📝 About This Recipe
Named after the legendary Song Dynasty poet Su Dongpo, this iconic Hangzhou dish is the pinnacle of Chinese slow-cooking. Thick cubes of pork belly are braised for hours in a rich, aromatic bath of Shaoxing wine, soy sauce, and rock sugar until the fat becomes luxuriously buttery and the meat falls apart at the touch of a chopstick. It is a masterclass in patience, delivering a deep mahogany glaze and a complex flavor profile that balances savory, sweet, and umami perfectly.
🥗 Ingredients
The Pork
- 2 pounds Pork Belly (skin-on, high quality, cut into 2-inch squares)
- 4 feet Cotton Kitchen Twine (for tying the pork cubes to maintain shape)
The Aromatics
- 10-12 stalks Scallions (cut into 3-inch lengths)
- 3 ounces Fresh Ginger (sliced into thick coins)
- 2 pieces Star Anise (whole)
- 1 piece Cinnamon Stick (small)
The Braising Liquid
- 2 cups Shaoxing Rice Wine (the soul of the dish; do not substitute with dry sherry if possible)
- 1/2 cup Light Soy Sauce (for saltiness and depth)
- 3 tablespoons Dark Soy Sauce (primarily for the deep mahogany color)
- 1/2 cup Yellow Rock Sugar (crushed; provides a translucent gloss)
- 1 cup Water or Chicken Stock (as needed to barely submerge the meat)
For Garnish
- 4 heads Baby 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 meat: Tie each cube of pork belly with cotton kitchen twine like a small gift box. This prevents the layers of fat and meat from separating during the long braise.
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3
Prepare the pot: In a heavy-bottomed clay pot or Dutch oven, create a 'bed' for the pork by laying the scallions and ginger slices evenly across the bottom. This prevents the skin from sticking and burning.
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4
Layer the pork: Place the pork cubes on top of the ginger and scallions, skin-side down. This initial position allows the skin to absorb the most color and flavor.
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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. If the liquid doesn't reach at least halfway up the pork, add a little water or stock.
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7
Initial simmer: Bring the liquid to a boil over medium-high heat. Once boiling, immediately reduce the heat to the lowest possible setting. You want a very gentle 'smile' of a simmer.
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8
The first braise: Cover the pot tightly (use foil under the lid if it's not a perfect seal) and simmer for 90 minutes.
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9
The flip: Gently turn the pork cubes over 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
The second braise: Cover and continue to simmer for another 60 to 90 minutes. The meat should be tender enough that a toothpick slides in with zero resistance.
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11
The final reduction: Carefully transfer the pork cubes to a shallow heat-proof bowl or individual serving jars. Strain the braising liquid into a small saucepan and skim off the excess fat. Boil the liquid until it reduces into a thick, syrupy glaze.
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12
The steam (Optional but Authentic): For the ultimate texture, place the bowls of pork in a steamer and steam for 30 minutes. This renders the last bit of fat into a gelatinous state.
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13
Plating: Remove the twine carefully. Drizzle the reduced glaze over the pork and serve alongside blanched bok choy.
💡 Chef's Tips
Always use skin-on pork belly; the skin is essential for the texture and the gelatinous quality of the sauce. If you don't have rock sugar, use granulated sugar, but rock sugar provides a much better 'mirror' shine to the final glaze. Do not rush the process; high heat will toughen the muscle fibers and make the pork dry instead of melt-in-your-mouth. Use a pot that fits the pork snugly; if the pot is too wide, the liquid will evaporate too quickly and you'll need to add too much water, diluting the flavor.
🍽️ Serving Suggestions
Serve with fluffy steamed white jasmine rice to soak up the incredible sauce. Pair with a side of blanched Asian greens like Bok Choy or Gai Lan to provide a fresh, crunchy contrast. A pot of hot Oolong or Pu-erh tea is the traditional beverage to help cut through the richness of the pork. For a modern twist, serve inside steamed lotus leaf buns (Gua Bao) with pickled mustard greens.