Home-cooked Dongpo Pork
Overview
I planned to visit Hangzhou this year, but unfortunately I couldn’t arrange the time, so the plan was aborted. I can’t go to Hangzhou and relive the beautiful scenery of the past, but I can still recall the taste of Hangzhou in my memory. In addition to beef soup, there is also the famous Dongpo Pork. Memories are useless, taking action is the last word~
Tags
Ingredients
Steps
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Wash the pork belly you bought, put it into a pot, add ginger slices and cooking wine in cold water and cook it once. Remove the foam on the surface. Wash the cooked pork belly again and cut it into mahjong-sized cubes
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Take another pot, put ginger slices and green onion knots on the bottom of the pot, pour cooking wine, soy sauce and Huadiao wine, put the sliced pork belly on top, and finally add a piece of rock sugar
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There will be a strong smell of alcohol during the cooking process. When you smell the aroma of the meat, turn the meat over to the other side and continue cooking ~ cook for about an hour and a half
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This is the cooked Dongpo Pork. Of course, it’s not finished yet. There is still one last step
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Finally, put the cooked pork belly into the pot and steam it for half an hour (steaming it will make the meat more delicious, so don't be lazy in this step), and it's ready to serve. Although it looks quite fat, it is really fat but not greasy when you bite into it, and it also has a faint aroma of wine. It feels great~ Although it doesn’t taste greasy, the fat content is still quite high, so if you are afraid of obesity, don’t eat too much at one time~ just one or two pieces is enough
