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The Meat-Shaped Stone (Chinese: 肉形石; pinyin: ròuxíngshí) is a piece of jasper carved into the shape of a piece of Dongpo pork, a popular Chinese way of cooking pork belly. It is part of the collection of the National Palace Museum in Taipei, Taiwan.
Named after famous poet, painter and statesman Su Dongpo (who lived about 1,000 years ago), Dongpo rou is made up of braised pork belly, rock sugar, soy sauce, yellow wine and other seasonings.
Dongpo pork braised in soy sauce and rice wine. While facing financial hardship during his exile in Huangzhou following the Crow Terrace Poetry Trial, Su Dongpo innovated upon the conventional method of preparing pork. He marinated the pork in a mixture of huangjiu (yellow wine), rock sugar, and soy sauce, and simmered it on low heat for long ...
Mu krop is a dish that originated in Guangdong in Southern China and Hong Kong during the late Qing Dynasty.Chinese citizens from these provinces migrated to settle in many areas of Southeast Asia, and crispy pork, a local signature dish, has therefore spread overseas from the Chinese communities to the new societies, including Thailand.
Chinese braised pork belly. In Chinese cuisine, pork belly (Chinese: 五花肉; pinyin: wǔhuāròu) is most often prepared by dicing and slowly braising with skin on, marination, or being cooked in its entirety. Pork belly is used to make red braised pork belly (紅燒肉) and Dongpo pork [3] (東坡肉) in China (sweet and sour pork is made ...
Taymor pairs the stock base with simple, fresh toppings like scallions, bacon, and a soft-boiled egg. ... then adds pan-seared pork belly, a soft-boiled egg, crispy shallots, chopped scallion, and ...
Instead of cooking the pork low and slow in a smoker, it bakes in the oven at 350˚F for four to four and a half hours. When it’s done, all you have to do is let it stand for 15 minutes, then ...
Dongpo cuisine (Dong-po-cai, 东坡菜) was originally created by Su Shi, the famous Chinese writer, poet, painter, calligrapher, pharmacologist, gastronomist, and a statesman of the Song dynasty, mostly during his years of exile. Named after Su Shi's art name, the most famous dish of Dongpo cuisine is perhaps Dongpo pork.