Dongpo Pork

Braised pork, 東坡肉, 东坡肉, dōngpōròu (Chinese)

pork, wine

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 mouth feel 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.…

Created Dec. 4, 2016 by: eemia21

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