Dongpo pork

Dongpo pork
Dongpo pork
Chinese name
Simplified Chinese	东坡肉
Traditional Chinese	東坡肉
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	Dōngpō ròu
Yue: Cantonese
Jyutping	Dung1bo1 juk6
Japanese name
Kana	ドンポーロウ
Katakana	トンポーロウ
Romanization
Transcriptions
Romanization	donpōrou
Revised Hepburn	tonpōrou

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] 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 wine. The dish is named in honor of Su Dongpo (Su Shi), a distinguished Song Dynasty poet and gastronome.^[4]

^ Sakaki, Atsuko (2005). Obsessions with the Sino-Japanese Polarity in Japanese Literature. University of Hawaii Press. p. 87. ISBN 978-0-8248-2918-6.
^ Cannon, Gwen, ed. (2010). Michelin Must Sees Shanghai. London: Michelin Apa Publications. p. 133. ISBN 978-1-906261-99-3.
^ Yoke, Wong Ah (May 8, 2016). "Video: How to make braised Dongpo pork". The Straits Times. Retrieved June 24, 2019.
^ Law, Eugene (2004). Intercontinental's best of China. Beijing: China Intercontinental Press. p. 336. ISBN 978-7-5085-0429-2.

[Sakaki_2005_p._87-1] Sakaki, Atsuko (2005). Obsessions with the Sino-Japanese Polarity in Japanese Literature. University of Hawaii Press. p. 87. ISBN 978-0-8248-2918-6.

[2] Cannon, Gwen, ed. (2010). Michelin Must Sees Shanghai. London: Michelin Apa Publications. p. 133. ISBN 978-1-906261-99-3.

[3] Yoke, Wong Ah (May 8, 2016). "Video: How to make braised Dongpo pork". The Straits Times. Retrieved June 24, 2019.

[4] Law, Eugene (2004). Intercontinental's best of China. Beijing: China Intercontinental Press. p. 336. ISBN 978-7-5085-0429-2.

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