Soft, glutinous and crispy that melts in your mouth-Dongpo Pork
Overview
Dongpo Pork, a famous dish in Hangzhou and a Han delicacy, is popular in Jiangsu and Zhejiang. According to legend, it was created by Su Dongpo, a poet of the Northern Song Dynasty. Preparation method: Cut the pork belly into large pieces, put green onions and ginger on the bottom of the pot, add wine, sugar, soy sauce, and simmer slowly with water over a slow fire. Su Dongpo's poem "Eating Pork" says: ...Slow down the fire and use less water. When the fire is sufficient, he will be beautiful. Dongpo meat has good color, aroma and taste. It is fat but not greasy in the mouth, with the aroma of wine. It is very delicious and deeply loved by people. Dongpo Pork has now become a famous traditional dish in Hangzhou. Louwailou Restaurant imitated his method to cook this dish, served it to the world, and continuously improved it in practice, so it has been passed down to this day. Today I changed the usual way of making Dongpo Pork. I cut the meat first and then put it in the pot to boil water. Because the piece of meat I bought is perfect, the layers are good and the meat is firm. The cooked meat is a regular square shape, so it is crucial to choose a really good piece of pork belly. If you want to make Dongpo pork, you also need to make the meat delicious. When buying meat, you must choose firm parts with clear layers. This is very important! Very critical! Very critical! Say important things three times! I once went to three large supermarkets in order to buy a good piece of pork belly, and I often bought multiple pieces at once when I encountered the meat I liked. Every piece looked good, and I couldn’t bear to let go of any piece. I just bought them all. It’s so willful!
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Ingredients
Steps
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Wash the pork belly first. If there is any dirt on the skin, use a knife to scrape it off
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Cut the meat into cubes of about 4cm
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Pour into a pot of cold water and boil for about 5 minutes
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fish out
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Keep aside
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Place a bamboo mat of appropriate size on the bottom of the pot to act as a barrier to prevent the meat skin from sticking to the bottom of the pot
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Arrange the chives one by one
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Ginger slices, try to cover the entire bottom to make the bottom smooth
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Place the meat skin side down
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It’s best to place them as densely as possible and stuff them as much as possible
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Prepare liquid ingredients: 400 grams of rice wine, 50 grams of dark soy sauce, 100 grams of umami soy sauce, 50 grams of rock sugar
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First add rock sugar
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Add dark soy sauce in order according to the intensity of the liquid
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and umami soy sauce
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Finally, there is old rice wine
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Finally add peppercorns, star anise and cinnamon
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Place on the stove
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Bring to a boil over high heat, then simmer over low heat for 2 hours (it's a small fire)
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Time is up
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Take out the skin and put it into a container (without adding soup). It is best to place the meat pieces next to each other
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Cover and steam over high heat for 1 hour, take out
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Strain the soup from the stew and do not use seasonings
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Add a little bit of potato starch to water to make water starch
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After the soup is boiled, add water starch
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Thicken into thick sauce
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Pour it over the steamed meat
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to complete
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Finished product pictures
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Finished product pictures
