Name: Dong Po Rou (Tung Po Pork)
Yield: Serves 6 as Part of a Chinese Meal, or 3 as a Single Dish.
Cuisine: China
Ingredients: 125 ml/4 fl oz rice wine or dry sherry; 125 ml/4 fl oz water; 2 tablespoons light soy sauce; 125 ml/4 fl oz dark soy sauce; 125 g/4 oz rock sugar, crushed or 4 tablespoons sugar; 900 g—1.1 kg/2-2½ lb fresh bacon; 6 fresh ginger root slices; 3 tablespoons peanut oil; 6 spring onions

Preparation info

Serves
6
as Part of a Chinese Meal, or 3 as a Single Dish.

Difficulty
Easy

Appears in

The Taste of China

By Ken Hom

Published 1990

About

This delicious dish is named for Su Dongpo, a famous poet, statesman, and gourmet of the Song Dynasty, a combination of talents not uncommon in Chinese history. I certainly admire him for his many culinary skills, and especially for inventing this savoury dish. Dong Po pork is a house speciality in several restaurants in Hangzhou since Su Dongpo was a governor of the city. Gentle, long, slow simmering renders the meat into a melting, buttery, tender gastronomic experience. The cut used i