Pork Belly with Soy Sauce
Dong Po Rou (东坡肉) is a classic Chinese braised pork belly dish, famous for its melt-in-the-mouth texture and rich, savory-sweet sauce. Originating from Hangzhou, Zhejiang province, it's named after the Song Dynasty poet Su Dongpo and features pork belly slow-cooked with Shaoxing wine, soy sauce, sugar, and aromatics.
🍽️ Nutrition at a glance
This is a high-fat and high-protein dish due to the pork belly, with minimal carbohydrates. A typical serving provides significant protein and fat, along with iron and B vitamins, and generally ranges from 400 to 600 calories per portion.
Nutrition breakdown
| Calories | 520 kcal |
| Protein | 18 g |
| Carbs | 12 g |
| Fat | 46 g |
| Fiber | 0.5 g |
| Sugar | 8 g |
| Sodium | 1200 mg |
| Iron | 2.5 mg |
| Potassium | 320 mg |
| Phosphorus | 180 mg |
| Zinc | 3.2 mg |
| Vitamin B1 (Thiamine) | 0.6 mg |
| Vitamin B6 | 0.4 mg |
| Niacin (B3) | 5.0 mg |
| Selenium | 22 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a celebrated dish tied to literary history and regional pride, often served during festivals. Nutritionally, while rich in fat, the slow-cooking process renders much of it, and it's traditionally balanced with steamed vegetables or rice in a meal.
