Dongpo Pork

Dongpo Pork is a classic Hangzhou dish featuring chunks of pork belly slow-braised in a rich, glossy sauce of Shaoxing wine, soy sauce, and sugar until melt-in-the-mouth tender. It's named after the Song Dynasty poet Su Dongpo, who is said to have perfected the recipe. The dish is a centerpiece of Zhejiang cuisine, known for its balance of savory and sweet flavors.

🍳 View the full Dongpo Pork recipe →

🍽️ Nutrition at a glance

This dish is very high in fat and protein, with negligible carbohydrates, as the pork belly is a fatty cut. It provides a good amount of B vitamins and iron, but a single serving can easily contain 500-700 calories, making it a rich, indulgent meal.

Nutrition breakdown

Calories	530 kcal
Protein	22 g
Carbs	10 g
Fat	45 g
Fiber	0.5 g
Sugar	8 g
Sodium	850 mg
Iron	2.5 mg
Potassium	380 mg
Vitamin B1 (Thiamin)	0.4 mg
Vitamin B6	0.5 mg
Niacin (B3)	5 mg
Phosphorus	220 mg
Selenium	18 mcg
Zinc	3.5 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it's a celebrated example of 'scholar's cuisine,' linking a refined literary figure to hearty, rustic food. Nutritionally, the long braising process renders much of the fat, making the meat surprisingly tender and less greasy than it appears.