The dish is named after revered Song Dynasty poet, artist and calligrapher Su Dongpo, who is supposed to have invented, or at least inspired it. The meat should be so tender that you can quite easily pry it away in small pieces with chopsticks. As it is made from a slab of pork belly, there is a lot of fat, but the lengthy cooking time (3-1/2 hours) results in fat sans much of its greasiness. Eat as little of the fat as you choose. The accompanying ginger and plainly cooked broccoli also help offset the fat. You will need at least four hours to make dongpo pork during which time it is simmered twice, braised, sautéd and steamed.
东坡肉是杭州的历史名菜，
chuánshuō Sūshì（hào Dōnɡpōjūshì）zài rèn Xú Zhōu zhīzhōu shí，
传说苏轼（号东坡居士）在任徐州知州时，
Huánɡ Hé juékǒu，Sūshì shēnxiān-shìzú，hé bǎixìnɡmén zhùdī bǎochénɡ。
黄河决口，苏轼身先士卒，和百姓们筑堤保城。
Xú Zhōu rénmín shāzhū zǎiyánɡ，dào tā de fǔshànɡ qù wèiláotā，Sūshì tuīcí bù diào，
徐州人民杀猪宰羊，到他的府上去慰劳他，苏轼推辞不掉，
便指点家人烧成红烧肉回赠给老百姓，
bǎixìnɡ shíhòu，dōu jué de féiérbù'nì、sūxiānɡ wèiměi，
百姓食后，都觉得肥而不腻、酥香味美，
biàn chēnɡ zhī wéi “huízènɡròu”。
便称之为“回赠肉”。
Yuánfēnɡ sānnián（1080）èr yuè yī rì，Sūshì bèi zhébiǎn dào Huánɡ Zhōu，
元丰三年（1080）二月一日，苏轼被谪贬到黄州，
jiàn Huánɡ Zhōu shìmiàn zhūròu jiàjiàn，
见黄州市面猪肉价贱，
ér rénmén bù dà chī tā，biàn qīnzì pēnɡtiáo zhūròu。
而人们不大吃它，便亲自烹调猪肉。
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