Legend has it that during the Northern Song Dynasty when Su Shi was serving as governor in Hangzhou, heavy rains caused severe flooding in Jiangsu and Zhejiang provinces. The overflowing Taihu Lake submerged crops causing immense hardship for locals. To alleviate this disaster, Su Shi led efforts to dredge West Lake and construct dikes and bridges which helped control water flow effectively. Grateful for his efforts once completed, locals brought pigs and wine as tokens of appreciation to his office. Unable to decline their gratitude but unsure what to do with such gifts himself he had his chef prepare pork cubes cooked until tender yet firm then distributed among households based on worker rosters—hence naming it “Dongpo Pork”.

Here’s how you can make Dongpo Pork:
Ingredients required are pork belly pieces ginger green onions Shaoxing wine soy sauce rock sugar.
Firstly slice your pork belly into uniform cube sizes then blanch them briefly boiling water removes blood impurities; next line bottom clay pot sliced ginger sections green onion arrange blanched pork skin-down neatly atop these layers; pour sufficient Shaoxing wine covering meat add suitable amounts soy sauce few rock sugars; cover lid bring mixture boil high heat reduce simmer roughly two hours allowing savory aromas permeate air inducing salivation; finally carefully flip each piece ensuring skin faces upwards continue simmer additional half-hour enabling thorough absorption broth flavors until thick glossy-red consistency achieved signaling readiness.

Savoring bite reveals soft sweetness rich fats dissolve tongue minus any greasy feel whatsoever—a testament both historical cultural heritage maintaining allure across millennia enduring popularity today remains undiminished!

Dongpo Pork is a renowned traditional dish celebrated for its vibrant red hue, rich yet non-greasy texture, and melt-in-your-mouth tenderness. It remains a cherished favorite among many food enthusiasts.