[zhejiang Cuisine] German Meat

Name: [zhejiang Cuisine] German Meat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 750g Pork belly; 1 piece apple; 2 teaspoons Rosemary; 1 teaspoon salt; 1 bowl Red wine; 1/2 bowl Grape jam; 1/2 bowl ketchup

by elmonte

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

This was eaten in a Jiangsu and Zhejiang restaurant. The English dish is called Western-style Dongpo Meat. Why is it called German Meat in Chinese? I don't know. It seems that the chef has combined my country's famous dishes with Chinese and Western dishes. Haha...Many dishes in foreign countries have changed their tastes. There is no way, they are in line with the tastes of foreigners, right? Just like burgers, fried chicken legs, and pizza have entered China, they have also become Chinese. I think this dish is not bad, the taste is salty and sweet, soft and mellow, fat but not greasy, thin but not woody, I hope everyone likes it too. "

Ingredients

750g Pork Belly
1 piece Apple
2 teaspoons Rosemary
1 teaspoon Salt
1 bowl Red Wine
1/2 bowl Grape Jam
1/2 bowl Ketchup

[zhejiang Cuisine] German Meat

1. Cut the pork belly into small pieces and marinate with salt and rosemary for 30 minutes.

2. Prepare red wine, ketchup and grape jam.

3. Put the pork belly in the pot and stir-fry until the oil is obtained.

4. Add the red wine, tomato and grape sauce, mix well, turn to a low heat and boil for 1 hour until the skin becomes soft.

5. Peel the apples and cut into small pieces, and bubble them with light salt water to prevent oxidation.

6. Put in apple cubes.

7. Continue to burn until the apple is soft and rotten. (I don’t like apples that are too soft and rotten. They only burned for 10 minutes.)

8. The meat is fat but not greasy, and the apples are delicious after absorbing the gravy, and the apples are all eaten by the daughter.

Tips:
1. The fragrance of rosemary is special. If you are not used to it, you can put it less or not.

2. Apples are added to this dish, which is refreshing and relieves fatness.