Dongpo Meat

Name: Dongpo Meat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 catty Pig five flowers; 5 cloves garlic; 3 tbsp crystal sugar; 100ml Soy sauce; 100ml Shaoxing wine; 200ml water; 1 tsp granulated sugar; 2~3 pcs Aniseed

by ShannonTsai

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

"Ode to Pork" from the Complete Works of Dongpo: Washing the pan, without water, can't stand the flames of firewood and smoke. Don't urge him until he knows himself well, he is beautiful when he is warm enough. Huangzhou's good pork is as cheap as dirt. The rich refuse to eat, the poor do not decompose, so they get up in the morning and play two bowls, and they are too full to care about them. "

Ingredients

1 catty Pig Five Flowers
5 cloves Garlic
3 tbsp Crystal Sugar
100ml Soy Sauce
100ml Shaoxing Wine
200ml Water
1 tsp Granulated Sugar
2~3 pcs Aniseed

Dongpo Meat

1. Scrape the pork belly part with the back of a knife a few times, cut it into 5 cm squares, tie it with cotton thread, and fry it slightly in overheated oil. The main thing is to stir out excess fat from the pork skin and lard.

2. In a casserole, heat the well-oiled pork belly pork skin face down, force out the oil, and saute the garlic cloves.

3. Then turn the pork belly upright (the pig's skin is facing up), and then add rock sugar, soy sauce, Shaoxing wine, water and sugar in order to make a marinade. The amount of marinade should at least cover the meat.

4. After the marinade is boiled, add the aniseed and reduce the heat. After cooking for 1 hour, turn the meat over and turn it into a pig skin side down and continue cooking for 1 hour.

5. After turning off the fire, stay still for one night, or at least 8 hours. Just reheat before eating.

Tips:
If you want the pork belly to be fat and not greasy, you must first use the medium-high heat to pass the oil.
When simmering the meat on a low heat, keep the marinade boiling without boiling.