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Turn pork skin side ‘up’, and continue braising for 1 1/2-2 hours, or until pork is tender enough to your liking. Pour in the water and continue boiling for 10 minutes. Dong Po Rou (东坡肉) is a traditional dish of braised pork belly, supposedly created by Su Dong Po (January 8, 1037 – August 24, 1101), a famous writer, poet, painter, calligrapher, pharmacologist, gastronome, and statesman of the Song dynasty. The dish is named after revered Song Dynasty poet, artist and calligrapher Su Dongpo, who is supposed to have invented, or at least inspired it. This is the first recipe we’ve tried from her gorgeous book, Land of Fish & Rice. Made of tofu and winter melon, this vegan dong po rou / braised pork belly is just as beautiful in texture and easier on your health. 1kg (+/-200gm) pork belly, skin on (original recipe called for 1kg, but I only have 800gm, it worked well, and I think the seasoning will even be enough for 1.2kg) 100gm spring onions 50 gm ginger (weighed skin on) 500gm Shao Xing Wine (the one I used was fermented for 5 years, and is more expensive than the regular 2 year old wines) 100gm light soy sauce For those who love both poetry and pork, the recitation and the recipe, Dongpo Rou's silken layers hold a potent blend of both. He was exiled to the Huangzhou area for criticizing the Emperor. Heat up a clay pot or stainless steel pot with oil, stir-fry the ginger and scallions until aromatic. So the piece of pork belly was spared that day, but not for long! The dish is simple to cook and you don’t need too many ingredients. In fact, Hangzhou is one of the cities within Zhejiang province. Cut the meat into 2 1/2-inch squares. I love to cook, photograph, and especially travel. Su Dongpo was a great Chinese poet who lived about 900 years ago. The next day, I tried my luck and invited my mum over for dinner. Su Dongpo accepted the gifts and cooked them in his special way. It’s made with pork belly. remove from shortlist. Half fat, and half lean meat. How did Solomon Islands get its name? Dongpo Pork was invented by a great poet named Su Dongpo in ancient China. Only the fattest pork belly is suitable for cooking dongpo rou because Dongpo rou is all about eating the fat, not the meat. In this video, I visit a local Chinese market where I browse the pork section to see the various cuts of meat, and to pick out a pork hock to bring home and cook myself. Dongpo Rou. This recipe is 1,000 years in the making and has made his name, and the Hangzhou province from whence he came, well known all over the world. This was his delectable shot. Serves 5 to 6 as part of a sharing meal Method. Without a thought, I knew I had to make dong po rou as I knew that my mummy will really enjoy it. There are a few ways to make Dongpo pork, as the original recipe of the Dongpo pork was probably not documented properly. Dongpo pork (a Hangzhou dish).jpg 1,573 × 1,175; 448 KB Dongpo pork and eggs by superturtle.jpg 2,048 × 1,152; 342 KB Dongpo pork by c424.jpg 700 × 525; 387 KB Reduce heat to a gentle simmer, and lay the pork … Braised pork belly or Dong Po Rou (东坡肉) is an iconic traditional Chinese braised pork belly recipe of Hangzhou (杭州), created by Su Dong Po, a famous scholar, writer, poet, calligrapher, gastronome, and … Dongpo pork is a famous Chinese dish, believed to be created some 900 years ago in Hangzhou by Chinese poet Su Dongpo (苏东坡). To promote cultural appreciation by cooking our way across the world, one nation at a time. In their scholarly work Chinese Gastronomy, Lin Hsiang Ju and Lin Tsuifeng give the recipe “The Fragrance of Pork: Tungpo Pork,” and remark that the “square of fat is named after Su Tungpo, the poet, for unknown reasons. I also would like to give a special shout out to our dear friend Dr. Steven Tidwell, who brought his camera for a day of Chinese food fun. MORE CHENGDU CITY OF GASTRONOMYhttps://www.youtube.com/playlist?list=PLKDIXWmwq80g81wV15r-xczVRRD5rrqhN----------------------------------------------------------------------------------------- Subscribe: http://bit.ly/2e8BCZv Website: http://itchyfeetonthecheap.com/ Email: itchyfeetonthecheap@gmail.com Instagram: http://instagram.com/itchyfeetonthecheap