Dongpo Pork

Overview

I have always disliked eating such fatty meat and was really scared of it, but after eating a Dongpo pork in the store recently, I fell in love with it so much that I even broke the habit of not eating fatty meat! ! This kind of fat but not greasy Dongpo pork is so delicious! The first time I made it, it was relatively successful, but it was a little salty!

Tags

• hot dishes
• home cooking
• maternity
• summer recipes
• lunch
• famous dishes
• chenpi
• cinnamon
• cornstarch
• fennel
• garlic
• huadiao wine
• old soy sauce
• onions
• pork belly
• rock sugar
• sesame oil
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• soy sauce

Ingredients

Steps

1. 1 Appropriate amount of fennel and set aside

   

2. 2 Appropriate amount of fragrant leaves for later use

   

3. 3 Appropriate amount of cinnamon for later use

   

4. 4 Appropriate amount of star anise for later use

   

5. 5 Two slices of tangerine peel for later use

   

6. 6 Appropriate amount of Sichuan peppercorns for later use

   

7. 7 After the pork belly is put in the pot and the water is boiling, remove the blood and floating water, and take out the pork belly

   

8. 8 Cut the pork belly into small pieces of about 3cm

   

9. 9 Add oil to the pot, put in the pork belly at about 70 degrees, wait until the pork belly is a little brown

   

10. 10 Use a spice bag to pack peppercorns, star anise, cinnamon, tangerine peel, fennel and bay leaves. It is best to break the big ones into small pieces

    

11. 11 Put the green onions in the pot (originally the green onions were meant to be shaped like a rack, but I didn’t buy them, so there were only a few), then add the garlic and ginger slices

    

12. 12 Place the pork belly on the green onion and ginger slices

    

13. 13 Add dark soy sauce, soy sauce, sesame oil, spice bag, Huadiao wine, rock sugar and water respectively. The proportion of water should be small, with Huadiao wine as the main ingredient. The amount must be enough to soak the pork belly. It needs to be simmered for an hour, so it must be enough

    

14. 14 Turn on the fire. It should be a high fire at the beginning. After a while, it will be changed to a low fire

    

15. 15 During the stewing process, you need to turn the pork belly. It should be simmered for about an hour. Do not simmer for too long, otherwise it will be very mushy. After an hour, turn off the heat, put the sauce and pork belly together in another container, put it in a steamer, and simmer for half an hour

    

16. 16 If you want the pork belly to be shiny and more beautiful, you can use cornstarch➕water to thicken it and pour it on the pork belly

    

17. 17 And you’re done! This kind of Dongpo pork is fat but not greasy, melts in your mouth, and is so delicious that you can’t stop eating it!