Dongpo pork (“东坡肉” in Chinese, “Dongpo pork” in Pinyin) is a Hangzhou dish which is made by red cooking and then stewing pork belly. The pork is cut to around 16 square centimeters in dimensions, consisting of half fat and half lean meat. The mouth feel is oily but not greasy, with the fragrance of wine. The dish is named after the famed Song Dynasty poet Su Dongpo.
Legend has it that while Su Dongpo was banished to Hangzhou, the pig there is very cheap. Then he made an improvement of the traditional process for cooking pork. He first braised the pork, added Chinese fermented wine and made red-braised pork, then slowly stewed it on a low heat.