"Dongpo Pork" is a famous traditional dish with a long history among "Zhejiang cuisine". It is said that during the Yuanyou period of the Song Dynasty, Su Dongpo was appointed governor of Hangzhou. As soon as he took office, he learned that the West Lake in his jurisdiction was constantly flooded. Through on-site inspections, he organized and mobilized local people to clear the West Lake.
After the completion of the project, a long embankment was added to the West Lake. This embankment brought water conservancy benefits to the people's future farming and mulberry, benefited future generations, and also added a beautiful scenery to the West Lake. In order to thank Mr. Dongpo for doing a good thing to benefit the people, and the local elders knew that Mr. Dongpo was a good official who cared for the poor and loved the people, so they gave him a lot of pork and rice wine.
However, Mr. Dongpo believed that although the sparse West Lake was his own plan, it was also the work of the people. Therefore, he ordered the chef to follow his unique experience in cooking meat, which he called the method of "slow the fire, add less wine, and when the heat is sufficient, it will be beautiful by itself". He used several large jars of Shaoxing wine to put the meat into it and braised it. This delicious dish, later known as "Dongpo Pork", was used to entertain and comfort migrant workers and local villagers.
Because this meat tasted very delicious, it quickly spread throughout Jiangsu and Zhejiang. "Dongpo Pork" has been passed down from generation to generation after thousands of years! It has long become a famous Hangzhou dish that is well-known at home and abroad!
Due to the unique method of cooking the meat, which is crispy but not rotten, oily but not greasy, and is extremely delicious,"Dongpo Pork" was a good story at that time and soon became a specialty delicacy in Hangzhou. Mr. Dongpo is not only a famous poet and literary hero, but also a famous gourmand in history. Wherever he has visited, he has left behind masterpieces of delicious food, such as Dongpo pork in Hangzhou and Dongpo pork knuckle in Sichuan. etc.
The method of "Dongpo Pork" is not difficult. The method is to cook a large piece of pork belly and then cut it into suitable cubes. Put the onions and ginger pieces into the casserole. Place the pork belly skin down on the onions and ginger. Add soy sauce, rock sugar, rice wine, onion knots, cover and boil with strong heat, then simmer with low heat for two hours. Then, put the meat into a pottery jar, cover and seal, and place it in the cage and steam thoroughly.
In order to commemorate Mr. Dongpo, Da Chao Shao will dedicate this famous "Dongpo Pork" to everyone today. The specific procedures are as follows;
dongpo meat
By UnaKlein
Recipe Recommendations
- salty and sweet
- braised
- several hours
- simple
Steps for dongpo meat
1
Bring the water in the soup pot to a boil, add in the meat and cook for 5-8 minutes.
2
Cook and remove.
3
Put the cooked meat into a cold water basin, wash it and cool it.
4
First cut the meat in half.
5
Then cut into six small pieces of meat, each piece of meat weighing about 80-100 grams.
6
Spread ginger slices on the bottom of the casserole.
7
Spread the ginger slices with chives.
8
Lay the meat on the chives neatly with the skin down.
9
Pour in appropriate amount of soy sauce and amplify about 50 grams of soy sauce per 500 grams of pork.
10
Sprinkle in rock sugar. The amount of rock sugar is usually half that of soy sauce, or white sugar can also be used.
11
Pour Shaoxing wine into the casserole. Shaoxing wine is the best, but Huadiao wine can also be used. Generally, the more compact the meat cubes are stacked, the smaller the gap, the less alcohol will be used. Usually, 250 grams of Shaoxing wine can be used for 1000 grams of meat cubes. I make less meat, and the gap inside is too big, so I put more wine in it. Hehe!
12
Pour in wine, cover, and bring to a boil over medium heat.
13
Then change to simmer and simmer for two hours. The size of the flame is as strong as a candle. Too much heat is not needed, as long as the flame remains unextinguished. The cover of the casserole must be tight. The air holes on the cover must be sealed in advance. Aluminum foil paper or non-toxic rubber paste can be used, as long as it is kept airtight and airtight.
14
After simmering for two hours, take out the meat. This time, you can put it skin-up into a prepared stew cup or small casserole.
15
Scoop out the original soup from the casserole.
16
Pour it on the picked meat.
17
Put the small casserole and stew cup into the cage.
18
Cover the steamer and steam for another hour over medium heat.
19
Steam for an hour, take it out and serve in the original cup.
20
You can also pick out the meat and put it into a plate and serve it on the table. It takes a total of three hours and ten minutes to prepare this dish.dongpo meat Make Tips
Characteristics of Dongpo pork: The meat is oily and red, the shape is complete and crisp, the skin melts immediately in the mouth, the lean meat is soft and rotten, and the salty meat is slightly sweet, fat but not greasy, thin but not firewood. It has been handed down for thousands of years and can be called the best among meat! Warm tips: 1. To make this meat,"Slow the fire and use less wine. When the heat is high, it will be beautiful." Remember Mr. Dongpo's thirteen-character formula. 2. The more tightly the meat cubes are stacked, the less wine will be used. The key to this dish is not to stew it, but to use the hot air enclosed in the casserole to keep it at the critical boiling point and constantly infiltrate it at a constant temperature. This keeps the meat crispy and the appearance remains intact. This famous historical dish in Hangzhou,"Dongpo Pork", is ready. The taste is very sweet, but it is very simple to make. As long as you pay attention to using fire, there will be no reason for failure. For friends 'reference!