Dongpo pork

Dongpo pork
Place of originChina
Region or stateHangzhou
Associated cuisineChinese cuisine, Hangzhou cuisine
Main ingredientsPork belly
Ingredients generally usedSoy sauce, brown sugar, rice wine
Similar dishesKakuni, Rafute
  •   Media: Dongpo pork

Dongpo pork (simplified Chinese: 东坡肉; traditional Chinese: 東坡肉; pinyin: dōngpōròu), also known as Dongpo meat, is a Hangzhou dish made by pan-frying and then red-cooking pork belly. 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. The texture is tender and juicy without being excessively greasy, accompanied by a fragrant aroma of wine. The dish is named in honor of Su Dongpo (Su Shi), a distinguished Song Dynasty poet and gastronome.

This article is issued from Wikipedia. The text is available under Creative Commons Attribution-Share Alike 4.0 unless otherwise noted. Additional terms may apply for the media files.