Dong Po Rou (东坡肉)

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Tham Jessica (@jessieinthekitchen)
5.0
From 1 rating

It was steaming hot, red in colour, bright in sauce, and slightly transparent in colour. Pair it with green vegetables. It was mouth-watering! When I picked it up gently and put it into my mouth, wow!! It melts in my mouth, and the texture is fat but not greasy.

Prep Time
1hr 0min
Cook Time
35min
Total Time
1hr 35min
Dong Po Rou (东坡肉) recipe

Ingredients

6 Servings
(1 serving = 1 piece )
  • INGREDIENTS
  • 700g
    pork belly
  • 2tbsp
    cooking oil
  • 1
    stalk of scallion
  • 30g
    sliced ginger
  • 50g
    rock sugar
  • 2
    bay leaves
  • 1
    cinnamon stick
  • 1
    star anise
  • 250mL
    Shaoxing wine
  • 125mL
    light soy sauce
  • 4tbsp
    dark soy sauce
  • Enough water to cover the pork
  • For blanching
  • 1
    thumb size sliced ginger
  • 1
    stalk spring onion
  • 2tbsp
    Chinese Shaoxing wine
  • Enough water to cover the pork
  • Cornstarch slurry (mixed well)
  • 2tsp
    corn flour
  • 5tbsp
    water

How to make Dong Po Rou (东坡肉)

  1. Clean the pork belly and place it in a wok with water, Shaoxing wine, and ginger slices. Blanch for 30 minutes over high heat, then remove, wash and drain.

    1. Trim the edges of the pork belly to get a nice cube cut later. Cut pork belly into 3"x3" cubes. Tie each cube up with cooking twine.
    1. Heat up the cooking oil into the wok at medium heat, sauté the star anise, green onion, and sliced ginger until fragrance. Add in the Shaoxing wine, light soy sauce, and dark soy sauce. Bring it to a boil, add in the meat and enough water to cover the pork. Let it simmer for 15 minutes.
    1. Make a bed with cut scallion and sliced ginger in a pressure cooker, transfer the pork to the pressure cooker with skin side down. Add in one cinnamon stick, bay leaves, and the rock sugar. Let it continue to cook for 35 minutes at HIGH HEAT.
  2. Note: if you are cooking it with a normal pot, you need to braise it at LOW heat for one and half hours.

    1. Wait until the steam completely released from the pressure cooker, then remove the meat from the pressure cooker and transfer the meat to a pot with skin side up.
    1. Strain the sauce from the pressure cooker and pour it into the pot, bring it to a boil. Thicken the sauce with some cornstarch slurry and serve.

Nutrition (per serving)

Calories

605.0kcal (30.25%)

Protein

28.0g (56%)

Carbs

38.3g (13.94%)

Sugars

8.3g (16.66%)

Healthy Fat

33.4g

Unhealthy Fat

16.7g

% Daily Value based on a 2000 calorie diet

FAQS

  1. How do I properly blanch pork belly for Dong Po Rou?

    To blanch pork belly for Dong Po Rou, clean the pork and place it in a wok with water, Shaoxing wine, and ginger slices. Blanch over high heat for about 30 minutes, then remove, wash, and drain the pork. This step helps to remove impurities and enhances the flavor.

  2. Can I make Dong Po Rou with a different cut of meat?

    While pork belly is traditional for Dong Po Rou due to its rich fat content, you can experiment with other cuts like pork shoulder. However, the texture and flavor will differ, and the dish may not have the same melt-in-your-mouth quality.

  3. What are some good side dishes to serve with Dong Po Rou?

    Dong Po Rou pairs beautifully with green vegetables like bok choy or steamed broccoli. You can also serve it with jasmine rice or noodles to soak up the delicious sauce, making for a well-rounded meal.

  4. How should I store leftover Dong Po Rou?

    To store leftover Dong Po Rou, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it, which can keep it good for up to 2 months. Reheat thoroughly before serving.

  5. What can I use as a substitute for Shaoxing wine in Dong Po Rou?

    If you don't have Shaoxing wine, you can substitute it with dry sherry or a mixture of rice vinegar and water. While the flavor won't be exactly the same, these alternatives can still provide a nice depth to the dish.

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Tham Jessica

(@jessieinthekitchen)

I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...

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