Dongpo's pork
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| Dongpo's pork | |||||||
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| Traditional Chinese: | 東坡肉 | ||||||
| Simplified Chinese: | 东坡肉 | ||||||
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Dongpo's pork is a famous Hangzhou dish which is made of stewing five-layered pork. The five layers consist of skin, fat, lean meat, another layer of fat and a final layer of lean meat. In general it is a piece around 2 inches square, half fat, half lean meat. The mouth feel is oily but not greasy, with the fragrance of wine, and very delicious.
Legend has it that while Su Dongpo was banished to Huangzhou, in a life of poverty, he made an improvement of the traditional process. He first braised the pork, added liquor and made red-braised 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.
