Twice cooked pork

Melt in your mouth, and a sublime flavor is expected when you take a bite of Dong Po Rou (东坡肉), a traditional braised pork belly recipe dating back to the Song Dynasty. It is a traditional Chinese cuisine of Hangzhou (杭州), created by Su Dong Po, a famous scholar, writer, poet, calligrapher, gastronome, and court …

Twice-cooked pork (回锅肉) is one dish that I regularly order in Chinese restaurants. After much procrastination, I finally decided to make it at home. Twice cooked pork is a famous Szechuan food that requires cooking twice. First, the pork is simmered in water, followed by pan-frying, and enrobed in a glossy thick gorgeous sauce made …