Dongpo Pork, known as "Dongpo rou" in Chinese, is a famous dish from Zhejiang Province, particularly associated with Hangzhou, the capital of Zhejiang. The dish is named after Su Dongpo (1037–1101), a renowned poet, writer, and statesman of the Northern Song Dynasty, who also had a deep love for food. According to legend, Su Dongpo created this dish while he was serving as an official in Hangzhou. He used his cooking skills to braise pork belly with soy sauce and wine, creating a tender, flavorful dish that became a favorite among locals. Over time, Dongpo Pork became a symbol of Hangzhou's culinary tradition and is now one of the most iconic dishes of Zhejiang cuisine.

Preparation Steps

1. Selecting the Meat: Fresh pork belly with a good balance of fat and lean is cut into thick, square chunks.

2. Blanching: The pork is boiled in water for a few minutes to remove impurities and then drained.

3. Braising: The pork is placed in a pot with soy sauce, dark soy sauce, cooking wine (typically Shaoxing wine), sugar, ginger, and scallions. Enough water is added to cover the meat. The pot is brought to a boil, then simmered over low heat for about 1.5 to 2 hours until the meat is tender and the sauce thickens.

4. Steaming (Optional): Some recipes call for steaming the braised pork for an additional 30 minutes to enhance its tenderness.

5. Serving: The dish is served hot, often with the thick, glossy sauce poured over the pork.

Review and Appreciation

Dongpo Pork is loved for its melt-in-the-mouth texture, where the fat melts away, leaving the meat tender and flavorful. The sauce is rich, savory, and slightly sweet, with a deep, aromatic flavor from the Shaoxing wine.