[Braised Pork Belly]
When you eat dongpo rou you will know for sure the Chinese truly mastered the art of slow cooking, because this quintessentially Hangzhou dish is braising at its best. The poet Su Dongpo was the namesake for dongpo rou nearly a thousand years ago, and although it has fairly illustrious origins, over the centuries, this dish’s name has changed from province to province. In spite of the different interpretations, the elements of dongpo rou remain the same.
A premium pork belly, prepared in the traditional red cooking style, the flavor of dongpo rou comes from the tantalizing aroma of the brown sugar, soy, and rice wine sauce. Using a method of slow stewing, these flavors balance the meat’s lean and fat elements to create a truly mouth-watering experience.
