Dongpo pork

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Dongpo pork (simplified Chinese: 东坡肉; traditional Chinese: 東坡肉; pinyin: dōngpōròu), also known as Dongpo meat, is a Hangzhou dish made by pan-frying and then red-cooking pork belly. The pork is typically cut into thick, approximately five-centimetre (two-inch) squares, with an even distribution of fat and lean meat, whilst retaining the skin. The texture is tender and juicy without being excessively greasy, accompanied by a fragrant aroma of wine. The dish is named in honor of Su Dongpo (Su Shi), a distinguished Song Dynasty poet and gastronome.

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