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Dongpo Rou (Hangzhou Fried Pork Belly)


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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?

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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.

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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)..

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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 ]
post-710-0-34892400-1422823280_thumb.jpg

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