Dongpo Pork, a famous dish in Hangzhou, is popular in Jiangsu and Zhejiang. According to legend, it was created by Su Dongpo, a poet of the Northern Song Dynasty. Dongpo pork pays attention to the finished pork with alternating fat and lean. The Dongpo pork produced in this way is elastic and smooth, melts in the mouth, and the fat is not greasy. So, what is the connection between Dongpo Pork and Su Dongpo? Let’s find out together. The origin of Dongpo Pork

The earliest Dongpo Pork was made when Su Dongpo was the prefect of Xuzhou, Jiangsu Province. It was called gift meat at that time. When Su Dongpo was the prefect of Xuzhou, he led people to fight floods and build dams. People gave pork as a token of gratitude. Su Dongpo and his family made braised pork as a gift to the local people, which was called gift meat by the people. Later, Su Dongpo included this kind of meat in his ode to carnivory. In fact, Dongpo meat really became famous when Su Dongpo was an official in Hangzhou. In 1089 AD, Su Dongpo went to Hangzhou to take up a post. During a heavy rainstorm, he fought with the people against floods. The people thanked Su Dongpo and gave him his favorite pork. So he and his family combined local ingredients in Hangzhou to make gift meat. People ate it. The people who cooked the meat as a reward praised his cooking skills, so people called it Dongpo meat. ?The preparation process of Dongpo Pork

First, choose pork strips with thin skin and thick meat, scrape off the remaining hair on the skin, wash it with warm water, put it in a boiling water pot and simmer for five minutes. Boil the bleeding water, wash it, and cut it into 20 cubes. Second, take a large casserole, put green onions and ginger pieces on the bottom of the casserole, put the pork belly skin side down on the green onions and ginger, add soy sauce, white sugar, rice wine, green onion knots, cover and bring to a boil over high heat first, then over low heat Simmer for 2 hours, then put the meat into a clay pot, cover it, seal it with peach blossom paper, and steam it thoroughly. ?Features of Dongpo Pork

Dongpo Pork is a Zhejiang cuisine with pork as the main ingredient. Dongpo Pork is stewed with pork. It has thin skin and tender meat, bright red color, mellow and juicy taste, crispy but not broken, fragrant and glutinous but not greasy. It is usually a square piece of pork about two inches long, fat but not greasy, and very delicious. ?

In summary, Dongpo Pork was made in Xuzhou, perfected in Huangzhou, and famous in Hangzhou. It has been passed down to this day and is talked about by people.