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Dongpo Pork

Dongpo Pork

Course Main Dish
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 people



  • 500 g pork belly cut into 5cm squares
  • 2 thin slices ginger
  • 2 spring onions cut into 3cm lengthways
  • 4 cloves garlic remove the skin
  • 1 star anise
  • 5 cm cinnamon stick
  • 1 slice dried liquorice
  • 1 slice dried tangerine skin


  • 3 tbsp crystal sugar available in Chinese supermarkets but you can use brown sugar
  • 2 cups Shaoxing rice wine
  • 1 cup light soy sauce
  • 1 tbsp dark soy sauce


  1. Use the string to tie the pork up like a parcel and blanch the pork in the boiling water with another couple thin slices of ginger. After just rinsing under cold water and leave it on aside.
  2. Heat a tablespoon of oil in the wok and sauté the spring onion, ginger, garlic first and add all the spice into the wok and keep sauté it until the fragrant smell comes out.
  3. Place the step 2 into a small stock pot and re-heat the wok from step 2 again with a little bit of oil.
  4. Add crystal sugar into the wok and stir it until the crystal sugar caramelized and add soy sauce and a bit of water to boil it.
  5. Place pork into the stock pot from step 2 and make sure the pork is on top of the spring onion, ginger and garlic.
  6. Add the sauce from step 4 into that stock pot and make sure the sauce have to cover over the pork and add Shaoxing rice wine.
  7. Cook the pork in strongest gas power and after it boiling turn the gas power to the lowest and simmer it for a couple hours and it’s ready to serve.