Stir-Fried Broad Beans with Pork Belly


Preparation info

  • Serves


    • Difficulty


Appears in

New Beijing Cuisine

New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

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.