If you need a show to watch Cullinary Class Wars got our family hooked. They made this dish called Dampao Pork Belly which we could not find but this was the closest option. It was delicous and will repeat. I only wish the skin was crispy.
by OldRefrigerator8821
9 Comments
The entire point of this dish is for the skin/fat to be unctuous and melty. If you want crispy skin, you’re going to need a completely different cooking method. Or, alternately, have a plate of this, and a plate of roast pork (siu jiu) on the side. (Is Dampao pork just the Korean pronunciation for Dong Po Rou?)
So good
Lee Chen ROX……
You did find the dish! 東坡肉 = Dong Po Rou, which is the dish they were cooking on the show. English translations of dish names sometimes differ from restaurant to restaurant, but you can double check using the Chinese name.
Glad you enjoyed it! I would also recommend their beef noodle soup if you go again.
I wish more cultures would embrace gelatinous skin. So many people I’ve met who just can’t take the chicken skin from hainanese chicken or white cut chicken.
Dong Po Rou is so culturally Chinese that it can be a national dish.
The most important artifact in the Imperial Palace museum in Taipei is a jade stone that was carved in the shape of this meat.
Korean cuisine has a lot in common with Chinese cuisine especially the stuff in the Northeast.
Lee Chen is seriously underrated. I’ve never yet ordered a dish there and been underwhelmed. Even their beef-and-broccoli is delicious! I know, that’s blasphemy, but seriously, when I take someone who’s less adventurous, I’ll always order something like that beef-and-broc to assuage their fears before pairing it with the dan dan mian or the shrimp in lettuce leaf wraps thing. Yummy. As is their hot and sour soup. And theirs is the best xiao long bao in the downtown area, IMO – the wrappers are so delicate!
It’s just one of those places that takes its cooking seriously.
I love the soup dumplings at Lee Chen, used to go once a week.