Hangzhou Dongpo Meat

Name: Hangzhou Dongpo Meat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Pork belly; Some shallot; Some Sliced ginger; Some Cooking Wine; Some Soy sauce; Some crystal sugar

by Jing-氺氺冄

4.8 (1)

Favorite

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

Hangzhou Dongpo Meat

1. A piece of pork belly, clean it.

2. Add water to a boiling pot, let the meat under cold water, blanch for 5 minutes on high heat.

3. Blanch pork belly, cut into cubes.

4. Place the scallion strips and ginger slices on the bottom of the casserole.

5. Place the cut meat into the casserole with the skin facing down.

6. Add cooking wine, light soy sauce, rock sugar. Put it in a water-proof stew and simmer for 3 hours.

7. When the stew has reached 1.5 hours, turn the meat over once, with the skin facing up, and continue to simmer for 1.5 hours.

8. Transfer the stewed pork belly to another large bowl with the skin facing up.

9. Remove the ginger and green onion strips from the stew in the stew pot, and pour the remaining soup on the pork belly. Cover the large bowl with plastic wrap and steam it in a steamer for half an hour.