Braised pork is one of the hot dishes. With pork belly as the main material, it is best to choose three layers of fat and thin meat. The cooking skill of braised pork is mainly casserole, which is fat and thin, sweet and soft. Braised pork is widely spread in China. This is a famous and popular dish. Speaking of braised pork (Dongpo pork), we can't forget Su Dongpo, who pushed the cause of braised pork to a peak. It is because of his efforts that braised pork can move from the grassroots to the upper level, from the ordinary people's vegetable pots to the literati's table. In fact, Dongpo pork, which has a long history and is famous all over the country, is braised pork after all.

2. The origin of braised pork: The history of braised pork can be traced back to the 5th century. Jia Sixie's Book of Qi Yaomin in the Northern Wei Dynasty recorded the specific method of braising pork, which is the earliest record in the handed down literature.

3. The story about braised pork: It is said that when Su Dongpo was an official in Hangzhou, he organized migrant workers to build dikes in the West Lake and did a good thing for the people. In order to thank Su Dongpo, men, women and children in the city were carrying pigs and carrying wine to pay New Year greetings to him during the Spring Festival that year. Su Dongpo accepted the pork out of kindness. Later, he had the pork cut into squares, burned it red and crisp, and then distributed it door to door to migrant workers for the New Year. When people see Su Dongpo, they don't forget migrant workers, and they like him more and more. They call the meat he sent "Dongpo pork" (braised pork). Dongpo meat tastes more delicious.