Legendary Chinese Braised Pork

Dong Pha braised pork served with white rice is a favorite dish among many diners during the winter when visiting Hangzhou, Zhejiang Province.

Legendary Dong Pha Braised Pork of China

Aside from West Lake – a famous freshwater lake, when mentioning Hangzhou, many tourists immediately think of Dong Pha braised pork. You can easily enjoy this specialty at most restaurants in the city. Dong Pha Braised Pork was created by the famous poet To Thuc (1037 – 1101).

To Thuc, also known as Dong Pha Layman, hence the familiar name To Dong Pha, was one of the Eight Great Poets of the Tang and Song dynasties, leaving behind thousands of poems for posterity. He was once demoted, and the emperor ordered him to move to Hangzhou. His residence was located east of the capital, becoming a source of inspiration for the title To Dong Pha.

According to legend, one day an old friend visited To Dong Pha while he was simmering pork on the stove and challenged this poet to a game of Chinese chess. The game required intense concentration, causing the poet to forget about the cooking. When the pork pot ran out of water, it emitted a special aroma and had an unexpectedly tender and sweet taste. Many years later, when overseeing the transformation of West Lake into a reservoir for irrigation, To Dong Pha was offered pork by the locals as a token of gratitude. However, he sent the braised pork back to each household and treated the laborers dredging the lake as a gesture of appreciation for their hard work. That was how To Dong Pha brought his dish to the working class and left behind a culinary legacy for Hangzhou as it is today.

Another tale recounts that when Tô Đông Pha settled in Hangzhou, he developed a strong fondness for braised pork. Due to his overwhelming fame, some restaurants named this dish after him. Hangzhou, being a tourist destination, restaurant owners seem keen to attract customers by associating a dish on their menu with a famous figure.

The secret to cooking Dong Pha braised pork lies in time. Simmer over low heat for several hours to allow the pork to absorb all the flavors of wine and soy sauce, causing it to melt in the mouth upon consumption, reducing the fattiness of the meat and leaving a glossy brown skin. The meat is so tender that you can easily fold each small piece with chopsticks. This dish is often paired with ginger and green cabbage to avoid being cloying. Restaurants specializing in this dish often require reservations in advance to allow time for preparation.

Authentic Dong Pha braised pork must be cooked with pork belly, as it will lose its flavor if only lean meat is used. A splash of Thiệu Hưng wine should be added to the meat pot to enhance the fragrance, but it will lose its deliciousness if too much wine is added. Additionally, the cook can substitute with various types of wines from medium to sweet and rich.

According to Nam Tran/ Vnexpress

***

Reference: Travel guide Mytour