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Dongpo pork (simplified Chinese: 东坡肉; traditional Chinese: 東坡肉; pinyin: dōngpōròu), also known as Dongpo meat, [1] is a Hangzhou dish [2] made by pan-frying and then red-cooking pork belly. [3]
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 ...
Dongpo pork 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 ...
Traditional Chinese Simplified Chinese Pinyin Notes Double steaming / double boiling: 燉: 炖: dùn: a Chinese cooking technique to prepare delicate and often expensive ingredients. The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours. Red cooking: 紅燒: 红烧: hóngshāo
Dongpo pork is a Hangzhou dish [5] made by pan-frying and then red cooking pork belly. Dinakdakan – Filipino dish of boiled and grilled pork parts; Dinuguan – Filipino savory stew; Dongpo pork – Chinese fried braised pork dish
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.
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.
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related to: chinese dongpo pork belly rub for bacon recipe