Private House Dongpo Meat

Name: Private House Dongpo Meat
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g Pork belly; 1 small bowl Old wine; 1 piece ginger; 3 pieces Shallots; 1/2 bowl Soy sauce; 30g crystal sugar; 4g salt; a little oil

by Easy to cook

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

4

This Dongpo meat is a must-be-made dish during the New Year. I used to make it by my father himself. When I was a child, I was very interested in watching and looking forward to the moment when the fragrant Dongpo meat comes out of the pot, my father will be the first. Time to put a piece, let me relieve my gluttony, my mouth was full of greasy food, at this moment my dad would always ask, is it delicious? I was eating meat in my mouth, and I couldn’t answer, I just nodded, my mother smiled and said, eat slowly, don’t burn it~ the smell of meat in the house is the taste of home~ the taste of dad~ Nowadays, although I have learned to cook this dish, every time I go back to my parents’ house, I still like to eat Dongpo meat made by my father~

Ingredients

500g Pork Belly
1 small bowl Old Wine
1 piece Ginger
3 pieces Shallots
1/2 bowl Soy Sauce
30g Crystal Sugar
4g Salt
a little Oil

Private House Dongpo Meat

1. Use skin-on pork belly

2. Cut into even squares

3. Boil an appropriate amount of water, add 4 grams of salt, pour in the pork belly and fly into the water

4. Pick up and rinse with cold water

5. Wash and peel the ginger, cut into thick slices, remove the shallots and tails, wash and tie them into onion knots, prepare yellow wine, soy sauce and rock sugar

6. Spread a little cooking oil in the casserole, spread the ginger slices and green onions neatly on the bottom of the pot

7. Put on the pork belly

8. Pour into Hakka yellow wine

9. Pour soy sauce

10. Add rock candy

11. Cover the pot, bring to a boil on high heat and reduce to medium and low heat and cook for 1 hour

12. Cook until a little bit of soup remains

13. Put the pork belly in a bowl, and pour the soup on top of the meat

14. Put it in the steamer and take a plate to cover the Dongpo meat to prevent sweat from entering the meat and affecting the texture and flavor of the meat.

15. Cover the pot, steam in water for 30 minutes, then take it out and put it on the plate.

Tips:
Tips for food:
For Dongpo pork, you should choose a whole piece of pork belly with skin, which is easy to cut into cubes. Because the soy sauce contains salt, blanching water and adding a little salt, it is unnecessary to add salt in the casserole. If you don’t have Hakka yellow wine, you can use Shaoxing yellow wine instead. The last step is steamed in a steamer for 30 minutes, so that the meat is fat but not greasy, with bright color and taste that melts in your mouth~