#trust of Beauty#～dongpo Meat

Name: #trust of Beauty#～dongpo Meat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 teaspoons Soy sauce; 80g crystal sugar; 1 tsp salt; 80g shallot; Around 1000g Pork belly; 1 piece ginger; 400g Shaoxing rice wine

by Heart language dream

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

"Dongpo meat" is a famous dish in Zhejiang, and there are many versions of "Dongpo meat".
"Dongpo Meat" was originally made by Su Dongpo in Huangzhou, but the dish had no name at the time. Named "Dongpo Rou" after him, it was when he went to Hangzhou to be the prefect. At that time, the West Lake had been submerged by more than half of the grass. After he took office, he organized migrant workers to eradicate the grass, dredge the lake lanes, and restore the West Lake to its original appearance. People in Hangzhou heard that he loved to eat braised pork, so many people came to deliver pork by appointment. He took the pork, cut it into large pieces, added seasoning and wine, and simmered it into braised pork in his own way, and distributed it to the migrant workers in West Lake. After eating, everyone praised the meat for its crispy flavor, fat but not greasy, so people named the meat "Dongpo Meat" after his name. It has been passed down to the present..."

Ingredients

2 teaspoons Soy Sauce
80g Crystal Sugar
1 tsp Salt
80g Shallot
Around 1000g Pork Belly
1 piece Ginger
400g Shaoxing Rice Wine

#trust of Beauty#～dongpo Meat

1. Prepare the ingredients

2. Cut the pork belly into larger cubes, blanch it for about 10 minutes, remove it, rinse with cold water, and drain the water for later use.

3. Knot the green onions and slice the ginger

4. Use bamboo sticks to build a small bamboo frame in the casserole

5. Spread knotted green onions and ginger slices on a bamboo stand

6. Put the blanched meat on top of the sliced green onion and ginger, skin side down

7. Prepare 200 grams of Shaoxing rice wine (you can also substitute other rice wine) 80 grams of rock sugar, 1 teaspoon of soy sauce, 1 teaspoon of light soy sauce

8. Pour the prepared seasoning into the pot and sprinkle a little green onion knot

9. Cover the lid, seal the edge of the lid of the casserole with tin foil, boil on high heat and turn to low heat and simmer for about 1 hour

10. Then, turn off the heat and open the lid, turn the meat over so that the skin is up, then pour in 200 g of Shaoxing rice wine, and 1 teaspoon of soy sauce and 1 teaspoon of light soy sauce. Cover the lid and seal the edge. Simmer for half an hour.

11. Put the simmered meat into a casserole or bowl, pour the excess soup into the meat bowl, add 1 teaspoon of salt

12. Cover the lid and steam over high heat for 30 minutes.

13. Especially crispy, fat but not greasy...

14. Finished picture

15. Finished picture

Tips:
Choose pork belly for Dongpo meat. The meat is fresher and more delicious. You don’t need to add water to the meat. Cooking wine and soy sauce are used. The original flavor is not appropriate. If there are too many, the color is heavy. The taste can also be added according to your preferences.