Dongpo Pork

Overview

Dongpo Pork is a famous dish in Hangzhou, stewed with pork. Its color, aroma and taste are all good and deeply loved by people. Slow fire, less water, and more wine are the secrets to making this dish. It is generally a square piece of pork about two inches long, half fat and half lean. It is fragrant and waxy, fat but not greasy, with the aroma of wine, bright red in color, mellow and juicy, crispy but not broken, and very delicious.

Tags

• hot dishes
• meat dishes
• cantonese cuisine
• old man
• sichuan cuisine
• winter recipes
• banquet dishes
• hubei cuisine
• dinner
• famous dishes
• ginger
• green onions
• light soy sauce
• old soy sauce
• pork belly
• rock sugar
• shaoxing rice wine

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Scrape and clean the pork belly and cut into square pieces.

   

3. 3 Put it into a pot of water and cook over high heat for 5 minutes.

   

4. 4 Remove the pork belly and rinse with clean water.

   

5. 5 Take a casserole, put onions and ginger on the bottom.

   

6. 6 Arrange pork rind side down neatly on top.

   

7. 7 Add light soy sauce and dark soy sauce.

   

8. 8 Add rice wine, just enough to cover the meat.

   

9. 9 Add rock sugar.

   

10. 10 Bring to a boil, turn to low heat, and simmer for about 2 hours, then simmer until crispy.

    

11. 11 Remove the meat and place it in a bowl with the skin facing up, seal it with a lid, place it in a basket and steam over high heat for 30 minutes. Take out the steamed Dongpo pork and pour the original juice of the cooked meat on it.