Zhejiang-style Dongpo Pork

Zhejiang-style Dongpo Pork is a famous Chinese dish that originated in the Zhejiang Province of China during the Tang Dynasty. Named after the poet and scholar Su Dongpo, this dish is made by braising large chunks of pork belly in a mixture of soy sauce, rice wine, ginger, and sugar. The cooking process takes several hours and involves multiple steps, resulting in succulent and tender meat that is infused with a rich and savory flavor. The dish is served with the skin on top and can be enjoyed on its own or with steamed rice.