Recipe at: http://www.themeatmen.sg/dong-po-rou Another traditional braised dish, braised pork belly is also known as dong po rou in Chinese. The origins of this dish comes from Song dynasty poet Su Dongpo, who accidentally invented this during his years of exile. History aside, the key to making this oh-so-delicious is the use of a good pork belly! The fats are kept tender when you simmer it over long periods of time, thus creating that melt in your mouth texture that’s not found anywhere else