Braised Pork Belly (Dong Po Rou) – 东坡肉

Another traditional braised dish, braised pork belly is also known as dong po rou in Chinese. The origins of this dish comes from Song dynasty poet Su Dongpo, who accidentally invented this during his years of exile.

History aside, the key to making this oh-so-delicious is the use of a good pork belly! The fats are kept tender when you simmer it over long periods of time, thus creating that melt in your mouth texture that’s not found anywhere else – a reward for your patience in cooking. For our simple recipe, we used rock sugar and cooked it in a claypot to produce an even more tender taste!

So get cooking with this simple to make recipe, and taste the flavors of melt-in-your-mouth meat!

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  • Servings: 4

  • Time: 2 hr 15 min

  • Skill: Easy


  1. 1 kg pork belly (square)

  2. 50g ginger

  3. 50g spring onions

  4. 1 cup light soy sauce

  5. ¼ cup dark soy sauce

  6. 1 cup chinese rice wine

  7. 60g rock sugar (adjust to preference)

  8. 1 litre water (or more to cover the pork belly)

  9. 1-2 tbsp cornstarch solution

  10. Fresh coriander for garnish


  1. Cut 50g ginger into slices

  2. Cut 50g spring onions into half lengths

  3. Cut and divide 1kg of pork belly into 4 squares

  4. Blanch pork belly in boiling water for 3 mins

  5. Remove and set aside

  6. Place spring onions on the base of a claypot

  7. Lay ginger slices on top

  8. Add pork belly skin side down

  9. Add 1 cup light soy sauce,

  10. ¼ cup dark soy sauce,

  11. and 1 cup chinese rice wine

  12. Add water until it slightly covers the pork belly

  13. Add 60g rock sugar (adjust to preference)

  14. Bring to boil, then cover and simmer for 2 hours on low heat

  15. Halfway through flip pork belly to skin side up.

  16. Once done remove pork belly from claypot

  17. Add one cup of braising liquid from the claypot to a wok

  18. Bring to boil and thicken with 1-2 tbsp of cornstarch solution

  19. Drizzle sauce over pork belly and garnish with fresh coriander

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