Traditionally, Dongpo pork is a Huangzhou dish created by Su Dongpo. The pork is cut to around 2 inches square in dimensions, consisting of half fat and half lean meat. The mouth feel is oily but not greasy, with the fragrance of wine.
Seremban Seafood Restaurant
Lot 126, DBKK No. 0.1 Block O
Lorong Plaza Permai 4
Alamesra Sulaman Coastal Highway
88400 Kota Kinabalu, Sabah.
Tel: 088-484 922/ 933
$$-$$$
Ratings:
Food: 4/5
Service: 3.5/5
Cleanliness: 3.5/5
$$-$$$
Ratings:
Food: 4/5
Service: 3.5/5
Cleanliness: 3.5/5
The legend begin when Su Dongpo was banished to Huangzhou. In a life of poverty, he made an improvement to the traditional cooking process of the pork belly. Firstly, he braised the pork, add some Chinese fermented wine and created the red-braised pork, then slowly stewed it on a low heat. It is one of the signature dish of Huangzhou.
Before you start wondering about the reason behind the story, it was actually a little history about the dish I had ate tonight.
Before you start wondering about the reason behind the story, it was actually a little history about the dish I had ate tonight.
Titbits, RM4.00
Drinks, RM3.80
Beancurd, RM15.00
Smooth and creamy beancurd cooked with assorted vegetables and seafood, served in a claypot. Flavourful and delicious.
Rice, RM3.00
Vegetables, RM10.00
Pork Intestine, RM15.00
Pork Intestine stir-fried with garlic and chili. The exotic taste of the springy pork intestine was tasty. Fragrant, savoury with a little spicy.
Stewed Pork Belly, RM20.00
The highlight of the dinner was the Dongpo pork or Stewed Pork Belly. Non-greasy, smooth with melted-in-your-mouth texture, the pork was deliciously flavoured. Comes with some steamed bun to go with the dish. Easily, I could wipe the plate clean with the bun which could absorb the nice gravy.
Total paid for dinner, RM75.20
CNY Menu
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