Dongpo Pork
東坡肉
- Country
- China
- Region
- Hangzhou
- Recipes
- 3 Recipes
Dish information
Dongpo Pork, or Dongpo Rou (東坡肉), is a renowned Hangzhou delicacy, a testament to the rich culinary heritage of Zhejiang cuisine. Its name honors the celebrated Song Dynasty poet and scholar Su Dongpo (Su Shi), who is credited with popularizing or perhaps even perfecting this exquisite dish. Legend has it that while serving as an official in Hangzhou, Su Dongpo, a well-known epicurean, devised this recipe to entertain the common people. He would slow-braise pork belly, seasoned with soy sauce, sugar, rice wine, and aromatics, allowing it to become incredibly tender and melt-in-your-mouth. The dish became so beloved that it was named after him. The cultural significance of Dongpo Pork extends beyond its delicious taste; it symbolizes generosity and the enjoyment of life's simple pleasures, reflecting the ideals of its namesake poet. Its preparation is an art, a slow cooking process that transforms humble ingredients into a sublime culinary experience, often served during festive occasions and banquets in Hangzhou and throughout China. The precise balance of sweet and savory flavors, achieved through careful braising, makes it a quintessential representation of Hangzhou's gastronomic identity. The dish's enduring popularity is a testament to its culinary excellence and the romantic legacy of Su Dongpo.
Timeline
Su Dongpo, a renowned poet and official, was active and associated with the dish.
Su Dongpo served in Hangzhou, where the dish is thought to have gained prominence.
Dongpo Pork was officially recognized and promoted as a Hangzhou specialty.
The dish saw increased popularity and wider dissemination across China and internationally.
