Traditional Dong Po Rou - Melt-in-Your-Mouth Braised Pork Belly
Classic Chinese braised pork belly with silky texture and rich, aromatic sauce. This traditional Shanghai dish features tender pork belly braised in soy sauce, Shaoxing wine, and rock sugar.
By Janelle
Updated: March 18, 2026
Why I Love This Recipe
Dong Po Rou is one of China's most celebrated pork dishes, named after the Song Dynasty poet Su Dongpo. This iconic Shanghai specialty transforms humble pork belly into an incredibly tender, melt-in-your-mouth delicacy through slow braising. The dish is characterized by its glossy, mahogany-colored exterior and silky, gelatinous texture that literally falls apart at the touch of chopsticks. The secret to authentic Dong Po Rou lies in the patient braising process and the perfect balance of soy sauce, Shaoxing wine, and rock sugar. Unlike other braised pork dishes, Dong Po Rou uses minimal seasonings to let the natural pork flavors shine through. The result is an intensely rich yet surprisingly light dish that's both comforting and elegant enough for special occasions.
- •Incredibly tender texture – The long braising process breaks down tough fibers, creating pork that melts on your tongue
- •Rich umami flavors – Soy sauce and Shaoxing wine create deep, complex flavors that penetrate every bite
- •Restaurant-quality at home – Achieve professional results with simple ingredients and patient cooking
- •Make-ahead friendly – Tastes even better the next day as flavors continue to develop
- •Impressive presentation – The glossy, mahogany cubes look stunning and will wow your dinner guests
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 800 g pork belly (skin-on, cut into 5cm cubes)
- 50 g ginger (sliced)
- 4 stalks spring onions (cut into 5cm pieces)
- 80 ml light soy sauce
- 30 ml dark soy sauce
- 100 ml Shaoxing wine
- 60 g rock sugar
- 400 ml water
- 2 tbsp vegetable oil (for searing)
Step-by-Step Instructions
- 1
Cut the pork belly into 5cm cubes, ensuring each piece has both meat and fat layers. Pat dry thoroughly with paper towels to remove excess moisture. This helps achieve better browning and prevents oil splattering.
~10 min
Tip: Score the skin lightly in a crosshatch pattern for better rendering - 2
Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork belly cubes on all sides until golden brown, about 2-3 minutes per side. Work in batches to avoid overcrowding.
~12 min
Tip: Don't move the pork too early - let it develop a proper crust - 3
Remove the seared pork and set aside. Pour off excess fat, leaving about 1 tablespoon in the pot. Add ginger slices and spring onion pieces, stir-frying for 30 seconds until fragrant.
~2 min
- 4
Return the pork belly to the pot. Add Shaoxing wine and let it bubble for 1 minute to cook off the alcohol. The wine will deglaze the pot and lift any browned bits from the bottom.
~2 min
Tip: Tilt the pot away from you when adding wine to avoid flare-ups - 5
Add both light and dark soy sauces, mixing gently to coat the pork. The dark soy sauce provides the characteristic deep color while light soy sauce adds saltiness and umami depth.
~1 min
- 6
Add rock sugar and water to the pot. The liquid should just cover the pork pieces - add more water if needed. Bring to a gentle boil, then immediately reduce heat to low.
~5 min
Tip: Break up large rock sugar pieces for faster dissolving - 7
Cover the pot with a tight-fitting lid and simmer on low heat for 45 minutes. Check occasionally and adjust heat to maintain a very gentle simmer - bubbles should barely break the surface.
~45 min
- 8
Carefully turn each pork cube using chopsticks or tongs, trying to keep them intact. Cover again and continue simmering for another 45 minutes until the meat is very tender.
~45 min
Tip: Handle gently as the meat becomes very delicate - 9
Remove the lid and increase heat to medium. Simmer uncovered for 15-20 minutes, occasionally spooning the sauce over the pork to glaze it. The sauce should reduce and become glossy.
~20 min
- 10
Test doneness by gently pressing a cube with a spoon - it should yield easily and feel gelatinous. The pork should be glossy and mahogany-colored, with the sauce thick enough to coat a spoon.
~2 min
Tip: The pork should jiggle slightly when the pot is shaken - 11
Remove ginger slices and spring onion pieces before serving. Taste the sauce and adjust seasoning if needed - it should be balanced between sweet, salty, and savory.
~2 min
- 12
Serve immediately in individual bowls, spooning extra sauce over each portion. Garnish with fresh spring onion slices if desired. Pair with steamed white rice to balance the rich flavors.
~3 min
How Do I Know It's Ready?
The pork is ready when it yields easily to gentle pressure and has a gelatinous, jelly-like texture. The exterior should be glossy and mahogany-colored, while the sauce should be thick enough to coat the back of a spoon. When you shake the pot gently, the pork cubes should jiggle slightly, indicating the collagen has fully broken down.
Frequently Asked Questions
This usually happens when the heat is too high or the pork is moved too frequently during braising. Keep the simmer very gentle with just occasional bubbles breaking the surface. Handle the pork minimally and use chopsticks or a spoon rather than tongs to avoid piercing the meat.
Final Thoughts
I hope you enjoy making this Traditional Dong Po Rou - Melt-in-Your-Mouth Braised Pork Belly as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!