Harman Patil (Editor)

Dongpo pork

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Traditional Chinese
  
東坡肉

Hanyu Pinyin
  
Dōngpō ròu

Simplified Chinese
  
东坡肉

Dongpo pork https3bpblogspotcomSLSj6qATwA4S65T1UDdTI

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Dongpo pork (traditional Chinese: 東坡肉; simplified Chinese: 东坡肉; pinyin: dōngpōròu) is a Hangzhou dish which is made by pan-frying and then red cooking pork belly. The pork is cut thick, about 2 inches square, and should consist equally of fat and lean meat. The skin is left on. The mouthfeel is oily but not greasy and the dish is fragrant with wine. The dish is named after the famed Song Dynasty poet and gastronome Su Dongpo.

Contents

Dongpo pork Table for 2 or more Dong Po Pork

Super delicious braised pork belly dong po rou cici li


Origins

Dongpo pork Dong Po Rou Braised Pork Belly Delishar Singapore Cooking Blog

Legend has it that during Su Dongpo's life of poverty during his banishment to Hangzhou, he improved on the traditional process. He first braised the pork, added huangjiu (yellow wine) to make red-braised pork, then slowly stewed it on low heat. In their scholarly work Chinese Gastronomy, Lin Hsiang Ju and Lin Tsuifeng give the recipe “The Fragrance of Pork: Tungpo Pork,” and remark that the “square of fat is named after Su Tungpo, the poet, for unknown reasons. Perhaps it is just because he would have liked it.”

Dongpo pork Taiwanese Style Dong Po Pork new year cooking video

Dongpo Pork experienced three phases of popularity, from first appearance to mainstream appreciation. The history of the dish is said to parallel the experiences of Su Dongpo: from Xuzhou, a northern city of Jiangsu province, where Dongpo pork first appeared under the name of Huizeng pork; to Huangzhou, today Huanggang of Hubei province, where Su Dongpo finalized the method and recipe; and finally to Hangzhou, where Dongpo pork was officially named and became widely known across China.

References

Dongpo pork Wikipedia


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