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Getting to Know Dongpo Pork

If you have a passion for Asian cuisine and have visited a high-end Zhejiang restaurant, you may have heard of or tasted Dong Po pork. This is not a dish on every menu, as its complexity and richness make it a culinary treat only found in homes and authentic eateries in some regions.

dong po pork

Some interesting things to know about flavorful Dong Po pork include the following:

Unique origin. This dish has an interesting and ancient origin, discovered purely by culinary accident, by poet and scholar Su Dongpo. Legend is that he was preparing pork when he got caught up in a game of chess with a guest, leaving his meal simmering away for a long period of time. It has evolved from the early 1000's to be a delectable dish found in contemporary Zhejiang cuisine.

Proper pork. If you plan on making your own dish, you first need a proper Dong Po pork belly recipe. Authentic, often hard-to-find ingredients are key for achieving the right flavor that distinguishes the tender pork, sweet sauce, and savory fat from other preparations. Perhaps the most difficult-to-find item is the Shaoxing hua tiao wine, which you should be able to order from a specialty Asian market or grocer; this wine brings depth of flavor and complexity to the rich pork belly during simmering.

Serving tips. Dong Po pork is a true culinary treat- not something that should be eaten every day. Per Eastern medicine, this dish should never be paired with certain foods to maintain accordance with the theory of medicine diet. Some foods warned about include:

  • Smoked plums
  • Licorice
  • Shrimp and shellfish
  • Squab, quail, or pigeon
  • Almonds
  • Lamb, beef, and donkey
  • Caraway
  • Turtle
  • Water chestnuts

The next time you dine at Chili House in San Francisco, be sure to check out our Dong Po pork. If you are fortunate enough to have access to the authentic ingredients, make your own! Dong Po pork is a rich, savory treat that promises to melt in your mouth and tickle your taste buds.

Categories: Info Articles

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