The Chinese Food: Dongpo pork
Dongpo pork, also known as Dongpo meat, is a Hangzhou dish that is made by pan-frying and then red-cooking pork belly. The pork is cut thick, about 5 centimeters square, and should consist equally of fat and lean meat. The skin is left on. The mouthfeel is oily but not greasy and the dish is fragrant with wine.
