What does Dong Po mean in Chinese?
showTranscriptions. Dongpo pork (simplified Chinese: 东坡肉; traditional Chinese: 東坡肉; pinyin: dōngpōròu), also known as Dongpo meat, is a Hangzhou dish which is made by pan-frying and then red cooking pork belly. The pork is cut thick, about five centimetres square, and should consist equally of fat and lean meat.
Who invented Dong Po Rou?
Su Dongpo
Dōngpō ròu is said to have been invented (or at least inspired) by Su Dongpo, an 11th-century Song Dynasty statesman, poet, artist, calligrapher, and one of the four classical Chinese gastronomes.
Where is Dong Po Rou?
Enjoy this Braised Pork Belly Dong Po Rou. It’s truly an iconic dish in China!
What is a pork side?
meat. Also known as « lean bacon », side pork is taken from above the belly of the animal and consists of the short ribs and back fat. Once de-boned, trimmed, and salted, side pork is either braised or smoked.
Where is Hong Shao Rou from?
mainland China
Red braised pork belly or hong shao rou (simplified Chinese: 红烧肉; traditional Chinese: 紅燒肉; pinyin: hóngshāoròu) is a classic pork dish from mainland China, red-cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilies, sugar, star anise, light and dark soy sauce, and rice wine.
What is pork side meat used for?
This cut of bacon is ideal for making hot pots and stews. Cut into slices or chunks, pork side can be marinated with herbs and spices, or glazed with honey or soy sauce before sautéing or broiling. Ideal accompaniments include fennel, green beans, potatoes, asparagus, and cabbage.
What is a fresh side of pork?
What is this thing called fresh side? you ask. Well, it is essentially bacon before it becomes bacon–i.e. uncured/fresh pork belly (also referred to as pork side).
What makes Chinese pork red?
You may be wondering why the pork in a takeout Pork Fried Rice is red in color. The reason for that is that the pork used in the rice is actually char siu, a kind of Chinese BBQ pork with a sweet flavor and shiny, brick red crust on the outside.
Can you eat pork side meat?
In my experience, it doesn’t get quite as crisp, probably because it’s usually cut into thicker pieces than bacon and isn’t cured. Side pork also doesn’t have the smoky/strong bacon flavor, obviously. But if cooked properly, side pork still offers a deliciously crispy pork flavor you cannot forget.
What is the difference between bacon and side pork?
From what I understand, side pork is the same cut as bacon, but not cured/smoked. I tried frying up a couple pieces like bacon, and they don’t taste very good at all.