Dongpo Pork

Overview

The legend of Dongpo Pork is naturally made by Su Dongpo, the great writer who worked hard to cook. I won’t go into the beautiful story. Let’s talk about Dongpo Pork. Because of its unique cooking method, the meat is crispy but not rotten, fragrant but not greasy. It is indeed a delicacy. In order to make the Dongpo Pork I make not only similar in spirit but also in appearance, I specially asked my husband to take me a long way to collect some thin reed leaves and use them to tie the meat. I also made a straw mat out of leaf stems. Haha, I am a home chef who must be attentive enough!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• chinese cuisine
• zhejiang cuisine
• children
• winter recipes
• lunch
• famous dishes
• onions
• pork belly
• rice wine
• rock sugar
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Choose three-layered meat. The local pork I bought today has a very deep layer of meat, and the raw meat is 7 centimeters thick. I bought a lot today. This dish takes time. Make more at one time and freeze it for storage. It will be more convenient next time

   

2. 2 Cut the meat into large pieces, add cold water to the pot, boil the water for about 3 minutes to remove blood foam and impurities.

   

3. 3 Put a small amount of water in the pot, put the rock sugar into the fried sugar color

   

4. 4 Fry until the big bubbles turn into small bubbles. After that, the color will be darker, but I took the photo a little earlier, otherwise the sugar will be fried

   

5. 5 Pour in a small amount of boiling water to make sugar color.

   

6. 6 Place a bamboo mat at the bottom of the casserole. I didn’t have one, so I made a disposable one using the stems of thin reed leaves.

   

7. 7 Place ginger slices and green onion knots

   

8. 8 Cut the cooked pork belly into 2-3cm square pieces and fry them with straw rope. I also used reed leaves to tie them.

   

9. 9 With the meat skin side down, place the meat pieces in the pot, add soy sauce, the braised soy sauce I used, and pour in the sugar and rice wine.

   

10. 10 Then cover and bring to a boil over high heat, then turn to low heat and simmer for 2 hours. Try not to open the lid during the process, so that the sauce, the flavor of the reed leaves, can fully penetrate into the meat

    

11. 11 After simmering, turn the meat skin over and add a little salt appropriately. If the soy sauce used is salty enough, you can also add no salt. Simmer for another 10 minutes or so to let the salt taste evenly.

    

12. 12 Finally, I moved the meat into the stew pot. I had too much meat, so I used a small casserole, so I also filled two casseroles. Pour the soup into it as well

    

13. 13 Cover and steam for another 30 minutes.