Dongpo Pork (Chinese braised pork belly)
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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.
🍽️ 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.
💡 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.