Huangzhou Dongpo Pork is the original version of the famous dish named after Su Dongpo (Su Shi), the celebrated Song Dynasty poet and gastronome. While exiled to Huangzhou (in present-day Hubei province), Su Dongpo adapted a cooking method he had previously developed in Xuzhou. He found that slow-cooking inexpensive pork with yellow wine, soy sauce, and rock sugar over low heat transformed it into a tender, flavorful delicacy. He even wrote a poem, "Ode to Pork," describing the technique. The recipe was later refined and popularized in Hangzhou, where it became famous nationwide, but its roots remain in Huangzhou.
Preparation Steps
Preparing the Pork: Pork belly is cut into thick, square chunks (about 5 cm), with the skin left on. The pieces are often tied with twine to keep their shape during cooking.
Blanching: The pork is briefly blanched in boiling water to remove impurities.
Braising: The pork is simmered slowly in a mixture of Shaoxing wine, soy sauce, rock sugar, ginger, and scallions for 1.5 to 2 hours until tender.
Steaming (Optional): For extra tenderness, the braised pork is sometimes steamed for several hours.
Review and Appreciation
Huangzhou Dongpo Pork is celebrated for its melt-in-the-mouth texture and perfect balance of flavors. The pork is so tender it falls apart at the touch of chopsticks, while the fat melts away without feeling greasy. The wine-infused sauce is rich, savory, and slightly sweet. It is a dish that embodies Su Dongpo's philosophy of finding joy in simple things—a true taste of history and culinary art.