Dongpo Meat

Name: Dongpo Meat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Pork belly; 100g Green onions; 100g crystal sugar; 500g Shaoxing rice wine; 50g ginger; 100g Soy sauce

by Little Ai Chef

4.7 (1)

Favorite

3

Difficulty

Normal

Time

2h

Serving

2

Dongpo meat is a famous dish in Hangzhou, stewed with pork. Its color, fragrance and taste are all good, and it is deeply loved by people. Slow fire, less water and more wine are the secrets of making this dish.
It is generally a square-shaped pork about two inches thick, half of fat meat, half of lean meat, fragrant and waxy in the mouth, fat but not greasy, with a wine aroma, red and bright color, mellow and juicy, but not crispy. Crushed and very delicious. "

Ingredients

1000g Pork Belly
100g Green Onions
100g Crystal Sugar

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500g Shaoxing Rice Wine
50g Ginger

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100g Soy Sauce

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Dongpo Meat

1. Prepare materials.

2. Scrape and wash the pork belly, and cut into square pieces.

3. Put it in a pot of water and cook for 5 minutes on high heat.

4. Take out the pork belly and rinse it with clean water.

5. Take a casserole and spread green onions and ginger on the bottom.

6. Arrange the pork skin face down neatly on top.

7. Add light soy sauce and dark soy sauce.

8. Add rice wine, the height of the wine should be enough to submerge the meat.

9. Add rock sugar.

10. Bring to a high heat and turn to low heat. When simmering for about 2 hours, simmer crispy on low heat.

11. Pick up the meat and put it in a bowl with the skin facing up, cover and seal, and steam for 30 minutes on high heat. Take out the steamed Dongpo meat and pour the boiled meat on it.

Tips:
1. It's best to choose high-quality pork belly that is half fat and thin.

2. Using rice wine instead of water for roasting meat, not only removes the fishy smell, but also makes the meat soft and greasy after being steamed.