Dongpo Pork - Wine braised pork belly. Rich and savoury, tender that melts!
Hello friends, many of you have requested this dish, today Master Sui is making
Dongpo Pork for you! Master Sui's version is from the Huaiyang (near Shanghai) region,famous for its infused ShaoXing cooking wine flavour. The final dish will be a marriage between rich flavourful sauce and tender, melting pork belly.
Master Sui gives out a few tips on picking the right pork, judging the done-ness andthe use of spices.
Hello everyone! We are Lao Fan Gu, old men from Beijing that excel at eating, cooking and chit-chatting.
Our dishes are good-looking, delicious and hardcore. Both of us used to work as chefs of China state banquets catered to government guests. Now we are retired at home. Together with our old friends, we want to share the dishes we studied and practiced when we were young, so everyone can prepare them at home and try what country leaders are catered when they visit China.
Da Ye (Zheng Xiusheng): Executive Chef of Beijing Hotel, hosted China's 50th Anniversary dinner.
Er Bai (Sun Lixin): Planned dinner menus multiple times for China state banquets hosting foreign country leaders.
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