Dong Po Pork
Lee Kum Kee

Dong Po Pork

Serves 4
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Dong Po Pork is a traditional Chinese pork belly recipe dating back to the Song dynasty. The dish has proved very popular over centuries and once you try it for yourself you will appreciate why.


600g pork belly, cut into 2 big squares
12g spring onions, sliced in sections
8g ginger, sliced
2 kitchen strings, for securing the pork


190g demerara sugar

Sauce Mix

100ml water
50ml Shaoxing rice wine
4g star anise
2g  cinnamon


1 Tie the pork belly squares with kitchen strings in order to secure its shape.
2 Heat a heavy-bottomed pot over a medium heat, add cooking oil and spring onions plus ginger. Sauté for a minute.
3 Lower the heat and place the pork bellies with the skin side facing downwards onto the spring onions and ginger. Add sauce mix.
4 Add sugar on top of the pork. Don't worry if the sauce is not covering the pork at this point. Cover with pot lid and simmer over very low heat for 2 hours.
5 Turn the pork over after 2 hours with the skin side facing upwards. Cook for another hour.
6 Remove the pork from the pot and keep it warm. Bring the sauce to boiling point over a high heat and wait for the sauce to reduce by a quarter. It should be glossy and syrupy. Pour sauce over the pork before serving and done.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.