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Dong Po (Chinese Pork Belly)

Rated as 4.69 out of 5 Stars

"Named after an ancient Chinese statesman, poet and gourmand of the Song Dynasty, the pork belly is cooked three different ways, rendering the meat succulent, tender and very flavorful. (If you can't find pork belly, ask the butcher; it is what bacon is before it is cured and sliced.)"
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2 h 15 m servings 578
Original recipe yields 6 servings


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  1. Slice the pork belly into 2-inch wide strips. Bring a large pot of water to a boil, and stir in the pork slices; reduce heat to a simmer, and cook the meat for 10 minutes. Remove from the water, and blot dry with paper towels.
  2. Heat the vegetable oil over medium-high heat in a large wok, and brown the pork strips well on all sides. Pork will splatter - use a splatter shield for this step.
  3. While pork is browning, mix together the light soy sauce, dark soy sauce, rice wine, rock sugar, ginger, and spring onions in a large soup pot or stockpot. Bring the mixture to a boil, stirring to dissolve the sugar. Reduce heat to a gentle simmer, and lay the pork strips into the liquid. Cover, and simmer until the meat is very tender, 1 1/2 to 2 hours. Add water as needed to keep the liquid from going completely dry.


  • Cook's Notes:
  • Chinese rock sugar is available at specialty and Asian grocery stores. If you can't find it, substitute brown sugar.
  • A dash of five-spice powder is delicious, but not traditional. I like to quickly stir-fry some vermicelli with some of the remaining liquid and serve the pork on top.

Nutrition Facts

Per Serving: 578 calories; 46.9 25.8 8.9 54 1230 Full nutrition

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Read all reviews 8
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I found this recipe while trying to figure out how to make my own barbecue pork steamed buns and thought that this would make a suitable filling. Last night's supper was the test run, and I am ...

This was excellent! My husband cooked this (so its easy too!!) he replaced a few things (because of what we had!) All dark soy sauce, used 2ozs of Brown sugar and water with a tablespoon of v...

I used Malbec instead of rice wine, ginger, brown sugar plus a half a cup of dark soy sauce....kept adding water in the course of two hours and came out....better than expected! Awesome sauce....

Delicious & easy. I substituted sherry for rice wine & brown sugar instead of rock sugar. Great recipe

Used Muscato in place of Chinese rice wine. And added a few teaspoons of oyster sauce. Used the water boiled for the meat to replenish the sauce.

I love it. didn't expect to turn out that good defo my favourite now

Very tender with a nice flavor (on the sweet side). I would definitely be making this again! Loved it

Delicious and easy!