Thursday, September 18, 2008

Dongpo's pork

Dongpo's pork is a famous Hangzhou dish which is made by pan-frying and then red cooking pork belly. The pork is cut to around 2 inches square in dimensions, consisting of half fat and half lean meat. The mouth feel is oily but not greasy, with the fragrance of .


Legend has it that while Su Dongpo was banished to , in a life of poverty, he made an improvement of the traditional process. He first braised the pork, added liquor and made pork, then slowly stewed it on a low heat. This dish was first launched in Huangzhou, then spread to Hangzhou, the capital of the Southern Song Dynasty, flourished, and then became one of Hangzhou's most famous dishes.

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