Saadah 2

Dong Po Rou (东坡肉) is a normal dish of braised red meat belly, supposedly created by Su Dong Po (January 8, 1037 – August 24, 1101), a noted writer, poet, painter, calligrapher, pharmacologist, gastronome, and statesman of the Song dynasty. Over the centuries, this Braised Pork Belly Dong Po Rou dish has develop into very popular, and as soon as you style it, you’ll understand why. At a vast rummage sale I went to recently, I discovered those adorable little clay pots which you simply see within the photos, and I knew it was time to make this braised red meat stomach (as it's typically served in those types of clay pots at fancier restaurants in China). Can you image this Dong Po Rou being served at a dinner get together or household gathering? I assume that could be fairly impressive! And trust me after I inform you…if you understand how one can activate the stove, you may understand how one can make this dish. The complete cooking task simply consists of simmering (and/or stea...