Printed August 31, 2026
Chinese Song Dynasty Dongpo Pork (11th Century)
Named after the poet-official Su Dongpo who popularized it during his exile in 1080 CE, this luxuriously braised pork belly represents the pinnacle of Song Dynasty gastronomy. The poet even wrote verse about the cooking technique.
Ingredients
- 2 lbs skin-on pork belly, cut into 2-inch squares
- 6 scallions, cut into 2-inch segments
- 2-inch piece fresh ginger, sliced
- 1 cup Shaoxing wine
- 1/2 cup light soy sauce
- 3 tablespoons dark soy sauce
- 1/4 cup rock sugar (or brown sugar)
- 2 cups water
- 2 star anise
- 1 cinnamon stick
- Baby bok choy for serving
Preparation
Su Dongpo (Su Shi), one of China's greatest poets and a Song Dynasty official, was exiled to Huangzhou in 1080 CE. During this period, he perfected a method of braising pork that would bear his name for the next millennium. He famously wrote: "Slow cook it with minimal water, and it will be beautiful when the heat is right." The dish represents the Confucian ideal of transforming humble ingredients through patience and precision.
Preparation
- Bring a large pot of water to boil. Blanch the pork belly pieces for 5 minutes to remove impurities. Drain and rinse with cold water.
- In a deep, heavy pot or clay pot, arrange half the scallions and ginger on the bottom. Place the pork pieces skin-side up in a single layer on top. Scatter remaining scallions and ginger over the pork.
- Add the Shaoxing wine, both soy sauces, sugar, water, star anise, and cinnamon stick. The liquid should come halfway up the sides of the pork.
- Bring to a boil over high heat, then immediately reduce to the lowest possible simmer. Cover with a tight-fitting lid.
- Braise for 2 hours, checking occasionally to ensure gentle bubbling. Do not stir, but you may baste the tops with the braising liquid.
- After 2 hours, carefully turn each piece of pork. Continue braising for another 30 minutes until the meat is meltingly tender and the sauce has reduced to a glossy, syrupy consistency.
- Steam baby bok choy separately. Serve the pork pieces over rice with bok choy on the side, spooning the rich sauce over everything.
Historical Note: Su Dongpo's poem about this dish advises cooking with minimal water and "forbidding it from rushing"—a reminder that the slow, patient braise is essential to the transformation of texture and flavor.
