Dong Po Rou (东坡肉) is a timeless Chinese braised pork belly dish that symbolizes richness, prosperity, and celebration — making it perfect for your Chinese New Year feast. Originating from Hangzhou and named after the famous Song Dynasty scholar Su Dong Po, this dish is prized for its melt-in-your-mouth texture and rich savory-sweet flavor. This …
Braised pork belly (红烧肉/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices and cook over an extended period. The pork is cooked until the fat is gelatinized, and the meat attains the melt in the mouth texture. The …
This Chinese braised pork belly with taro is an exceptional dish. Why? Because the pork belly is served up-ended, The pork and taro are cooked in a braising liquid in a deep bowl and inverted on a plate to serve. This action is called 扣 (means turn upside down, pronounced as ‘kao’), and meat is called 肉 …