TheMatt Posted November 14, 2012 Share Posted November 14, 2012 Folks, I was wondering if anyone out there had a recommendation to get some dongpo rou in the area? I'm guessing Rockville or Falls Church will be the where, but I was hoping to find a good rendition.Yeah...I've got a hankering for some fatty pork, I guess. Link to comment Share on other sites More sharing options...
Ericandblueboy Posted November 15, 2012 Share Posted November 15, 2012 Here's some fatty pork. Can't say for sure that I've ever had dongpo rou. Link to comment Share on other sites More sharing options...
goodeats Posted January 31, 2015 Share Posted January 31, 2015 Did you ever find some, Matt? I recall seeing some on the steam table at Kam Sam Market in Rockville last week, but I will have to keep an eye out for it. Most restaurants don't steam it enough to make the fat soft and meat tender, so I usually don't order it. What about Hunan Taste in Fairfax? Link to comment Share on other sites More sharing options...
TheMatt Posted January 31, 2015 Author Share Posted January 31, 2015 Did you ever find some, Matt? I recall seeing some on the steam table at Kam Sam Market in Rockville last week, but I will have to keep an eye out for it. Most restaurants don't steam it enough to make the fat soft and meat tender, so I usually don't order it. What about Hunan Taste in Fairfax? I hadn't thought about Hunan Taste, but I just looked and nope, not there. However, I took a look around the web and it looks like Hong Kong Palace might have it. Maybe I'll have to go check out their version. Link to comment Share on other sites More sharing options...
goodeats Posted January 31, 2015 Share Posted January 31, 2015 I didn't have a good experience last time at HK Palace, so it would be good to hear if their version is good. I did find a varied version at Sichuan Village in Chantilly--No. 83. It's the shank version, which is pretty tasty too, if well done. Link to comment Share on other sites More sharing options...
DonRocks Posted January 31, 2015 Share Posted January 31, 2015 I'm not saying this to be glib; I honestly don't know: What's the difference between this and bacon? Link to comment Share on other sites More sharing options...
goodeats Posted January 31, 2015 Share Posted January 31, 2015 I'm not saying this to be glib; I honestly don't know: What's the difference between this and bacon? Nothing, if you are going purely by the pork cut--both are pork belly. But the difference is in the preparation (i.e., bacon needs to brined and cured/smoked) and execution (i.e., sliced strips vs larger, cubed cuts).. 1 Link to comment Share on other sites More sharing options...
drsmoke Posted January 31, 2015 Share Posted January 31, 2015 I've been Smoking, then cooling, then thick slicing and frying Pork Belly for over a year...it's extremely popular here. I also do a Mac and Cheese with Pork Belly and a grilled Cheese and Pork Belly on Mac and Cheese sandwich. 1 Link to comment Share on other sites More sharing options...
ol_ironstomach Posted February 1, 2015 Share Posted February 1, 2015 It's not bacon, despite being made from pork belly, and I don't know that I've seen an accurate version anywhere around DC...served as a family-style dish, not enough of the edges capture that bit of broiling, and too many have a sauce poured over them. Alternately, while the Momofuku pork bun and its imitators (cf Sakuramen) owe the basic flavor profile of the pork belly to this dish, the pre-assembled bun format ditches the broth/braising liquid in favor of sweeter sauces.[ image: an individual earthenware dish of Dongpo rou with baby Chinese cabbage, sticky rice, and a steamed folded bun; from Lou Wai Lou restaurant (founded 1848) in Hangzhou ] Link to comment Share on other sites More sharing options...
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