1 recipe found
Today I would like to recommend to you a dish whose name you are familiar with but the taste has been tampered with by me - Dongpo Pork. Haha, let’s just call it fruit pulp now! By the way, why should I tamper with the taste of Dongpo meat? This needs to be explained in detail slowly. We all know that Dongpo Pork is a famous traditional dish with a long history in Zhejiang, Jiangnan. It was made famous by Su Dongpo. It is a kind of braised pork belly that is half fat meat and half lean meat. It is fat but not greasy in the mouth, has a wine aroma, and is sweet and delicious. It is an indispensable dish on the dining table during New Years and holidays. However, this dish is actually just a decoration in northern Jiangsu, and few people actually eat it. Why? Because Jiangnan people tend to have sweet tastes, while most of us from Northern Jiangsu prefer salty, spicy, and sour flavors and rarely eat sweet flavors. Dongpo pork does not use salt, only rock sugar. Stewed with dark soy sauce and Shaoxing wine, it is obviously not suitable for the taste of most people in northern Jiangsu. In addition, gas and natural gas are very expensive today. Without a stove, it is really unaffordable to eat a meal of pork belly. It would take at least 2 to 3 hours to stew it in a casserole. How much does natural gas cost for 2 hours? Haha, either the wealthy people are willing to make Dongpo pork like this. Therefore, I used a method that combines an electric pressure cooker and an ordinary pot, which is easy to cook and easy to cook, to cook this dish. It is quite simple and easy to use, and time is precious. You no longer have to complain that you don’t have enough time to cook Dongpo Pork at work.
