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289:(yellow wine), rock sugar, and soy sauce, and simmered it on low heat for long hours. He composed a poem titled "An Ode to Pork", where he described that pork was a most affordable meat source locally, and by a slowing cooking method, he obtained both a delicacy and a survival food for the families. The recipe was subsequently adopted and developed by people in the Hangzhou area, the capital city of
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251:. The pork is typically cut into thick, approximately 5 centimeter (2.0 inch) squares, with an even distribution of fat and lean meat, while retaining the skin. The texture is tender and juicy without being excessively greasy, accompanied by a fragrant aroma of
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Lin Hsiang Ju and Lin
Tsuifeng included the recipe "The Fragrance of Pork: Tungpo Pork", and remarked that the "square of fat is named after Su Tungpo, the poet, for unknown reasons. Perhaps it is just because he would have liked it."
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410:"Video: How to make braised Dongpo pork"
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323:Red braised pork belly
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659:Chinese pork dishes
329:List of pork dishes
298:Chinese Gastronomy,
224:traditional Chinese
477:Chinese Gastronomy
291:South Song Dynasty
259:, a distinguished
257:Su Dongpo (Su Shi)
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246:red-cooking
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648:Categories
588:Ouyang Xiu
341:References
265:gastronome
249:pork belly
100:Dōngpō ròu
584:(brother)
277:Huangzhou
263:poet and
237:dōngpōròu
633:Category
590:(patron)
578:(father)
419:June 24,
305:See also
286:huangjiu
242:Hangzhou
195:tonpōrou
181:donpōrou
152:Katakana
115:Jyutping
598:Related
271:Origins
664:Su Shi
582:Su Zhe
576:Su Xun
569:People
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311:Kakuni
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232:pinyin
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158:トンポーロウ
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544:Works
317:Humba
481:ISBN
448:ISBN
421:2019
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293:.
253:wine
138:Kana
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296:In
228:東坡肉
220:东坡肉
69:東坡肉
53:东坡肉
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