Dongpo’s pork is a famous Hangzhou dish, and we also call it braised pork. It’s also very popular in north of China, but the north restaurant often coke braised leg of pork. This dish is delicious; however the young people don’t order it often, because it’s a bit fat.

This dish is made by pan-frying and then red cooking pork belly. The pork is cut to around 2 inches square in dimensions, consisting of half fat and half lean meat. The mouth feel is oily but not greasy, with the fragrance of wine.


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