Dongpo Pork
Overview
Dongpo meat is full of color, aroma and taste. The difference from braised pork is that the production process is steaming one piece at a time. One requires fried sugar, one does not, one does not add wine, and one does not add wine... Each has its own advantages and disadvantages, but I love them all! 😀😀😀 I feel that the pork belly is very fragrant when cooked ~ This Dongpo pork is not that authentic, and the color is a little bit off, but the taste is still relatively close to what is eaten outside. I like it very much! Instead of the fancy (x) appearance of a restaurant, this one is a home version. Just decorate it with whatever you have at home, as long as it tastes good and tastes good! The production process is very simple. If you can tolerate the light aroma of wine, you can try it ~
Tags
Ingredients
Steps
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Boil a pot of water. When the water boils, put in the washed pork belly with skin and cook for two to three minutes. Remove the blood and remove it
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After it cools down, cut it into cubes the size of mahjong or larger (boiling the meat first and then cutting it will make it more even and square☺️☺️)
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Prepare a relatively deep and small bowl. I use a water-proof stew bowl. Then put all the pork belly skin down into the bowl and add sliced ginger and green onions (you can add more)
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Add about 30g of rock sugar, 4 tablespoons of rice wine, 2 tablespoons of dark soy sauce, 4 tablespoons of light soy sauce...👈It looks like there is already a lot of juice, so there is no need to add more water~ Cover and simmer or steam for about 3 hours
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After steaming for two hours, I opened the lid and found that there was more juice! At this time, you can turn the meat over so that the whole thing is soaked in the meat. By the way, taste the saltiness of the soup and add some salt
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Here’s what it looks like after 3 hours~ Because Dongpo Pork is focused on being mellow and juicy (it’s best not to add water to the sauce), crispy but not broken into pieces (steaming takes longer), fragrant and glutinous but not greasy (wine and sugar are what make the meat de-greasy). If you don’t like too bad, 2 hours is enough
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The finished product is biubiubiu~ A bowl of ruddy Dongpo pork is ready!
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Finished product. The layers of meat have the charming onion aroma: the aroma of wine and meat😍😍I couldn’t help but eat two pieces before I remembered to take a photo😄😄😄
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The finished product reminds me of a line from Water Margin: Eat wine, eat meat, and divide the silver equally😁😁😁I will generously share my favorite production process🙄🙄🙊🙊Hehe, let’s eat! 👏🏼👏🏼👏🏼👏🏼👏🏼
