[3] The pork is typically cut into thick, approximately 5 centimeter (2.0 inch) squares, with an even distribution of fat and lean meat, whilst retaining the skin.

[4] While facing financial hardship during his exile in Huangzhou following the Crow Terrace Poetry Trial, Su Dongpo innovated upon the conventional method of preparing pork.

He marinated the pork in a mixture of huangjiu (yellow wine), rock sugar, and soy sauce, and simmered it on low heat for a few hours.

[5] The recipe was subsequently adopted and developed by the people in the Hangzhou area, the capital city of South Song Dynasty.

"[6] Dongpo pork is the subject of a famous piece of art, the Meat-Shaped Stone, which was carved out of jasper to resemble braised meat.