Secret Dongpo Pork

Prepare all main ingredients and auxiliary ingredients.

Make Pu'er tea in boiling water in advance.

Cut the pork belly into square pieces and tie them with straw rope.

Cut the green onions into sections and place them on the bottom of the casserole, then add the ginger slices.

Heat a non-stick pan, add a little oil, and fry the meat without the skin until the surface is golden brown.

Arrange the fried meat pieces in a casserole covered with green onions and ginger slices.

Put a little water in a non-stick pan and add rock sugar.

Fry the rock sugar until golden brown and set aside.

Add the syrup, pepper, salt, light soy sauce, dark soy sauce, and Huadiao wine to the casserole with the meat in sequence.

Pour the Pu'er tea water into the casserole.

Bring to a boil, drain off any floating matter, cover and simmer over low heat for 1 hour.

Turn the meat pieces that have been stewed for 1 hour and stew for another 40 minutes.

Turn twice and simmer for 30 minutes.

Cut out the meat pieces and place them on a plate, and add the red dates.

Pour the sauce over the meat.

Bring a pot of water to a boil, place the plate with the meat on the steaming rack, cover it and steam over low heat for another 1 hour.

The Dongpo pork with full color, aroma and flavor is ready.

Dongpo pork can also be put on a plate and topped with sauce.

Overview