Dongpo pork is a famous Chinese dish named after the poet and statesman Su Dongpo from the Song Dynasty. This dish features pork belly that is braised slowly in a mixture of soy sauce, rice wine, and sugar, resulting in tender meat with a rich flavor. The preparation involves cooking the pork skin side down, allowing the fat to render and the meat to absorb the savory sauce. Traditionally served with steamed rice, Dongpo pork is known for its glossy appearance and melt-in-your-mouth texture, making it a popular choice in Chinese cuisine.