Braised pork belly, Taiwan's "national treasure"

National treasure...

The jade block shaped like braised meat, known as the "Meat-Shaped Stone," was a toy/decorative item in the Qing Dynasty imperial court. Originally a natural agate stone with a color resembling braised meat, its layers were formed by the accumulation of various impurities. It was then carved by artisans to resemble a complete piece of braised meat with lean meat, fat, and skin.

As for Thuy Ngoc Bach Thai, it's a block of jade carved into the shape of a cabbage, with two grasshoppers (one large and one small) hiding among the leaves. The color of the leaves is also the natural color of the stone, which the artist has fully utilized to create an extremely realistic and lifelike work of art.

The Flesh-Shaped Stone, the Jade White Silk, and the Mao Gong Ding bronze cauldron are three treasures of the National Palace Museum in Taiwan. These works are also reproduced as charming souvenirs sold to tourists.

...Coming from the famous braised pork dish.

Dongpo braised pork (Dongpo rou) is a famous dish of Chinese cuisine and is also the origin of braised pork in Vietnamese meals.

Dongpo braised pork is a dish that's not overly complicated to prepare, yet it's rich in flavor and goes perfectly with rice. Pork belly is cut into bite-sized squares and marinated in soy sauce, ginger, rock sugar, and Shaoxing Huangjiu (a type of rice wine). This wine, distilled with wheat yeast, has an intoxicating aroma; if buried underground for the required number of days and months, it becomes the legendary Zhuangyuan Hong (a type of red wine) and Nu'er Hong (a type of red wine).

The meat is then fried in hot oil until the outer layer is golden brown and the skin is slightly crispy, before being simmered in a pot with the marinade mixture for 3 hours until tender. Therefore, chefs often tie the meat with string and absolutely avoid stirring or flipping it once it starts cooking to prevent it from falling apart. During cooking, the bottom of the pot may be lined with onions and ginger to prevent the meat from sticking. This dish, served with rice (or sticky rice) and vegetables, is popular, especially during the cold season.

Dongpo braised pork is named after the famous scholar Su Dongpo of the Northern Song Dynasty. He was also known for his passion for food, as his poems often linked to dishes. The rich and unforgettable flavor of the braised pork he created has made it a traditional dish of Hangzhou in particular and China in general.

Huong Thao