Dongpo pork

Dongpo pork , also known as Dongpo meat, is a Hangzhou dish made by pan-frying and then red-cooking pork belly. The pork is typically cut into thick, approximately 5 centimeter (2.0 inch) squares, with an even distribution of fat and lean meat, whilst retaining the skin. The texture is tender and juicy without being excessively greasy, accompanied by a fragrant aroma of wine. The dish is named in honor of Su Dongpo (Su Shi), a distinguished Song Dynasty poet and gastronome. While facing financial hardship during his exile in Huangzhou following the Crow Terrace Poetry Trial, Su Dongpo innovated upon the conventional method of preparing pork. He marinated the pork in a mixture of huangjiu (yellow wine), rock sugar, and soy sauce, and simmered it on low heat for a few hours. He also composed a poem titled "Ode to Pork", where he described that pork was the most affordable meat source locally, and by using a slow cooking method, he obtained both a delicacy and a survival food. The recipe was subsequently adopted and developed by the people in the Hangzhou area, the capital city of South Song Dynasty.

Source: Wikipedia