Jan 13, 2011

Braised Pork Belly - Hangzhou Dongpo Pork

Since I got this fabulous Cuisinart 3.5 qt size Slow Cooker for Christmas, I have been looking for new dishes to make.  Here is one my friend always makes for me with his crock pot.  I decided to give it a try with his recipe.  I added the garlic to give it some extra flavor.

step 1 to 3

3 lbs skin-on pork belly
1/2 cup dark brown sugar
7 cups cold water
1/2 cup Shaoxing wine
1 inch piece of ginger
6 cloves of garlic
4 scallions
2/3 cup dark soy sauce

  1. Crush the ginger
  2. Chop the garlic
  3. Cut the scallions 
  4. Mix the dark brown sugar, cold water, Shaoxing wine, ginger, garlic, and scallions into pan
  5. Place the pork belly skin side down into the pan
  6. Bring pan to a boil over high heat
  7. Lower the heat once it reaches to a boil and let simmer 
  8. Place the cover onto the pan and let braise for 30 min
  9. Remove the pork belly and place into a slow cooker skin side up
  10. Immersed the pork belly halfway with the liquid from the pan
  11. Place the lid on the slow cooker and set on "Low"
  12. Check back in 6 to 7 hrs
  13. Carefully remove the pork belly and cut into 2 inch pieces and serve
step 4 to 8
step 9 to 11

Chinese style Japanese Kakuni (角煮)
What I learned: I let the pork belly cook for 8 hrs total.  It was a little over cooked.  I also used regular soy sauce and light brown sugar.  You have to use Dark soy sauce and Dark brown sugar for the flavor to properly penetrate.  So, do not make the mistake I made.  I listed the ingredients for a 3 lbs piece of pork belly.  I used a  0.7 lb piece of pork belly and adjusted the ingredients.   After 8 hrs, I was left with 4 small cubes.  Make sure to make at least 3 lbs to serve 6 to 8 people.


  1. Great recipe. Soy sauce added to the slow cooker, not to the pan?
    I wanna try it soon!

  2. Wow, its been so long I cant remember. I think I left that part out. Yes into the pan as well.