Dongpo Pork
Overview
My husband wanted to eat Dongpo Pork. He had never made this dish before, so he went to Gourmet World to see how other friends made it. I also tried making it once. It looked good and tasted a bit like rice wine. But I don’t like eating fat things. I am afraid of getting fat. I am losing weight recently. Where I eat thin, my husband eats fat. It’s just right. Don’t waste it
Tags
Ingredients
Steps
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Wash the ingredients and set aside
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Put the pork belly into a pot of cold water and simmer for a few minutes, cut into large pieces and set aside
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Slice green onions and ginger, cut green onions into sections and put them in a casserole
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Add the sliced pork belly
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Put a little oil in the pot and add rock sugar
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Fry over low heat until the sugar melts and turns red
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Pour in boiling water and bring to a boil. You can also put the rock sugar directly into the casserole without frying the sugar color. The purpose of frying the sugar color is to make the color look better
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Pour in rice wine and boiled rock sugar water
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Bring to a boil over high heat, then reduce to low heat and simmer slowly
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Check and turn frequently so the meat is fully cooked
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It will be cooked in about an hour and a half. Place the meat evenly in a small bowl, place it face up and steam for half an hour. Pour the gravy over it and serve
