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Where to get Dongpo rou (pork)?

Tir_na_nOg Jul 12, 2008 03:13 PM

Any suggestions for where to try Dongpo rou (Hangzhou's trademark: fatty pork belly slow cooked in shaoxing wine, sugar, dark soy sauce, ginger and scallions) in the Boston area? It was featured on the latest Gourmet's Diary of a Foodie and sounded intriguing.

Cheers,
Kevin

  1. galangatron Jul 12, 2008 05:28 PM

    have seen actual dongpo rou (stewed pork belly) on the menu at beijing star in waltham

    most chinese restaurants offer a variant using a different cut of pork. usually a shoulder, thigh, or shank. sichuan garden, new shanghai, wing's kitchen, wang's fast food, and uncle cheung's to name a few

    4 Replies
    1. re: galangatron
      jgg13 Jul 13, 2008 02:48 PM

      Do yo uknow what english name it goes by at Wings?

      1. re: jgg13
        9
        9lives Jul 13, 2008 04:19 PM

        it's called braised pig shoulder. I think it's a great version..better than Mulan or Sichuan Garden (which are very good)

        http://flickr.com/photos/61246842@N00...

        1. re: 9lives
          jgg13 Jul 13, 2008 05:20 PM

          Thanks, that looks tasty

      2. re: galangatron
        y
        y2000k Jul 14, 2008 08:50 AM

        Yes, the dongpo rou is definitely on the menu at Beijing Star. It's on the Chinese menu, not sure if it's on the English-only menu though.

      3. kobuta Jul 13, 2008 05:06 PM

        The dish you describe has a very similar ingredient list to mei cai kou rou (or mui choi kau yuk in Cantonese), which is found at most of the Chinese restaurants in Chinatown. The braised pork belly becomes really tender and soft, to the point where it almost melts when you pick it up with chopsticks. It's incredibly delicious when done well. The only exception is that it's braised with mei cai, which are preserved mustard leaves, and is softened with water and cooked. It picks up a lot of the juices of the braise afterwards and is perfect with rice.

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