Facebook: https://www.facebook.com/itchyfeetonthecheap Twitter: https://twitter.com/itchyfeetcheap----------------------------------------------------------------------------------------- MUSIC© 2017 - SKYBLEW ›› www.facebook.com/SkyBlewMusic ›› soundcloud.com/skyblewmusic © 2017 - PABZZZ ›› soundcloud.com/pabzzz ›› www.facebook.com/PabzzzFR I loved it! It was food shock for us. Pork is the most popular meat in China. Dongpo Rou (Braised Pork Belly) Dongpo Rou (Braised Pork Belly) They played and Dongpo forgot about the pork he was cooking. The traditional Hangzhou's trademark dish of red-cooked pork belly, Dōngpō ròu, is built with a handful of Chinese staple ingredients like ginger, scallions, soy sauce and, most importantly, Shàoxīng rice cooking wine, an essential ingredient for red-cooked meals. Better yet, after subscribing hit the bell icon to get notified whenever I post a new video.The weekly video will be posted every Thursday at 3PM EST until all 54 cards have been tried. ABOUT MEI live in China and am constantly exploring and traveling the country and other parts of Asia. It tastes like ribs or pulled pork. low sodium soy sauce or 1-2 tablespoons regular soy sauce, or 40 g rock sugar, lightly crushed or 2 1/2 tablespoons brown sugar, China Gong Bao Ji Ding (Chicken with chili and peanuts) 宫保鸡丁 », Our Journey to Solomon Islands and Tuvalu. Come join the journey, explore a new country each week and embark on a fantastic culinary adventure. He's responsible for a few of SIchuan's most famous dishes. Su Dongpo was a great Chinese poet who lived about 900 years ago. Dongpo Pork, perhaps the greatest food mistake ever! Clean and drain wok. The wine braise made the … The Best Ever Sous Vide Chinese Pork Belly (Dongpo Rou) Read More » Thanks Steve! To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey. I bought a deck of food themed playing cards that feature a different Sichuan dish on every card. Add the pork belly and boil for 5 minutes. This famous Chinese dish is named after the poet Su Dongpo. Bring a pot of water to boil. Every week I'll shuffle the deck and pick one random card to hunt down and sample. It is a fatty cut of meat - basically the shin or elbow of the pig - but that just means it's full of amazing pork flavor. This famous dish of Hangzhou, a city tucked near where the Qiantang River spills into the Yangtze Delta of eastern China, is named for … Pour … He was a well known gastronome (aka Foodie) as well. While pork is browning, mix together the light soy sauce, dark soy sauce, rice wine, rock sugar, ginger, and spring onions in a large soup pot or stockpot. Dong Po Pork or in other words, Dong Po Rou, where Rou means meat, is originated from Hangzhou but people often misunderstood and think that Hangzhou and Zhejiang are two different provinces or cities. The meat which is a slab of pork belly which has to be extraordinarily fatty (around a 50-50 fat-meat ratio), and thus extraordinarily flavorful. A good Dongpo rou is not greasy, but rather melts on the tongue. Simply click on the link or the photo in the journey by country posts to get them. Dish up and serve pork with Dong po sauce over steamed rice or buns and vegetables, or just eat like candy! Mix in rock sugar, pork pieces, skin side down and cook for 5 minutes. It was food shock for us. Heat up a clay pot or stainless steel pot with oil, stir-fry the ginger and scallions until aromatic. Subscribe to my channel to watch more adventures... and to learn a bit about food, cultures, and more. The dish is unusual for Sichuan, which usually prefers a faster cooking method like frying. Do buy a decent bottle of Shaoxing Wine, rather than the widely available stuff to cook with. This braised pork belly dish, Dongpo rou or Dongpo pork, is one of China’s classic dishes. This recipe involves caramelized sugar, spices, and soy sauce, to create an incredibly flavorful pork belly that you'll want to make again and again. Born in Sichuan but famous for his work as a govenment officer in Hangzhou, Dongpo came from a family of highly educated parents and siblings who were all poets. Dong Po Rou is a well known dish from the Jiangsu & Zhejiang provinces. 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