The difference between Dongpo pork and braised pork can be compared in several ways.
First of all, they are cooked differently. Dongpo pork needs to be cooked in a stewed way, and the process is more complicated, while braised pork is usually cooked in a stir-fried way, and the process is relatively simple. This results in Dongpo pork being more mellow in texture and taste, while braised pork is more oily.
Secondly, they also differ in taste and color. The color of Dongpo meat is bright red, it tastes fat but not greasy, the skin is thin and the meat is tender, and the fragrance is overflowing after stewing, and the color and flavor are complete. The biggest feature of braised pork is that it melts in the mouth, and its skin is a little hard, but it is also fatty but not greasy. These two types of meat not only have their own characteristics in terms of taste, but also show their own unique charm in color.
In addition, the knife work of the two is also different. When making Dongpo meat, the pieces of meat are cut into large and independent pieces, showing a square shape; Braised pork, on the other hand, is smaller and usually put together, and each piece of meat is not independent. This difference in knife work also affects the taste and overall look and feel of the two.
In general, Dongpo pork and braised pork differ in method, style, and taste. While they are both beloved traditional delicacies, each has its own unique charm and flavor that caters to people with different tastes. If you'd like to learn more about the differences between the two dishes, ask a professional chef or check out a recipe book to learn more about the secrets behind them and what makes them delicious.