German meat
By ReidFrami
I ate this in a Jiangsu and Zhejiang restaurant. The English dish is called Western Dongpo Pork. I don't know why it is called German meat in Chinese. It seems that the chef has combined Chinese and Western dishes in our country and carried forward them, haha... Many dishes abroad have changed in taste. There is no choice but to meet the taste of foreigners, right? Just as hamburgers, fried chicken legs, and pizza entered China, they have also become China style. I think this dish is not bad. It tastes salty and sweet, soft and mellow, fat but not greasy, thin but not stale. I hope everyone likes it too.
Recipe Recommendations
- pork belly 750 grams
- Apple one
- rosemary 2 teaspoons
- salt 1 teaspoon
- red wine 1 bowl
- ketchup half a bowl
- salty and sweet
- burn
- several hours
- ordinary
Steps for German meat
1
Cut pork belly into small pieces, marinate with salt and rosemary for 30 minutes.
2
Prepare red wine, ketchup and grape jam.
3
Put the pork belly into the pan and stir-fry until the oil is reached.
4
Add red wine and ketchup and mix well. Bring to a boil over high heat and turn to low heat for 1 hour until the skin is soft and rotten.
5
Peel the apples and cut them into small pieces, and bubble them with light salt water to prevent oxidation.
6
Add the apple pieces.
7
Continue to cook until the apples are soft and rotten. (I don't like the apples to be too soft and rotten. They only burned for 10 minutes.)
8
The meat is fat but not greasy. The apples are delicious after absorbing the gravy. The apples are eaten all by her daughter.German meat Make Tips
1. Rosemary has a special fragrance, so if you are not used to it, you can put it less or not. 2. This dish has apples added to it, which is fresh and ungreasy.