Pot Bun Pork is a Northeastern dish.
Pot Bun Pork, formerly known as Pot Explosion Pork, is a classic dish originating from Northeastern cuisine. The golden color and sweet and sour taste of the finished dish make it a dish adapted to the tastes of foreign guests. In the production process, the pork loin and starch are deep-fried twice, firstly for cooking, secondly for coloring, and then finally in sauce and garnished with cilantro when it comes out of the pot. The finished product has a red and white appearance, the meat is burnt on the outside and tender on the inside, slightly sour and sweet, with a rich flavor.
In the three eastern provinces under the jurisdiction of the Zhang family period, the pot meat belongs to the forbidden dishes, private dishes, and Liaoning people on its transformation, the last step of the change in tomato sauce or tomato sauce, so that the appearance of more like Harbin's "cherry meat", reducing the original crispy golden color.
History of the dish:
According to legend, the founder of the dish was Zheng Xingwen, a member of the Qing Dynasty. Zheng Xingwen became interested in cooking at a young age and studied under a master. Later, he came to work as an official chef at the Binjiang Road government office in Harbin, where he prepared meals for Du Xueying, the Taoist official.
In the Harbin Daodai Mansion, foreign guests, especially Russian guests, were often invited. As foreigners preferred sweet and sour dishes, Du Xueying ordered his chefs to change the flavors of the dishes. Zheng Xingwen changed the original savory "burnt pork strips" into a sweet and sour dish, which made Harbin the origin of pot-boiled pork.
The name of the meat in the pot evolved from the Russian pronunciation of "pop" to "pack" and the process of deep-frying in the pot, which ultimately led to the name of the dish as "pot-boiled meat". This dish is very popular among Russian guests. This dish is so popular with Russian guests that they order it at every party.
Reference: Baidu Encyclopedia - Pork in a Pot