Dongpo Pork, 东坡肉, Dong Po Rou [Photo provided to chinadaily.com.cn]
The pork used for this dish needs to be half fat and half lean, and it's usually cut up into cubes. The pork is stewed along with vinegar, scallion, ginger, and sugar, in a sealed casserole pot over a low heat. The pork cooked in this way glows red, and is as soft as tofu but not fragile, glutinous but not greasy.
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