Dongpo Pork Knuckle

Dongpo Pork Knuckle

Dongpo Pork Knuckle is a geographical indication protected product.

　　Dongpo Pork Knuckle is a traditional famous dish created by Su Dongpo. It is known for being rich but not greasy, tender yet firm, with excellent color, aroma, taste, and presentation. Some call it a “beauty food,” and foreign guests have praised it as “worthy of being listed among the world’s great dishes.” The preparation method in Meishan has seen significant improvements over Su Dongpo’s original technique. First, in terms of ingredient selection, only pig trotters are chosen. After cleaning, they are simmered in clear water until about 80% cooked. The knuckles are then taken out and steamed. After this two-stage fat-reducing process, the pork knuckle achieves the ideal texture—rich but not greasy, tender yet firm. There are two common ways to serve it: one is the “clear broth” style. The steamed knuckle is placed in a bowl and poured over chicken broth (or plain boiling water if chicken broth isn’t available). A small amount of salt and a little chopped scallion are added. For best flavor, serve with a separate bowl of soy sauce for dipping, which enhances the taste. The other is the “seasoning” style, where the steamed knuckle is placed in a bowl and topped with a prepared sauce mix before serving. The sauce used in Meishan for Dongpo Pork Knuckle is meticulously made from 17 ingredients, giving it distinctive characteristics that cater to the tastes of guests from all regions—north, south, east, west—as well as overseas visitors.

　　Although called “Dongpo Pork Knuckle,” Sun Jian explains that the dish was not actually created by Su Dongpo himself, but by his wife, Wang Fu. Legend has it that one time, while stewing a pork knuckle at home, Wang Fu accidentally overcooked it, causing it to char and stick to the pot. In a hurry, she added various seasonings and carefully cooked it further to mask the burnt flavor. Unexpectedly, the slightly yellowish knuckle turned out surprisingly delicious, greatly delighting Su Dongpo. And thus, “Dongpo Pork Knuckle” was passed down through history.

　　The preparation method of Dongpo Pork Knuckle in Meishan has seen significant improvements over Su Dongpo’s original technique: first, in terms of ingredient selection, only pig trotters are chosen. After cleaning, they are simmered in clear water until about 80% cooked. The knuckles are then taken out and steamed. After this two-stage fat-reducing process, the pork knuckle achieves the ideal texture—rich but not greasy, tender yet firm. Today, the Meishan version of Dongpo Pork Knuckle has undergone several refinements. There are two common ways to serve it: one is the “clear broth” style. The steamed knuckle is placed in a bowl and poured over chicken broth. A small amount of salt and a little chopped scallion are added. For best flavor, serve with a separate bowl of soy sauce for dipping, which enhances the taste. The other is the “seasoning” style, where the steamed knuckle is placed in a bowl and topped with a prepared sauce mix before serving.

　　Dongpo Pork Knuckle (Meishan Production Area)

　　The current administrative region of Dongpo District, Meishan City, Sichuan Province

　　“Notice of the People’s Government of Dongpo District, Meishan City, on Defining the Production Area of Dongpo Pork Knuckle (Meishan Production Area),” Meidongfu Fa [2013] No. 65

　　Local Standard of Dongpo District, Meishan City, Sichuan Province: DB511402/T27-2010 “Dongpo Pork Knuckle (Meishan Production Area)”