Guozi’s homemade electric pressure cooker version of Northern Jiangsu style Dongpo Pork

Overview

Today I would like to recommend to you a dish whose name you are familiar with but the taste has been tampered with by me - Dongpo Pork. Haha, let’s just call it fruit pulp now! By the way, why should I tamper with the taste of Dongpo meat? This needs to be explained in detail slowly. We all know that Dongpo Pork is a famous traditional dish with a long history in Zhejiang, Jiangnan. It was made famous by Su Dongpo. It is a kind of braised pork belly that is half fat meat and half lean meat. It is fat but not greasy in the mouth, has a wine aroma, and is sweet and delicious. It is an indispensable dish on the dining table during New Years and holidays. However, this dish is actually just a decoration in northern Jiangsu, and few people actually eat it. Why? Because Jiangnan people tend to have sweet tastes, while most of us from Northern Jiangsu prefer salty, spicy, and sour flavors and rarely eat sweet flavors. Dongpo pork does not use salt, only rock sugar. Stewed with dark soy sauce and Shaoxing wine, it is obviously not suitable for the taste of most people in northern Jiangsu. In addition, gas and natural gas are very expensive today. Without a stove, it is really unaffordable to eat a meal of pork belly. It would take at least 2 to 3 hours to stew it in a casserole. How much does natural gas cost for 2 hours? Haha, either the wealthy people are willing to make Dongpo pork like this. Therefore, I used a method that combines an electric pressure cooker and an ordinary pot, which is easy to cook and easy to cook, to cook this dish. It is quite simple and easy to use, and time is precious. You no longer have to complain that you don’t have enough time to cook Dongpo Pork at work.

Tags

• hot dishes
• chinese banquet
• zhejiang cuisine
• children
• old man
• winter recipes
• lunch
• famous dishes
• chives
• cooking wine or shaoxing wine
• ginger
• light soy sauce
• old soy sauce
• pork belly
• rock sugar
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, wash the pork belly with warm water, scrape the skin with a knife, and wash the chives

   

2. 2 Cut the pork belly into large pieces and slice the ginger.

   

3. 3 Place the pork belly in a pot under cold water, cover the pot and bring it to a boil, blanch it for five minutes, then take it out and rinse it off and set aside

   

4. 4 Spread the ginger slices on the bottom of the pot, then cut the chives into large pieces and place them on top of the ginger slices.

   

5. 5 Place the pork belly skin side down in the pot.

   

6. 6 Pour rock sugar, soy sauce, rice wine, and an appropriate amount of salt into the pot in sequence, and add a bowl of water to the pot

   

7. 7 Close the lid of the pressure cooker and select the stew button. (I bought an old-fashioned Supor electric pressure cooker five years ago, and it only has this button for meat and ribs)

   

8. 8 After the first step of pressing is completed, turn the meat piece over so that the pork skin is facing up. Close the lid and press for 10 minutes before taking it out

   

9. 9 Pour the juice and meat into the wok and simmer for another 5 minutes. If the color is not bright enough, you can add some dark soy sauce. This step can make the meat and juice thicker and more flavorful. Simmer until the juice is thick and then turn off the heat

   

10. 10 Tie up each piece of Dongpo pork with dried thatch or chive leaves or leeks that have been steamed for a few seconds to make the meat look more beautiful on the plate