Dongpo Pork

Overview

It is said that autumn fat is eaten at the beginning of autumn. After experiencing a long and hot summer and losing appetite, it is a very good choice to cook some meat dishes for yourself and your family in the cool autumn. Dongpo Pork, a traditional famous dish. Its skin is thin and tender, its color is red and bright, its taste is pure and juicy, crispy but not broken, fragrant and glutinous but not greasy, and is loved by many people. Slow fire and lots of wine are the key to making this dish, so it usually takes a long time to stew before it tastes delicious. Using a pressure cooker saves time and effort. High-pressure cooking, precise temperature control, and one-click cooking.

Tags

• hot dishes
• common dishes
• zhejiang cuisine
• old man
• sichuan cuisine
• winter recipes
• lunch
• famous dishes
• butter
• chives
• pork belly
• rock sugar
• ginger
• soy sauce

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Cut the pork belly into large pieces and slice the ginger.

   

3. 3 Put the pork belly in cold water, boil and blanch for five minutes, then remove and set aside.

   

4. 4 Place the washed and dried chives on the bottom of the pot.

   

5. 5 Place the ginger slices on top of the chives.

   

6. 6 Place the pork belly skin side down in the pot.

   

7. 7 Pour rock sugar, soy sauce, and rice wine into the pot in sequence.

   

8. 8 Close the lid of the pressure cooker and select the stew button.

   

9. 9 After the first step of pressing is completed, turn the meat piece over so that the pork skin is facing up. Close the lid and press for 10 minutes.