Dong Po Rou 東坡肉

Dong Po Rou 東坡肉

"Dong Po Rou (East Slope Meat) is a famous dish from the provinces of Jiangsu and Zhejiang in China. It is made using pork belly, which is half fat and half lean meat. When eaten, the meat melts in your mouth and has a distinct flavour of Shaoxing wine.

Legend has it that the dish was created by Su Dong Po, a well-known writer from the Song Dynasty. Although Dongpo was born in Sichuan, he was famous for his work as a government official in Hangzhou. He came from a highly educated family of poets. 

Dongpo was not only a writer but also an excellent cook. He is credited with creating Dongpo Rou, one of the most famous dishes in Hangzhou.
There are many different ways to braise pork belly in Chinese cuisine,

including the popular Shanghai-style red-braised pork belly, also known as Hong Shao Rou.
While Hong Shao Rou is fried and braised in a wok, Dong Po Rou is steamed for several hours. The fattier part of the pork belly is preferred for Dong Po Rou, 

which melts in your mouth and is incredibly tender.

Klar kann man Dong Po Rou als kleine Dim Sum Portion servieren. Dim Sum ist ein sehr breit gefächerter Begriff. Der Dong Po Rou wird zu den Kategorien der Mittlerer Dim Sum gehören.