Dongpo pork (traditional Chinese: 東坡肉; simplified Chinese: 东坡肉; pinyin: dōngpōròu) is a Hangzhou dish which is made by pan-frying and then red cooking pork belly. The pork is cut thick, about five centimetres square, and should consist equally of fat and lean meat. The skin is left on. The mouthfeel is oily but not greasy and the dish is fragrant with wine. The dish is named after the Song Dynasty poet and gastronome Su Dongpo. This is the version by Noodle Man and it goes well with their hands pulled noodle 拉麵 or Ramen. #eatzbywilzworkz #wilzworkz #sgprojectmuse #projectmusesg #projectmuse #吃の摄会 #吃的摄会 #攝朗影食 #meetupshooteat #meetupshooteatsg

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