Dongpo Pork Recipe - Authentic 杭帮菜 Cuisine | 东坡肉

Dongpo Pork

东坡肉

Named after the renowned Song Dynasty poet Su Dongpo, this iconic Hangzhou dish has over 900 years of history. Legend says Su created it to reward workers who dredged West Lake. Made with premium pork belly slow-braised in Shaoxing wine, the dish is characterized by its melt-in-your-mouth texture and rich aromatic flavor.

What's Included

• Detailed step-by-step recipe with photos
• Complete ingredient list (Chinese + English)
• Chef tips and cooking secrets
• Difficulty: Medium
• Estimated time: 约3小时

Key Ingredients

• Skin-on pork belly 500g
• Scallions (green onions)
• Ginger slices
• Shaoxing rice wine
• Rock sugar 50g
• Light soy sauce 47-50ml
• Dark soy sauce ~12ml
• Zhenjiang vinegar or apple vinegar 2-3 tbsp

Quick Overview

1. 整块五花肉洗净，加葱、姜、黄酒，冷水入锅焯水（先整块飞水让肉有个绷皮的过程），水开后撇去浮沫，小火煮20分钟至肉断生捞出（切勿用冷水冲洗，肉遇冷收缩不易煮软）。
2. 将焯好的肉切成3-4公分的方块，确保每块肉薄厚大小一致。
3. 砂锅底垫姜片、小葱段，将五花肉皮朝下依次码入。

Download the full recipe PDF immediately after purchase. Start cooking authentic Zhejiang cuisine today!