Printed September 1, 2026
Song Dynasty Dongpo Pork: The Scholar's Braised Masterpiece
Named after 11th-century poet-statesman Su Dongpo, this luxurious preparation of braised pork belly became one of China's most celebrated dishes. Legend says he created it during political exile.
Ingredients
- 2 pounds pork belly, skin on, cut into 2-inch squares
- 4 scallions, cut into 2-inch pieces
- 6 slices fresh ginger
- 1/2 cup Shaoxing wine
- 1/4 cup soy sauce
- 1/4 cup dark soy sauce
- 1/3 cup rock sugar or brown sugar
- 2 star anise pods
- 1 cinnamon stick
- 2 cups water
- 2 tablespoons vegetable oil
- Baby bok choy for serving
Preparation
Su Dongpo (1037-1101) was one of China's greatest poets and a passionate gourmand whose name became attached to this legendary dish. According to tradition, Su Dongpo perfected this method of braising pork during one of his several political exiles, when he had time to experiment with slow cooking techniques and wrote poetry celebrating simple pleasures.
The dish epitomizes the Song Dynasty's sophisticated approach to cooking: long, slow braising that transforms tough, fatty meat into something transcendent. The pork belly becomes impossibly tender, the fat rendered translucent like amber, the skin achieving a delicate texture that melts on the tongue. For nearly a millennium, this has been considered the pinnacle of Chinese braised meat dishes, requiring patience and precision but rewarding the cook with unforgettable results.
Preparation
- Bring a large pot of water to boil. Add the pork belly pieces and blanch for 5 minutes to remove impurities. Drain and rinse the pork under cold water. Pat dry with paper towels.
- Heat the vegetable oil in a wok or large skillet over medium-high heat. Sear the pork pieces, skin-side down, until the skin is golden brown, about 3-4 minutes. Turn and sear all sides. Remove and set aside.
- In a clay pot, Dutch oven, or heavy-bottomed pot, arrange the scallions and ginger slices on the bottom to create a fragrant bed. Place the pork pieces skin-side down on top in a single layer.
- Add the Shaoxing wine, both soy sauces, rock sugar, star anise, and cinnamon stick. Pour in the water—it should come about halfway up the sides of the pork, not covering it completely.
- Bring to a boil over high heat. Immediately reduce to the lowest possible simmer. Cover and cook for 1 hour without disturbing.
- After 1 hour, carefully flip each pork piece so the skin side is up. Cover and continue cooking for another 1.5 to 2 hours, basting occasionally with the braising liquid. The pork should become extremely tender and the sauce should reduce to a rich glaze.
- The dish is ready when the pork can be easily pierced with chopsticks and the fat has become translucent. The sauce should be thick and glossy.
- Serve the pork pieces skin-side up in small bowls with steamed rice and blanched bok choy. Spoon the reduced sauce over the top. Traditionally, only one or two pieces are served per person, as the richness is intense.
