Dongpo pork

Dongpo pork, also known as Dongpo meat, is a Hangzhou dish made by pan-frying and then red-cooking pork belly. The pork is typically cut into thick, approximately five-centimetre (two-inch) squares, with an even distribution of fat and lean meat, whilst retaining the skin. The texture is tender and juicy without being excessively greasy, accompanied by a fragrant aroma of wine. The dish is named in honor of Su Dongpo (Su Shi), a distinguished Song Dynasty poet and gastronome.

Description: Wikipedia — Dongpo pork, CC BY-SA 4.0