#042 Dish: Dongpo Rou
An appetizing radio program brought to you by Chef Sato, Nori-chan, and Sushiko from the long-established Chinese restaurant 'RAKUSUI' in Kitashinchi, Osaka. In this episode, we dive deep into 'Dongpo Rou,' a dish said to have been invented by the Chinese scholar Su Shi. Why has Dongpo Rou been so beloved and passed down through the ages? We unravel its profound charm from the unique perspective of Chef Sato.
The history of Dongpo Rou spans over 1,000 years.
According to Chef Sato, the history of Dongpo Rou dates back more than 1,000 years to the Northern Song Dynasty. A popular theory suggests it was created by Su Shi, a poet and politician, inspired by local delicacies of the time. Do not underestimate it as merely braised pork belly; it is an ultimate meat dish that has been refined and perfected by people throughout its long history.
What makes it different from Kakuni, a familiar home-cooked dish in Japan?
In this episode, we also explain the clear differences between this dish, 'Kakuni,' and 'Rafute,' which are often confused. Kakuni has its own reasons for being loved in its respective regions, as does Rafute. In particular, you will find yourself captivated by the surprising cooking process of Dongpo Rou as described by Chef Sato. More intriguing stories are shared at the end of the episode, so be sure to listen to the full version to hear the rest.
* This summary is generated automatically by AI and may contain errors.