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Dongpo pork is a traditional Chinese dish of slow-cooked pork belly, named after the Song Dynasty poet Su Dongpo.

The key ingredient in Dongpo Pork is pork belly, which is slow-cooked until tender.

Yes, Dongpo Pork is a main course usually served with rice and vegetables.

Yes, Dongpo Pork can be recreated at home with pork belly and a few other ingredients like sugar, soy sauce and rice wine.

If your Dongpo Pork is tough, it may not have been cooked long enough. The pork belly needs to be slow-cooked for several hours to achieve the correct tenderness.

Traditional Dongpo Pork is not gluten-free due to the use of soy sauce. However, a gluten-free version can be made using tamari or gluten-free soy sauce substitute.

Yes, cooked Dongpo Pork can be frozen. Just be sure to store it in an air-tight container to prevent freezer burn.

Yes, Dongpo Pork is versatile and can be used in other recipes, such as sandwiches, tacos, or fried rice.

Dongpo Pork originated in China and is named after Su Dongpo, a poet from the Song Dynasty who is said to have perfected the recipe.

Dongpo Pork has a sweet and savory flavor, due to the use of soy sauce, sugar, and rice wine in its preparation.

You can buy it at Weee! Asian Market, www.sayweee.com.

The typical cooking technique involves simmering the pork belly in a mixture of water, rice wine, and soy sauce for several hours until it becomes tender.

Dongpo Pork is traditionally made with pork belly due to its high fat content which results in a tender and flavorful finished dish. Using a leaner cut might not yield the same result.

Because of its high fat content, the pork belly used in Dongpo Pork can be considered keto-friendly. However, the addition of sugar in the recipe may not be suitable for a ketogenic diet.

To reheat frozen Dongpo Pork, first defrost it in the fridge, then reheat it in a saucepan over low heat, or in the microwave.

There isn't a perfect substitute for pork belly, as it has a unique texture and flavor. However, in a pinch, you could use a fatty cut of pork, such as shoulder or a very fatty loin cut.