This is the Beijing version of hong shao rou, or red braised pork. This dish is believed to have been created by Su Dong Bo, a poet who lived in the Northern Song Dynasty. Su didn’t get along well with the court officials in Beijing, so the Emperor sent him south to Hangzhou, far away from the capital. He liked it better there, and as he began to settle down, he experimented with new dishes and invented this dish that soon became popular across China. This recipe is nearly one thousand years old.