SUPER DELICIOUS Dong Po Rou (Braised Pork Belly)
天堂美食～東坡肉的特色是色泽红亮，肥而不膩，肥肉香嫩又入口即化，甜而不腻。瘦肉香嫩多汁，吃起來軟嫩入味。
The secret of Dongpo pork.
The secret to this succulent, aromatic dish is time. Slow cooking for several hours allows the pork belly to absorb the wine and soy sauce breaking down the fatty meat to produce a “melt in your mouth” texture, also reducing the greasiness of the fat and leaving a deep vibrant chocolate brown coating. The meat is so tender one can simply nudge it with a pair of chop sticks and it falls apart
天堂美食～東坡肉的特色是色泽红亮，肥而不膩，肥肉香嫩又入口即化，甜而不腻。瘦肉香嫩多汁，吃起來軟嫩入味。
The secret of Dongpo pork.
The secret to this succulent, aromatic dish is time. Slow cooking for several hours allows the pork belly to absorb the wine and soy sauce breaking down the fatty meat to produce a “melt in your mouth” texture, also reducing the greasiness of the fat and leaving a deep vibrant chocolate brown coating. The meat is so tender one can simply nudge it with a pair of chop sticks and it falls apart
Dong Po Rou (东坡肉) is a traditional dish of braised pork belly, supposedly created by Su Dong Po (January 8, 1037 – August 24, 1101), a famous writer, poet, painter, calligrapher, pharmacologist, gastronome, and statesman of the Song dynasty. Over the centuries, this Braised Pork Belly Dong Po Rou dish has become very popular, and once you taste it, you’ll know why.
As the story goes, one day Su had a pot of braised pork simmering on the stove when an old friend visited him and challenged him to a game of Chinese chess. As the challenging game consumed his focus, Su lost track of time and consequently overcooked his pork to the point where it gave off a fragrance as it began to burn, thus creating an important culinary addition. Years later, as he oversaw renovations of the West Lake, Su gave his hard-working workers cubes of braised pork secured with rope to thank them for their hard work, thus introducing it to the working class and the masses and influencing how the dish is traditionally served today. While this may be a tall tale, what remains true is that the dish has since been named after Su Dong Po and is closely associated with him and Hangzhou in history.
#dongpo #sudongpo #braisedpork #restaurant #chinesefoods #taipan #subangjaya #usj #usj101e #TheSocialisters #chineserestaurant #cheapeats #porkbelly #東坡肉 ＃天堂美食 ＃人间美食 ＃記得食 ＃好好食 ＃入囗即化 ＃慢慢燜 ＃Foxxytong #privatekitchen #chinesewine #ricewine #siewhengwine
#dongpo #sudongpo #braisedpork #restaurant #chinesefoods #taipan #subangjaya #usj #usj101e #TheSocialisters #chineserestaurant #cheapeats #porkbelly #東坡肉 ＃天堂美食 ＃人间美食 ＃記得食 ＃好好食 ＃入囗即化 ＃慢慢燜 ＃Foxxytong #privatekitchen #chinesewine #ricewine #siewhengwine
SUPER DELICIOUS Dong Po Rou (Braised Pork Belly)
天堂美食～東坡肉的特色是色泽红亮，肥而不膩，肥肉香嫩又入口即化，甜而不腻。瘦肉香嫩多汁，吃起來軟嫩入味。
The secret of Dongpo pork.
The secret to this succulent, aromatic dish is time. Slow cooking for several hours allows the pork belly to absorb the wine and soy sauce breaking down the fatty meat to produce a “melt in your mouth” texture, also reducing the greasiness of the fat and leaving a deep vibrant chocolate brown coating. The meat is so tender one can simply nudge it with a pair of chop sticks and it falls apart
天堂美食～東坡肉的特色是色泽红亮，肥而不膩，肥肉香嫩又入口即化，甜而不腻。瘦肉香嫩多汁，吃起來軟嫩入味。
The secret of Dongpo pork.
The secret to this succulent, aromatic dish is time. Slow cooking for several hours allows the pork belly to absorb the wine and soy sauce breaking down the fatty meat to produce a “melt in your mouth” texture, also reducing the greasiness of the fat and leaving a deep vibrant chocolate brown coating. The meat is so tender one can simply nudge it with a pair of chop sticks and it falls apart
Dong Po Rou (东坡肉) is a traditional dish of braised pork belly, supposedly created by Su Dong Po (January 8, 1037 – August 24, 1101), a famous writer, poet, painter, calligrapher, pharmacologist, gastronome, and statesman of the Song dynasty. Over the centuries, this Braised Pork Belly Dong Po Rou dish has become very popular, and once you taste it, you’ll know why.
As the story goes, one day Su had a pot of braised pork simmering on the stove when an old friend visited him and challenged him to a game of Chinese chess. As the challenging game consumed his focus, Su lost track of time and consequently overcooked his pork to the point where it gave off a fragrance as it began to burn, thus creating an important culinary addition. Years later, as he oversaw renovations of the West Lake, Su gave his hard-working workers cubes of braised pork secured with rope to thank them for their hard work, thus introducing it to the working class and the masses and influencing how the dish is traditionally served today. While this may be a tall tale, what remains true is that the dish has since been named after Su Dong Po and is closely associated with him and Hangzhou in history.
#dongpo #sudongpo #braisedpork #restaurant #chinesefoods #taipan #subangjaya #usj #usj101e #TheSocialisters #chineserestaurant #cheapeats #porkbelly #東坡肉 ＃天堂美食 ＃人间美食 ＃記得食 ＃好好食 ＃入囗即化 ＃慢慢燜 ＃Foxxytong #privatekitchen #chinesewine #ricewine #siewhengwine
#dongpo #sudongpo #braisedpork #restaurant #chinesefoods #taipan #subangjaya #usj #usj101e #TheSocialisters #chineserestaurant #cheapeats #porkbelly #東坡肉 ＃天堂美食 ＃人间美食 ＃記得食 ＃好好食 ＃入囗即化 ＃慢慢燜 ＃Foxxytong #privatekitchen #chinesewine #ricewine #siewhengwine
