Hangzhou Dongpo Pork

Good Morning!

I hope all of you had a wonderful holiday! Book club is tomorrow and I have been prolonging the annoucement of our demonstration. I was hoping to build hype and suspense :)

Doug and I met last week to discuss our demonstration and we decided on Hangzhou dongpo Pork. Dongpo pork is a Haungzhou dish which is made by pan-frying and then red cooking pork belly. The pork is cut to around 2 inches square in dimensions, consisting of half fat and half lean meat.

According our dear friend Wikipedia, "Su Dongo was banished to Huangzhou, in a life of poverty, he made an improvement of the traditional process. He first braised the pork, added Chinese fermented wine and made red-braised pork, then slowly stewed it on a low heat. This dish was first launched in Huangzhou, then spread to Hangzhou, the capital of the Southern Song Dynasty, flourished, and then became one of Huangzhou's most famous dishes." Please keep in mind that Wikipedia is not always 100% accurate, but it was the best history I could find to offer you. I am sure Doug will offer additional insight and history for you. I personally got to sample some braised pork from Forza and it was truly mouthwatering. In addition to braised pork, Doug will be demonstrating stir-fry and how to fry cucumbers.

Also, please remember to bring your secret Santa gift. Thank you for everyone who was wiling to be involved.