Dongpo Elbow

Dongpo elbow (Dongpo zhǒuzi) is a Sichuan dish attributed to the Song-dynasty polymath Su Shi (pen name Su Dongpo, 1037–1101), who is associated with several braised-pork preparations named for him across different parts of China. The Hangzhou version (Dongpo pork, using belly) is the more famous internationally; the Sichuan elbow version is larger, more rustic, and specifically associated with Su Dongpo's hometown of Meishan.

A whole pork hock (the lower leg joint, including skin, fat, meat and bone) is blanched briefly, then slow-braised for two to three hours in Shaoxing rice wine, dark and light soy sauce, rock sugar, ginger slices, star anise and scallion. The braising liquid level is monitored and topped up as needed; the heat is kept very low throughout. After the extended cook, the collagen in the skin and cartilage has dissolved, the fat layer has rendered to a jelly-like consistency, and the whole hock takes on a deep mahogany glaze.

Served whole at the table on a plate of braised napa cabbage or paired with a bowl of pickled mustard greens (suancai) to cut through the richness. The meat separates from the bone at the lightest pressure of chopsticks.

One hock typically serves two to three people alongside rice and one or two lighter dishes. It is a festive presentation dish as well as an everyday comfort food in Sichuan and Meishan households.