Dongpo Pork is a famous Chinese dish that prevails in Jiangsu and Zhejiang Provinces. It is called "Dongpo" because it is said to be created by the poet Su Dongpo of the Northern Song Dynasty. Dongpo Pork is made of stewing pork. Generally it is a piece around 2 inches square, half fat, half lean meat. It is very delicious with oily but not greasy taste and the fragrance of wine.
Cooking method: cut the streaky pork in to large pieces, put shallot and ginger into the pot, add wine, sugar, soy sauce and water and then stew it on a slow fire. Dongpo Pork is quite good in color, smell and taste and is favored greatly by people.
Dongpo Pork is one of the 36 famous Hangzhou dishes identified in 1956 in Zhejiang Province.