用來做東坡肉的豬肉必須是半肥半瘦的，常常切成塊狀。講豬肉、醋、蔥、醬、糖放入密封的砂鍋內小火燉，燉煮後的豬肉變成紅色，和豆腐一樣柔軟，但是不易碎，酥爛而形不碎，香糯而不膩口。

The pork used for this dish needs to be half fat and half lean, and it’s usually cut up into cubes.The pork is stewed along with vinegar, scallion, ginger, and sugar, in a sealed casserole pot over a low heat. The pork cooked in this way glows red, and is as soft as tofu but not fragile, glutinous but not greasy.

　　這道菜以蘇東坡的名字命名，他曾貶謫杭州，也是一位偉大的詩人、文學家、書法家。他在杭州做官時，組織民工在西湖築了一道堤，這項工程造福了杭州當地的老百姓。大家都知道蘇東坡喜歡吃豬肉，當地老百姓為了感謝蘇東坡，那年過春節，城裏男女老少抬豬擔酒來給他拜年。盛情難卻，蘇東坡便收下了豬肉。後來，他叫人將豬肉切成方塊，燒得紅酥酥的，然後按民工的花名冊，挨家挨戶把肉分送給他們過年。老百姓看到蘇東坡不忘民工，越發愛戴他，把他送來的肉叫“東坡肉”。吃起東坡肉來更覺味道鮮美。

This dish was named after Su Dongpo, who was a governor of Hangzhou, a great poet, prose writer and calligrapher in ancient China . During his term he started a thorough dredging of West Lake, a project involving thousands of workers. This project benefited Hangzhou local people a lot. It’s no secret that Su Dongpo liked eating pork, and in order to express their gratitude the local people presented Su Dongpo with a lot of pork and Shangxing Wine (a cooking wine in Chinese cuisine) in the Spring Festival (Chinese New Year).Su Donpo knew all too well that it was the workers who truly deserved the gift, so he told his family to stew the pork and Shangxi Wine together and distributed the resulting dish to the workers. It turned out that the pork was extremely tasty, and because of Su Donpo’s kindness Dongpo Pork was widely favored by all and rapidly gained popularity.

（中國網綜合 翻譯 尤迎寧）

來源： 中國網綜合    | 作者：中國網綜合 翻譯 尤迎寧    | 責編：胡金    審核：張淵

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