Chinese Dongpo Pork

Chinese Dongpo Pork is a classic Hangzhou dish featuring tender, melt-in-your-mouth pork shank or belly braised in a rich, glossy sauce of soy sauce, Shaoxing wine, and sugar. Named after the Song Dynasty poet Su Dongpo, it's celebrated for its perfect balance of savory and sweet flavors with a deep, caramelized color. The dish is a cornerstone of Zhejiang cuisine, often served during festivals and special occasions.

🍳 View the full Chinese Dongpo Pork recipe →

🍽️ Nutrition at a glance

This dish is high in fat and protein from the pork, with minimal carbohydrates aside from the sugar used in the sauce. It provides significant iron, zinc, and B vitamins, but a single serving can range from 400 to 600 calories, depending on the cut and portion size.

Nutrition breakdown

Calories	450 kcal
Protein	25 g
Carbs	8 g
Fat	35 g
Fiber	0 g
Sugar	5 g
Sodium	850 mg
Iron	2.5 mg
Zinc	4.5 mg
Vitamin B1 (Thiamin)	0.6 mg
Vitamin B6	0.4 mg
Vitamin B12	1.2 mcg
Selenium	20 mcg
Phosphorus	220 mg
Niacin (B3)	6 mg

Per 1 serving (150 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Dongpo Pork is tied to a legendary tale of the poet Su Dongpo, who supposedly invented it while in exile, blending culinary skill with literary lore. Nutritionally, the slow-braising method breaks down collagen into gelatin, which can aid in digestion and joint health, making it a comforting, hearty choice in Chinese gastronomy.