Dongpo Pork

Overview

In our northern Jiangsu, there is one dish that is indispensable during festivals, that is, cut into very large pieces of Supo meat and add a few candied dates or a few longan and lotus seeds. It not only represents delicious food, but also means abundant food and clothing, early birth of a child, and a sweet life. However, our Dongpo Pork in Northern Jiangsu is slightly different from the authentic Supo Pork. Most people in Northern Jiangsu have a slightly salty taste, so some people will add a little salt. Some people in Northern Jiangsu sometimes even use the braised pork method to make this dish. Well, when I made this dish, I didn’t add salt or soft sugar. The soft sugar was too sweet. My husband and my family don’t like sweets, so I used rock sugar to make the sugar color, and I didn’t use candied dates but added a few red dates. Using sugar color can also reduce the sweetness of this dish and enhance the color. The taste is slightly sweet but not greasy. I have a habit of making random changes to recipes. I don’t like to copy them. I always make them based on the local characteristics of my hometown and the tastes of my family. In my eyes, only food that is suitable for you and your family can be called gourmet. Even if the authentic recipe does not suit your family's taste, what can it be authentic? If you prefer something sweeter, use caster sugar instead when making the recipe.

Tags

• hot dishes
• zhejiang cuisine
• children
• sichuan cuisine
• autumn recipes
• winter recipes
• lunch
• famous dishes
• chives
• dried red dates
• ginger
• light soy sauce
• longan
• old soy sauce
• pork belly
• rock sugar
• lotus seeds
• water

Ingredients

Steps

1. 1 Choose pork belly that is thick and wide with beautiful stripes, wash it with warm water and cut it into large pieces for later use

   

2. 2 Tie it up with thin rope, not only for the sake of appearance but also so that the shape of the meat will not be out of shape during the cooking process, and the taste will be good

   

3. 3 Heat the pot to 80% heat, pour in half a bowl of oil

   

4. 4 Heat the oil to 70% heat, put the meat into the pot with the skin side up

   

5. 5 Slightly press the piece of meat with the spatula, and slowly fry the meat over medium-low heat until the fat in the meat turns golden brown. Then take out the piece of meat, remove the fat and brush the inside of the pot

   

6. 6 In order to prevent the meat from burning, we first lay bamboo strips in the pot. If not, you can lay dry lotus leaves or straw mats

   

7. 7 Place ginger slices and green onion slices

   

8. 8 Place the tied pork belly

   

9. 9 Prepare another pot, put a bowl of water and rock sugar

   

10. 10 Bring to a boil and continue to simmer

    

11. 11 Simmer until slightly thickened. Reduce heat to low, stir evenly with a spoon four times, and simmer slowly. If it becomes thick and discolored, you can draw strings, then turn off the heat

    

12. 12 Scoop an appropriate amount of sugar, light soy sauce, and dark soy sauce and pour into each piece of pork

    

13. 13 Pour in an appropriate amount of water to cover two-thirds of the pork, then turn up the heat and bring to a boil

    

14. 14 Bring to a boil over high heat, remove the green onions, add red dates, lotus seeds, etc., turn to low heat and continue to simmer for one hour

    

15. 15 Stew until the meat underneath can be inserted with a chopstick, turn it over and continue to simmer on low heat until the juice is almost reduced, then turn it over

    

16. 16 Remove from the plate and garnish with some chopped green onion

    

17. 17 Finished product pictures

    

18. 18 Finished product pictures