Braised pork butt (variation on dong po rou)
Pork second courses
Dong po rou, or grandmother Dong's meat, is a square piece of red-braised pork belly. However, I was simply lazy and didn't feel like neatly squaring and tying off ten pieces of pork belly, so I just chopped some pork shoulder/butt into manageable pieces and went from there. You can hard-boil some eggs, peel them, and braise them with the meat for the last hour to make red-braised eggs.
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