Dongpo Pork
Synopsis
Dongpo Pork is a famous Hangzhou dish named after the Northern Song Dynasty literary figure Su Dongpo. It is made by slowly braising skin-on pork belly with Shaoxing rice wine, soy sauce, and rock sugar over low heat, resulting in a bright red color, tender skin and meat, and a rich yet non-greasy taste. Legend has it that Su Dongpo created this dish when he served as the prefect of Hangzhou. It is one of China's top ten famous dishes and a signature dish of Hangzhou cuisine.
Overview
Dongpo Pork is one of China's most famous traditional dishes and the most representative culinary icon of Hangzhou. This dish primarily uses skin-on pork belly as the main ingredient, accompanied by Shaoxing yellow wine, soy sauce, and rock sugar, and is slowly stewed over low heat for a long time. The finished dish has a bright, amber-red color, with the pork skin soft and glutinous and the meat tender and falling apart. It is rich but not greasy, sweet with a hint of saltiness, and carries a strong aroma of wine, representing the pinnacle of Chinese braised pork. Named after the Northern Song literary giant Su Dongpo (Su Shi), Dongpo Pork is a perfect example of the fusion of Chinese culinary culture and literary arts.
The history of Dongpo Pork is closely linked to the legendary life of Su Dongpo. Su Dongpo is one of the greatest literary figures in Chinese history and also a renowned gourmet. Legend has it that during his tenure as the prefect of Hangzhou, while organizing laborers to dredge West Lake to control flooding, he ordered pork to be stewed with yellow wine to reward the workers. Unexpectedly, the resulting meat was exceptionally delicious. To commemorate him, the people named this dish Dongpo Pork.
Historical Origins
Su Dongpo's connection with food can be traced back to his period of exile in Huangzhou (modern-day Huanggang, Hubei). At that time, Su Dongpo was exiled to Huangzhou due to the Wutai Poetry Case. Despite living in hardship, he remained optimistic and open-minded, finding joy in cooking. He wrote the famous "Ode to Pork": "Clean the pot, use little water, let the firewood smolder without flame. Let it cook by itself, do not rush it; when the heat is sufficient, it will be delicious." This poem is not only a guide to cooking pork but also reflects Su Dongpo's philosophy of adapting to circumstances and enjoying life.
Later, when Su Dongpo was transferred to serve as the prefect of Hangzhou, he continued to refine the recipe for this dish. He added more Shaoxing yellow wine and improved the seasoning ratios, making the dish richer and more aromatic. To express their gratitude for Su Dongpo's efforts in managing West Lake, the people of Hangzhou named the dish Dongpo Pork. From then on, Dongpo Pork became a signature dish of Hangzhou and gradually gained fame across the country.
Production Process
| Step | Key Points |
|---|---|
| Ingredient Selection | Choose skin-on pork belly with thick skin and tender meat, with distinct layers of fat and lean meat. |
| Blanching | Blanch the whole piece of pork belly in cold water to remove any unpleasant odors. |
| Cutting | Cut into large cubes approximately 5 cm square and tie with cotton string to maintain shape. |
| Pan-Frying | Without oil in the pan, fry the pork skin side down until golden brown. |
| Seasoning | Add Shaoxing yellow wine, soy sauce, rock sugar, scallions, and ginger. |
| Slow Stewing | Stew over low heat for 2 to 3 hours, turning the pieces midway. |
| Reducing Sauce | Finally, turn up the heat to reduce the sauce until thick and coating the pork pieces. |
The most critical aspects of Dongpo Pork are the slow stewing over low heat and the generous use of Shaoxing yellow wine. Authentic Dongpo Pork requires Shaoxing Huadiao wine, with enough wine to almost submerge the pork pieces. During the long stewing process, the alcohol evaporates, leaving behind a wine aroma that perfectly blends with the pork's fat. Rock sugar provides sweetness and a bright red color, while soy sauce gives a savory base flavor. The longer the stewing time, the more tender the meat becomes, and the fat fully melts, achieving a rich but not greasy texture.
Cultural Significance
Dongpo Pork is not just a dish; it is a symbol of the fusion of Chinese culinary culture and literary arts. Su Dongpo himself is the best spokesperson for this fusion—he was both a literary master and a culinary expert. The cooking philosophy of Dongpo Pork, emphasizing patience, minimal water, and sufficient heat, aligns perfectly with Su Dongpo's life philosophy of adapting to circumstances and maintaining composure.
Today, Dongpo Pork is a representative dish of Hangzhou cuisine. Century-old restaurants in Hangzhou, such as Louwailou and Zhiweiguan, feature Dongpo Pork as their signature dish. Louwailou, founded in the 28th year of the Daoguang reign of the Qing Dynasty (1848), is located by the side of Solitary Hill on West Lake. Enjoying Dongpo Pork while admiring the scenic beauty of West Lake here is one of the most culturally rich culinary experiences in Hangzhou. Dongpo Pork is also listed among China's Top Ten Famous Dishes and is a must-try classic for foreign tourists visiting China.
References
- Baidu Baike: https://baike.baidu.com/item/东坡肉
- Wikipedia: https://zh.wikipedia.org/zh-cn/东坡肉
- Hangzhou Louwailou: https://www.louwailou.com.cn
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