Copycat Dongpo Pork
Overview
It was the first time I looked up Dongpo Pork online and saw that there was no salt in the seasonings. I was thinking about how the meat would taste without adding salt. After making it myself, I discovered that the taste of the meat comes from the concentrated rice wine soup. This is the second time I have made Dongpo Pork. This time I didn’t add any water. I used Zhejiang rice wine. When stewed in a casserole, a strong aroma of meat comes out. When steaming, I also put a layer of plum vegetables on the bottom of the bowl. The plum vegetables absorb the meat juice and it is absolutely delicious. For carnivores, one bite of rice and one piece of meat will definitely be enjoyable.
Tags
Ingredients
Steps
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Prepare a piece of pork belly with skin
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Cut into pieces, boil in cold water for twenty minutes, take out and let cool.
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Spread onion, ginger and garlic
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I cut the meat into pieces. My knife skills are not good and the cuts are not square
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Cut the meat into cubes, skin side down, and stack them neatly. Due to poor knife skills, the cuts are not square and the placement does not look good.
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Pour in the light and dark soy sauce, and add rock sugar. Fill the rice wine 80% full without adding any water
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Bring the casserole to a boil and simmer over low heat for one hour. Because the casserole was small and the meat was too high, I turned the meat over halfway through the stew to make it easier to absorb the flavor,
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Take another bowl and put prunes on the bottom of the bowl
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After an hour, move the meat in the casserole to a bowl with the skin facing up, pour the soup in the casserole into the bowl, cover it with a bowl, and put it in the steamer.
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Put it in a steamer, bring the water to a boil, turn down the heat and simmer for two and a half hours, then turn off the heat. This is the finished product. I haven't tasted it yet. It smells quite fragrant.
