Dongpo pork, or Dongpo braised pork, is a traditional Zhejiang dish named after the famous poet and gastronome Su Dongpo of the Song Dynasty (960-1279). The pork is cut into 2-inch squares of both fat and lean meat with the skin left on. After pan-frying and red cooking (cooking with soy sauce), the dish takes on an oily appearance but is free from any greasy taste.

東坡肉是一道傳統(tǒng)浙菜，以宋代（960-1279）著名詩人、美食家蘇東坡之名命名。肥瘦相間的豬肉被切成2英寸見方的肉塊，保留豬皮。經(jīng)過些微煎制后用紅醬（老抽）烹飪，這道菜外觀油滑，但吃起來卻一點也不油膩。