Chinese Legendary Braised Pork

Dong Pha braised meat with white rice is a favorite dish of many diners on winter day when coming to Hangzhou, Zhejiang.
Chinese legendary Dong Pha meat
In addition to Tay Ho - a famous freshwater lake, referring to Hangzhou, many visitors immediately think of Dong Pha braised meat. This specialty can be easily enjoyed at most restaurants in the city. Dong Pha braised meat was created by famous poet To Thuc (1037 - 1101).
To Thuc, alias Dong Pha lay layman, so he also has a familiar name: To Dong Pha

. He is known as one of the Great Eight Great Tang Dynasty, leaving thousands of poems for posterity. He was once demoted, the emperor ordered to move to Hangzhou. His residence was on the east side of the capital, becoming a later inspiration for the name To Dong Pha
Legend has it that one day an old friend came to visit To Dong Pha when he was brazing pork on the kitchen, and challenged this poet to play chess.



The game requires high concentration, making the poet forget about the kitchen. When the pot of meat runs out, it emits a distinctive aroma and is surprisingly soft again. Years later, while overseeing the renovation of Tay Ho as a storage place for irrigation water, To Dong Pha was given pork by the people to show gratitude. But he brought the meat warehouse and sent it back to each household, and treated the workers to dredge the lake as a thank you for their hard work. That's how Su Dongpo brought his food to the working class, and left a specialty for Hangzhou as it is today.
This dish is named after To Dong Pha. It is closely related to his life, as well as the history of Hangzhou Photo: Sina.




Another story told that, when he came to Hangzhou to live, Su Dongpo liked to eat braised meat. And because he was so famous, a number of restaurants took his name for this meat. Hangzhou is a tourist attraction, restaurant owners seem to want to attract guests by linking something on the menu with a celebrity.
The secret to cooking Dong Pha braised meat is time. Simmer for several hours to allow the pork to absorb all the flavors of the wine and soy sauce, causing it to melt as soon as you put it in your mouth, reducing the fat of the fat and leaving a glossy brown layer. The meat is so tender that you can easily chop small pieces with a chopstick. The dish is often combined with ginger and broccoli so as not to get sick. Restaurants that specialize in this dish will often require a table in advance so they have time to prepare.




The distinctive feature of this dish is that the meat is cooked until tender, which can be broken down with chopsticks. Photo: Woks of Life.
Standard Dong Pha braised meat must be cooked with bacon, it will lose its flavor if only lean meat is used. The pot of meat requires a bit of Thieu Hung wine for flavor, but it will lose its taste with too much wine. Alternatively, cookers can substitute medium to deep sweet wines.
According to Nam Tran / Vnexpress
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