~Dongpo Pork
Overview
Dongpo Pork is a famous dish in Zhejiang. There are many versions of Dongpo Pork. Dongpo Pork was first made by Su Dongpo in Huangzhou, but the dish had no name at the time. It was named Dongpo Rou after him when he went to Hangzhou to be the prefect. At that time, more than half of the West Lake had been submerged by fungus. After he took office, he organized migrant workers to eradicate the fungus and dredge the lake lanes, restoring the West Lake to its original appearance. People in Hangzhou heard that he loved braised pork, so many people came to deliver pork. He accepted the pork, cut it into large pieces, added seasoning and wine, simmered it into braised pork using his method, and distributed it to the migrant workers in West Lake. After everyone ate it, they praised the meat for being crispy, fragrant, fat but not greasy, so people named the meat Dongpo meat after him. It has been passed down to this day...
Tags
Ingredients
Steps
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Prepare the ingredients
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Cut the pork belly into larger cubes, blanch them in water for about 10 minutes, take them out, rinse them with cold water, drain them and set aside
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Tie green onions into knots, slice ginger and set aside
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Use bamboo skewers to set up a small bamboo stand in the casserole
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Place the knotted green onion and ginger slices on the bamboo rack
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Place the blanched meat pieces skin side down on the onion and ginger slices
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Prepare 200 grams of Shaoxing rice wine (you can also use other rice wine instead) 80 grams of rock sugar, 1 teaspoon of dark soy sauce, and 1 teaspoon of light soy sauce
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Pour the prepared seasoning into the pot and sprinkle with a little green onion
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Cover the pot, seal the edge of the casserole lid with tin foil, bring to a boil over high heat, then simmer over low heat for about 1 hour
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Then, turn off the heat and open the lid of the pot, turn the meat over so that the skin is facing up, then pour in 200 grams of Shaoxing rice wine, 1 teaspoon of dark soy sauce, 1 teaspoon of light soy sauce, cover the pot and seal the edges, and simmer on low heat for half an hour
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Put the stewed meat into a casserole or bowl, pour the excess soup into the bowl containing the meat, and add 1 teaspoon of salt
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Cover and steam over high heat for 30 minutes
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Especially crispy and fragrant, fat but not greasy...
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Finished product pictures
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Finished product pictures
