Comments on: Braised Pork Belly – Hangzhou Dongpo Pork

By: Three Weekend Trips From Shanghai – Episode 227 | The Amateur Traveler Travel Podcast - best places to travel

Sat, 10 Apr 2010 15:32:19 +0000

[...] Mingtown Suzhou International Youth HostelHangzhou Tea Museum A History of Chinese in California Braised Pork Belly – Hangzhou Dongpo Pork Sweet and Sour Pork Recipe Wushanyi International Youth HostelShanghai Captain Youth [...]

By: Kathy - My Online Meals

Kathy - My Online Meals — Fri, 02 Apr 2010 11:32:29 +0000

I really enjoy your wonderful cooking. The food is so very different and I find them all very interesting. I would love to try this one especially.

By: Braised Pork Belly « Absolute Gluttony

Braised Pork Belly « Absolute Gluttony — Sat, 01 Aug 2009 00:36:05 +0000

[...] 11, 2008 · Leave a Comment From Apple Pie, Patis, Pate東坡肉 (Dong Po [...]

By: east is east « noah.potk.ın

east is east « noah.potk.ın — Mon, 15 Jun 2009 10:46:02 +0000

[...] of bacon before being smoked and/or cured. All around Asia, pork bellies are usually braised in a flavorful broth for several hours until much of the fat is extracted and the meat is tender. I used a mixture of [...]

By: Momo4ever.Com » Slow and Steady

Momo4ever.Com » Slow and Steady — Tue, 17 Mar 2009 12:34:15 +0000

[...] I cooked a really classic Chinese Dish called Dong Po Rou, which is a type of braised pork belly dish. Just after a few hours, the whole house was filled [...]

By: Al

Al — Tue, 17 Feb 2009 03:22:48 +0000

I tried the corner Chinese Restaurant last night and it was absolutely divine. The gelatinous fat on top and the soft meat combo, eaten with plain white rice brings back happy childhood memories. I’m a fan now!

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Thu, 30 Oct 2008 00:43:17 +0000

I tell myself that all that fat is not *that* “healthy” and that I don’t want to eat pork belly fat. But then, everytime I get some in my mouth, I just can’t stop myself, because pork fat braised like this is just transcendent.

I love the presentation of this dish with the banana leaves. I wonder if you can bamboo leaves too?

By: Jude

Jude — Tue, 14 Oct 2008 02:50:55 +0000

Thanks guys! I was going to tie up the pork belly with a pretty bow on top but that’s probably overkill.

Caroline – I tried browning a piece under the broiler and the banana leaf did add a nice smokiness. Cooked as in the recipe, there’s no noticeable banana leaf flavor, though.

Noobcook – It was a bit difficult. Yay for Lightroom

By: Heather

Heather — Mon, 13 Oct 2008 16:41:56 +0000

I just made a gurgling sound in my throat. Gorgeous. Nice touch with the banana leaves, too. Even though I can’t taste the sweet, fatty pork, I’m totally jonesing for rice and gai lan now.

By: Steamy Kitchen

Steamy Kitchen — Mon, 13 Oct 2008 03:17:18 +0000

wow! perfect photos – wish i could taste!