A classic Hangzhou dish featuring tender, fatty pork belly slowly braised in a fragrant mixture of soy sauce, rock sugar, and Shaoxing wine. The meat becomes melt-in-your-mouth soft while developing a deep, caramelized sauce.
This beloved dish dates back to the Song dynasty and is named after the famous poet Su Dongpo. The slow braising method transforms tough pork belly into something ethereal—each bite literally falls apart on the tongue.
Place the pork belly in a large pot and cover with cold water. Bring to a boil and let it bubble for 5 minutes—this removes impurities and any lingering gamey taste. Remove, rinse briefly, and pat completely dry.
Using a sharp knife, cut the pork into roughly 4cm (1.5 inch) cubes. Try to keep each piece about the same size so they cook evenly. The fat layer should remain on one side of each piece.
Arrange the green onion stalks and ginger slices in the bottom of a clay pot or Dutch oven. This creates a fragrant bed that keeps the meat from sticking and adds flavor from below.
Place the pork pieces skin-side up on top of the aromatics. Sprinkle the rock sugar evenly over the meat, then drizzle on both soy sauces. Pour the Shaoxing wine around the edges—the liquid should come about three-quarters up the sides of the meat.
Cover tightly and bring to a gentle simmer over medium heat. Immediately reduce to the lowest possible heat and let cook for 2 to 2.5 hours. The meat is ready when it easily pulls apart with a fork. Flip the pieces halfway through so the skin stays moist.
If the sauce is still too thin, remove the pork pieces and boil the liquid vigorously until it coats the back of a spoon. Return the pork to the pot, spooning the glossy sauce over the top. Serve hot over steamed rice.
A comforting homestyle Chinese dish where tender pork ribs are slow-braised with potatoes and hard-boiled eggs in a rich soy-based sauce. The ribs become fall-off-the-bone tender while absorbing the sweet and savory flavors of the braising liquid.
