Dongpo Pork Knuckle
Quick Info
- Flavor
- Rich, savory, and gently sweet. A long braise yields deep soy-caramel flavor with a melt-in-your-mouth unctuousness.
- Texture
- Impossibly soft pork that collapses at the touch of chopsticks, with gelatinous skin and tender meat
- Spice Level
- 🌶️ — Barely spicy — just a gentle warmth in the background
- Temperature
- Served Hot
Ingredients
Allergens
Confirmed
Possible
These ingredients may vary by restaurant. Ask your server to confirm.
The Story
Named after Su Dongpo, the legendary Song Dynasty poet and notorious foodie who was exiled to various regions across China. While his more famous Dongpo Pork (东坡肉) uses belly, this Sichuan variant uses the knuckle — a fattier, more gelatinous cut that becomes impossibly tender after hours of braising. It’s a signature banquet dish of Meishan, Su Dongpo’s birthplace, and remains a Sichuan celebration staple.
What to Expect
A whole pork knuckle arrives looking magnificent — dark mahogany, glossy with reduced braising liquid, trembling slightly as the plate is set down. The skin is gelatinous and sticky-soft. The meat underneath practically dissolves. The flavor is deep and savory-sweet, with the faintest hint of chili warmth from the Sichuan-style doubanjiang. It’s rich, so it’s meant to be shared.
Tips
This is a banquet-style sharing dish for 3-4 people. Use your chopsticks to tear off pieces and eat over rice — the braising sauce is incredible spooned over plain white rice. Don’t be put off by the gelatinous skin; it’s considered the best part and is full of collagen.