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Dong Po Rou (Braised Pork Belly)

Serves 2-3 as a main with rice


  • 600 g pork belly
  • 2 bunches of spring onions/ scallions cut into 2 inch pieces
  • 6 slices of old ginger
  • 1/4 cup shaoxing wine
  • 3-4 tbsp light soy sauce or to taste
  • 2 tbsp dark soy sauce
  • 50 g rock sugar or to taste chopped up
  • 1 cup hot water or enough to cover all sides of pork belly
  • Sliced spring onion to garnish


  • Wash and clean pork belly, then blanch in boiling hot water for 1 minute.
  • Drain and cut into 2x2 inch squares.
  • Line your clay pot / stock pot / sauce pan (use one with tall sides that'll nicely fit your pork belly, do not use a wide or large pan.) with spring onions, then layer the ginger slices on top.
  • Place pork belly skin side down on ginger, and pour shao xing wine, light soy sauce, and dark soy sauce over.
  • Top with rock sugar, then pour water into the pot.
  • There is no need to stir.
  • Cover and bring to a boil over medium high heat.
  • Once boiling, lower heat to low, and simmer for 90 minutes.
  • After 90 minutes, carefully flip pork over and simmer for another 90 minutes, basting the skin occasionally.
  • Add some water if the liquid is evaporating too quickly.
  • Adjust seasoning to taste add more sugar or more soy sauce.
  • Sieve out grease before serving sauce over pork belly.
  • Garnish with spring onions.


Use a pot that will fit the pork snugly with a tight fitting lid on the lowest heat to avoid liquid evaporating too quickly. You can always reduce sauce after removing pork when done. The pork belly is tender and may fall apart when removing from pot. Be gentle. Or you can secure pork belly with kitchen twine to keep meat in place when braising and plating.
Adapted from The Wok of Life