Dongpo Meat

Name: Dongpo Meat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork belly; 250g Huadiao Wine; 2 capsules star anise; 1 small piece ginger; 1 tablespoon crystal sugar; 1 stage shallot; A small amount salt; 3 tablespoons Soy sauce; 4 slices Bay leaf; 4 slices Tangerine peel; Some water; 1 piece pepper

by juicypeachjl

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The earliest birthplace of Dongpo meat is Hangzhou, Zhejiang. In 1080, Su Dongpo retired to Huangzhou. Because the local pigs had a lot of meat and cheap meat, he came up with this method of eating meat. Su Dongpo's method of cooking meat can be seen in his "Stew Song": "Slowly catch the fire, without water, the firewood will not be able to smoke. When it is self-cooked, it will not be urged. When the fire is sufficient, it will be beautiful. Dongpo meat The color is red and bright, the taste is mellow and juicy, it is crisp but not broken, fragrant but not greasy, and the color, fragrance and taste are complete, so it is deeply loved by everyone. In the autumn, I love meat, and I need to stick to the autumn fat. How can we miss this dish?

Dongpo Meat

1. Cut the pork belly into equal long squares, put the casserole into the water that can cover the pork belly, and put the cut pork belly in the pot under cold water

2. After boiling the pork belly, remove the blood and foam, and remove the pork belly.

3. Wrap star anise, pepper, bay leaves, tangerine peel, etc. into a small bag with gauze

4. Put the sliced ginger, green onion, pork belly and the wrapped ingredients into the casserole

5. Pour in Huadiao wine and braised soy sauce, then add rock sugar and a small amount of salt

6. After boiling on high heat, change to low heat and simmer for 1 and a half hours. In the middle, you can turn the meat properly to avoid uneven coloring. Slow heat, less water, and more wine are the secrets to making this dish.

7. Take out the stewed pork belly and let it cool. Take another bowl and spread the sliced ginger and spring onion on the bottom of the bowl.

8. Cut the cold pork belly into small squares of equal size, put it in a bowl with green onions and ginger, pour the stew in the casserole with the original juice, and steam for half an hour on the pot

9. After being out of the pot, I put a few pieces of rapeseed leaves blanched in hot water beforehand, or leave it alone. The home version is here.

Tips:
1. Using wine instead of water to cook the meat, not only removes the fishy smell, but also makes the meat tender;
2. The meat can be turned over in the middle of the stew to avoid sticking to the pan or uneven coloring of the meat, just once or twice.