Name: Soft Glutinous Crispy Dongpo Pork
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Pork belly; 400g Rice wine; 50g Fresh ginger; 50g Soy sauce; 100g Chives; 100g Umami Soy Sauce; 3g pepper; 2 pcs Aniseed; 2 pieces Cinnamon; 50g crystal sugar

Soft Glutinous Crispy Dongpo Pork

by Xiaoyingzi Gourmet

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Dongpo meat, a famous Hangzhou dish, a delicacy of the Han people, is popular in Jiangsu and Zhejiang. According to legend, it was created by the poet Su Dongpo in the Northern Song Dynasty. Production method: Cut the pork belly into large pieces, place the bottom of the pot with green onion and ginger, add wine, sugar, and soy sauce, and simmer slowly with water. Su Dongpo's "Eating Pork" poem says: "...slow the fire, without water, he is beautiful when the fire is full." Dongpo has good meat color, fragrance and taste, and the entrance is fat but not greasy, with a wine aroma, and is very delicious. Beloved by people.
Dongpo meat is now a traditional famous dish in Hangzhou. The restaurant outside Louwailou followed his method to prepare this dish and served it to the world. It has been continuously improved in practice, and it has been passed down to this day.
Today, I changed the conventional way of making this Dongpo meat. I cut the meat first and then boiled the water in the pot, because the piece of meat I bought was perfect enough, the level was good, the meat was firm, and the cooked meat was the same. It is well-formed and square, so it is very important to choose a real good pork belly. If you want to make Dongpo meat, the meat you need to make is delicious. When buying meat, you must have distinct and firm parts. This is very important! Very critical! Very critical! The important thing is said three times! I once ran to 3 large supermarkets to buy a good piece of pork belly, and I often bought a lot of pieces when I met my favorite piece of meat. Every piece looked good, and I was reluctant to put it down, so I just accepted it all. , It's so capricious!

Soft Glutinous Crispy Dongpo Pork

1. 1000g pork belly with skin fine

Soft Glutinous Crispy Dongpo Pork recipe

2. 400 grams of rice wine, 50 grams of soy sauce, 100 grams of soy sauce, 50 grams of rock sugar

3. 50 grams of fresh ginger 100 grams of chives

4. Wash the pork belly first. If there is any dirt on the skin, scrape it with a knife and cut into meat cubes of about 4 cm.

5. Put the water in a pot of cold water and boil for about 5 minutes

6. Fish aside for later use

7. Put a suitable sized bamboo woven cushion on the bottom of the pot to prevent the skin from sticking to the bottom of the pot

8. Place the chives and ginger slices in sequence, spread the entire bottom as much as possible to make the bottom flat

9. The skin should be placed down

10. Try to put it as densely as possible

11. First add rock sugar, add soy sauce according to the intensity of the liquid

12. Umami Soy Sauce

13. Old rice wine

14. Finally put in pepper, star anise, cinnamon

15. Put it on the stove, turn the high fire to a low fire

16. Simmer for 2 hours (it’s a small fire)

17. When the time is up, take out the skin and put it into the container (without soup). It is best to place the meat pieces next to each other and cover

18. Then steam for 1 hour and take it out

19. Strain the broth when stewing the meat, don’t use the seasoning

20. Add a little bit of potato starch to water to make water starch. After the soup is boiled, add water to the starch to thicken

21. Thickened

22. Pour it on the steamed meat to complete

Tips:
1. Because of the effect of soy sauce, the saltiness is enough, no need to add salt, because it is used rice wine, there is no need to add water. Rice wine can be Huadiao wine, Shaoxing old wine, Shanghai old wine and they are all very good.
2. The container used is best to make the cut pieces of meat tightly laid out, so as to prevent the meat pieces from becoming out of shape and toppling when they are stewed.
3. If the selected pork belly is good enough, you can cut it first and then cook it like I did. If it is not ideal, cut it after it is cooked, and tie a string to prevent the skin from detaching, so you must choose it when making Dongpo pork. Good pork belly.
4. When buying meat, the size and width of the meat should be able to reach the size of a square cut, and the size of the cut meat should be the same as possible, which is convenient for modeling.