Dongpo pork facts for kids
Quick facts for kids Dongpo pork |
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| Chinese name | |||||||||||
| Simplified Chinese | 东坡肉 | ||||||||||
| Traditional Chinese | 東坡肉 | ||||||||||
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| Japanese name | |||||||||||
| Kana | ドンポーロウ | ||||||||||
| Katakana | トンポーロウ | ||||||||||
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Dongpo pork (simplified Chinese: 东坡肉; traditional Chinese: 東坡肉; pinyin: dōngpōròu), also called Dongpo meat, is a famous dish from Hangzhou, China. It's made from pork belly that is first pan-fried, then slowly cooked in a special way called red cooking.
The pork is cut into thick, square pieces, usually about 5 centimeters (2 inches) big. Each piece should have a good mix of fat and lean meat, and the skin is left on. When you eat it, the dish feels rich but not too oily, and it smells wonderful because of the Chinese wine used in cooking. This tasty dish is named after a famous person from the Song Dynasty: the poet and food lover Su Dongpo.
Contents
What is Dongpo Pork?
Dongpo pork is a classic Chinese dish known for its rich flavor and tender texture. It's made from pork belly, which is a cut of meat that has layers of fat and lean meat. The cooking process makes the fat melt in your mouth, while the lean meat stays juicy and soft.
How is it Cooked?
The cooking method for Dongpo pork is quite special:
- First, the pork belly is often pan-fried until it's slightly browned.
- Then, it's slowly braised (cooked in liquid) in a mixture that includes soy sauce, sugar, and Chinese wine (often a type called huangjiu, or yellow wine). This long, slow cooking process is what gives the dish its deep reddish-brown color and rich flavor, which is why it's called "red cooking."
- The pork is cooked on low heat for a long time, sometimes for several hours. This makes the meat incredibly tender, almost like it melts in your mouth.
The Story Behind the Name
The dish is named after Su Dongpo, a very famous poet, writer, and government official who lived during the Song Dynasty (960–1279 AD). He was also known for his love of food and his cooking skills.
Su Dongpo's Connection to the Dish
Legend says that Su Dongpo improved the recipe for this pork dish. He was sent away from the capital city to live in different places, including Hangzhou. During his time there, he faced difficulties but also found time to enjoy and experiment with food.
One story tells that when he was in Huanggang (which was called Huangzhou back then), he perfected the way to cook this pork. He would braise it, add yellow wine, and then stew it slowly. People loved his version of the dish.
Later, when he was in Hangzhou, he helped build a famous causeway (a raised road over water) across West Lake. To thank him, the local people sent him pork. Su Dongpo then cooked the pork using his special method and shared it with everyone. This made the dish very popular, and it was officially named "Dongpo pork" in his honor.
Where the Dish Became Famous
The journey of Dongpo pork becoming famous is said to follow Su Dongpo's own life journey:
- Xuzhou: The dish might have first appeared in Xuzhou, a city in Jiangsu province, under a different name.
- Huangzhou (now Huanggang): This is where Su Dongpo is believed to have perfected the recipe and cooking method.
- Hangzhou: Finally, in Hangzhou, the dish was officially named Dongpo pork and became widely known across China.
See also
In Spanish: Cerdo de Dongpo para niños
