Dongpo Meat

Name: Dongpo Meat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Pork belly; 60g crystal sugar; 5 pcs Dried Red Dates; 60ml Soy sauce; 3g ginger; A few Chives; Some water; 6 pcs Lotus seed; 5 pcs Longan

by Pistachio 365

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

In North Jiangsu, there is a dish that is indispensable during the New Year’s and festivals, that is, cut a very large piece of Supo meat, put a few candied dates, or put a few longan lotus seeds. It not only represents delicious food, but also means ample food and clothing. , Early birth of a son, life is sweet and sweet. However, there is a slight difference between our Dongpo meat in northern Jiangsu and the authentic Supo meat. Most people in northern Jiangsu have a slightly salty taste, so some people will add a little salt. Some people in northern Jiangsu sometimes even use braised pork to make this dish. So, I made this dish without adding salt or soft sugar. Soft white sugar is too sweet. My husband and my family don’t like sweets, so I used rock sugar for the sugar color. I didn’t use dates but a few. Red dates. Using sugar color can also reduce the sweetness of this dish and improve the color. The taste is slightly sweet but not greasy. I have a habit of making recipes. I like to make random changes. I don't like copying them. I always do it in accordance with the local characteristics of my hometown and the tastes of my family. In my eyes, only food that suits you and your family can be called gourmet. Even if the authentic recipes are not in line with your family's taste, what can be authentic? If you like sweeter ones, please use soft white sugar when making recipes. "

Ingredients

1000g Pork Belly
60g Crystal Sugar
5 pcs Dried Red Dates
60ml Soy Sauce
3g Ginger
A few Chives
Some Water
6 pcs Lotus Seed
5 pcs Longan

Dongpo Meat

1. Choose the very beautiful pork belly with thick and wide stripes, wash it in warm water and cut into large pieces for later use.

2. Tie up with a thin rope, not only for the sake of good-looking but also for the shape of the meat in the process of making it will not be out of shape, and the taste will be good.

3. Heat the pot for about eight minutes, pour in half a bowl of oil

4. Heat the oil seven minutes, put the meat into the pot with the skin facing up

5. Slightly press the spatula against the meat, and slowly fry the meat over medium and low heat to get the fat and golden brown, then take out the meat, control the fat and brush the inside of the pan

6. In order to prevent the meat from burning, we first spread bamboo strips in the pot. If not, we can spread dried lotus leaves or straw mats.

7. Spread ginger slices and green onions

8. Lay the tied pork belly

9. Prepare another pot, put a bowl of water and rock sugar in the pot

10. The fire is boiled, continue to boil

11. Boil until it is slightly thick and adjust to low heat. Stir four times with a spoon and boil slowly. It is very thick and discolored. You can draw silk and turn off the heat.

12. Spoon the right amount of sugar, light soy sauce, dark soy sauce and pour into each piece of pork

13. Pour in the right amount of water to reach two-thirds of the pork and bring it to a boil

14. Bring to a high heat, remove the green onion, add red dates, lotus seeds, etc., turn to low heat and continue to simmer for an hour

15. Stew until the meat underneath can be inserted with chopsticks, turn it over and continue to simmer, until the juice is almost collected, turn it over again

16. Put it out, sprinkle some chopped green onion to decorate

17. Finished picture

18. Finished picture

Tips:
1. If you like sweetness, you can change it to soft white sugar. If you don't like too sweet, you can reduce the rock sugar slightly.
2. For the color of the boiled sugar, please use the spoon to slide it four times to make it easier to boil the color evenly.
3. Don't put too much soy sauce, the sugar color itself is colored
4. If you like salty, you can also add a little salt according to your preference, don't care whether your cooking is authentic or not, as long as you eat it yourself
5. The choice of meat for this dish is very important
6. I didn’t add wine to this dish. I really don’t like the taste in the dish. If you like it, add a little bit.
7. Jujubes and lotus seeds can be soaked in advance. Once soaked, it will be easy to cook and taste. If you don’t have time to soak, just cut the dates and cook them.