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Dongpo Pork Belly 东坡肉

[Ingredients] - 600-700g square-shaped pork belly

- 4 roasting strings

- 2 stalks scallion, cut into section

- 6 ginger slices

- 4 cloves of garlic, peeled and smashed

- 3-4tbsp light soy sauce

- 2tbsp dark soy sauce

- 3tbsp shaoxing wine

- 600ml stock / water

- 60g brown sugar + 2tbsp water

[Steps] 1. Par-boil pork belly, drain off and slice pork belly into 4 squares.

2. Tie each piece of pork belly with a string like a parcel to help hold its shape.

3. In a braising pot / claypot, lay scallion, ginger and garlic at the base. Place pork belly in, skin side down.

4. Add in light and dark soy sauce, shaoxing wine and stock / water.

5. Cook sugar with water till bubbly and slightly thicken, then drizzle over pork belly. Bring to a boil, then let simmer covered for 100mins.

6. Flip pork belly over and simmer covered for another 100mins.

Adapted from


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