Eat Braised Pork
by Nutritionist Yiye Gourmet
Favorite
Difficulty
Easy
Time
1h
Serving
2
Today’s braised pork dish is simple, but the taste and texture are not inferior.
Braised pork in brown sauce is a very popular dish. As for when, where and who it originated from, it should be unclear.
However, there is nothing more well-known than Su Dongpo, who is famous in the north and south, said, "Huangzhou is good pork, the price is like dung, the rich will not eat it, the poor will not decompose it. Slow the fire, without water, it is beautiful when the fire is full. Everyday. Come and make a bowl early, and you will be satisfied with your own Lord." This is Su Dongpo's "Eating Pork" poem, that is, it makes this dish of the common people walk on the table of the literati. Since then, braised pork has officially stepped onto the stage of history.
However, there is a little difference in each place and each person's approach. There is no authenticity, but the truth is to make what you love to eat according to your own preferences. The leaves also like it very much, the color is ruddy, sweet and soft, fat but not greasy. With white rice for a night, it satisfies the stomach as well as the mouth.
Braised pork in brown sauce is a very popular dish. As for when, where and who it originated from, it should be unclear.
However, there is nothing more well-known than Su Dongpo, who is famous in the north and south, said, "Huangzhou is good pork, the price is like dung, the rich will not eat it, the poor will not decompose it. Slow the fire, without water, it is beautiful when the fire is full. Everyday. Come and make a bowl early, and you will be satisfied with your own Lord." This is Su Dongpo's "Eating Pork" poem, that is, it makes this dish of the common people walk on the table of the literati. Since then, braised pork has officially stepped onto the stage of history.
However, there is a little difference in each place and each person's approach. There is no authenticity, but the truth is to make what you love to eat according to your own preferences. The leaves also like it very much, the color is ruddy, sweet and soft, fat but not greasy. With white rice for a night, it satisfies the stomach as well as the mouth.
