Dongpo pork
| Place of origin | China |
|---|---|
| Region or state | Hangzhou |
| Associated cuisine | Chinese cuisine, Hangzhou cuisine |
| Main ingredients | Pork belly |
| Ingredients generally used | Soy sauce, brown sugar, rice wine |
| Similar dishes | Kakuni, Rafute |
Dongpo pork (simplified Chinese: 东坡肉; traditional Chinese: 東坡肉; pinyin: dōngpōròu), also known as Dongpo meat, is a Hangzhou dish made by pan-frying and then red-cooking pork belly. The pork is typically cut into thick, approximately 5 centimeter (2.0 inch) squares, with an even distribution of fat and lean meat, whilst retaining the skin. The texture is tender and juicy without being excessively greasy, accompanied by a fragrant aroma of wine. The dish is named in honor of Su Dongpo (Su Shi), a distinguished Song Dynasty poet and gastronome.