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Best Easy Hangzhou Dongpo Pork Recipe

Name: Best Easy Hangzhou Dongpo Pork Recipe
Total time: 225 min
Yield: 170 g
Ingredients: pork belly with skin 2.5 lbs; scallions 10 pieces; ginger slices 8 slices; Shaoxing wine 1 cup; dark soy sauce 1 tbsp; light soy sauce 2 tbsp; rock sugar 2 tbsp; water 2 cups

Meltingly tender Hangzhou Dongpo pork braised in Shaoxing wine and soy sauce is a legendary dish. A rich, protein-packed family celebration centerpiece.

Cook 225 min Difficulty HARD 690 kcal

#high protein #chinese #family dinner #celebration

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Ingredients

Main ingredients

pork belly with skin 2.5 lbs
scallions 10 pieces
ginger slices 8 slices

Seasonings/Sauce

Shaoxing wine 1 cup
dark soy sauce 1 tbsp
light soy sauce 2 tbsp
rock sugar 2 tbsp
water 2 cups

Nutrition summary

Carbohydrates 14 g 8%

Protein 23 g 13%

Fat 62 g 79%

Serving size 170g

Cooking steps

1

Blanch the pork belly slab in boiling water for 5 minutes to remove impurities and firm the skin, then drain and pat dry.
2

Cut pork into large 3-inch squares, keeping the skin attached. Layer the bottom of a heavy pot with scallions and ginger slices.
3

Place pork pieces skin-side down on the scallions and ginger. Pour Shaoxing wine, both soy sauces, and water evenly over pork. Sprinkle rock sugar over the top.
4

Bring the pot to a gentle simmer over medium heat until you see small bubbles forming (but not boiling), then reduce to the lowest heat. Cover and braise for 2 hours.
5

Carefully flip pork skin-side up, baste with cooking liquid, re-cover, and braise another 1.5 hours over very low heat, checking occasionally to prevent burning. The liquid should gently reduce to a glossy sauce.
6

Rest the pork in the pot for 15 minutes off heat so the juices redistribute. Lift the pork out gently to retain its shape. Remove scallion and ginger remnants, then spoon over with braising sauce to serve.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The star ingredient here is pork belly with skin. Its rich layers of fat and meat create the hallmark melt-in-your-mouth texture and flavor that defines Dongpo pork, especially after long slow braising.

Q. Which seasoning brings the biggest flavor impact?

Shaoxing wine provides the signature aroma and depth while the combination of light and dark soy sauce layers both color and umami. The balance of these with rock sugar builds a unique savory-sweet profile.

Q. What is the most critical cooking step for tenderness?

Long, gentle braising at very low heat is essential. Keeping the liquid at a bare simmer, never boiling, breaks down collagen slowly and guarantees an exceptionally tender, succulent pork belly.

Q. How does this recipe prevent the pork from falling apart or drying out?

Resting the pork for 15 minutes after braising helps moisture redistribute, while the bed of scallions and ginger keeps the meat elevated and cradled—ensuring the pork holds together and stays moist.

Q. What are the nutrition values per serving and protein-to-carb ratio?

Each serving has 690 kcal, 23g protein (13%), 14g carbs (8%), and 62g fat (79%). The protein-to-carb ratio is roughly 1.6:1, making it a protein-enriched celebratory dish with moderate carbohydrates.

Best Easy Hangzhou Dongpo Pork Recipe

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