rock sugar provides a much glossier finish than granulated sugar.
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7
Initial simmer: Bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to the lowest possible setting. The liquid should barely bubble.
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8
Slow braise (Part 1): Cover the pot tightly. If your lid isn't heavy, place a piece of parchment paper over the pork before putting the lid on. Simmer for 90 minutes.
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9
The Flip: Carefully flip the pork cubes so the skin side is now facing up. This ensures the meat stays moist while the skin begins to set.
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10
Slow braise (Part 2): Cover and continue to simmer on low for another 60-90 minutes. The pork should be tender enough that a chopstick can pierce it with zero resistance.
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11
The Steaming (Traditional Finish): Carefully transfer the pork cubes and a bit of the braising liquid into individual ceramic ramekins or a heat-proof bowl. Steam for 30 minutes. This step renders out the remaining grease, leaving the fat 'melted' but not oily.
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12
Reduce the sauce: While the pork steams, strain the remaining liquid from the pot into a small saucepan. Boil over high heat until it reduces to a thick, syrupy glaze.
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13
Final Touch: Remove the twine from the pork. Place the pork on a serving plate (or keep in the ramekin), drizzle with the concentrated glaze, and surround with blanched bok choy.
💡 Chef's Tips
Always use skin-on pork belly; the gelatin in the skin is what gives the sauce its signature body. Don't skip the tying step, or the pork may fall apart into a mess of shredded meat and fat. Ensure you use a 'low and slow' heat; boiling the pork too hard will make the meat tough and stringy. Yellow rock sugar is essential for the authentic 'mirror' glaze that makes the dish look so professional. If the sauce is too thin, a small cornstarch slurry can be used at the very end, though natural reduction is preferred.
🍽️ Serving Suggestions
Serve with fluffy white jasmine rice to soak up the incredible braising sauce. Pair with a pot of hot Dragon Well (Longjing) tea to cleanse the palate between bites. Accompany with blanched bok choy or choy sum to provide a crisp, fresh contrast to the rich meat. A side of pickled radish or cucumber helps cut through the richness of the pork fat. For a traditional touch, serve in individual small clay pots or ornate ceramic bowls.