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| Place of origin | China |
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| Region or state | Hangzhou |
| Associatedcuisine | Chinese cuisine,Hangzhou cuisine |
| Main ingredients | Pork belly |
| Ingredients generally used | Soy sauce,brown sugar,rice wine |
| Similar dishes | Kakuni,Rafute |
Dongpo pork (simplified Chinese:东坡肉;traditional Chinese:東坡肉;pinyin:dōngpōròu), also known asDongpo meat,[1] is aHangzhou dish[2] made by pan-frying and thenred-cookingpork belly.[3] The pork is typically cut into thick, approximately 5 centimeter (2.0 inch) squares, with an even distribution of fat and lean meat, whilst retaining the skin. The texture is tender and juicy without being excessively greasy, accompanied by a fragrant aroma ofwine. The dish is named in honor ofSu Dongpo (Su Shi), a distinguishedSong Dynastypoet andgastronome.[4]
While facing financial hardship during his exile inHuangzhou following theCrow Terrace Poetry Trial, Su Dongpo innovated upon the conventional method of preparing pork. He marinated the pork in a mixture ofhuangjiu (yellow wine),rock sugar, andsoy sauce, and simmered it on low heat for a few hours. He also composed a poem titled "Ode to Pork", where he described that pork was the most affordable meat source locally, and by using a slow cooking method, he obtained both a delicacy and a survival food.[5] The recipe was subsequently adopted and developed by the people in the Hangzhou area, the capital city ofSouth Song Dynasty.
InChinese Gastronomy,Lin Hsiang Ju andLin Tsuifeng included the recipe of "The Fragrance of Pork: Tungpo Pork (Another name for Dongpo pork)", and remarked that the "square of fat is named after Su Tungpo, the poet, for unknown reasons. Perhaps it is just because he would have liked it."[6]
Dongpo pork is the subject of a famous piece of art, theMeat-Shaped Stone, which was carved out ofjasper to resemble braised meat. The dish is also related to Japanesekakuni, and the Okinawanrafute.
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