Dongpo Pork
Ingredients:
1000g pork belly, 100g green onion, 100g rock sugar, 500g Shaoxing wine, 50g ginger , 100 grams of light soy sauce, 20 grams of dark soy sauce.
Method:
1. 1000g pork belly, 100g green onion, 100g rock sugar, 500g Shaoxing wine, 50g ginger, 100g light soy sauce, dark soy sauce 20 grams.
2. Wash the pork belly and cook it in a boiling water pot for 5 minutes.
3. Take out the dried pork belly and cut it into cubes of about 7 taels.
4. Take a casserole, put onions and ginger on the bottom. 5. Arrange the pork belly neatly on top, add rock sugar, light soy sauce, and dark soy sauce.
6. Finally, pour in the Shaoxing wine to a height that covers the meat.
7. Bring to a boil over high heat, then reduce to a simmer and simmer for 2 hours, until the meat is crispy and tender and can be easily pierced with a chopstick.
8. Take out the meat and put it in with the skin side up
9. Cover and place in the steamer, steam over high heat for half an hour to make the meat more crispy.
10. Take out the steamed Dongpo pork and pour the original juice of the cooked meat on it.
PS: Because there is enough soy sauce, no salt is needed.
Allusions to Dongpo Pork:
Legend: During the Song and Yuanyou years, Su Dongpo took office in Hangzhou and mobilized migrant workers to dredge the West Lake. The work was completed and the West Lake had an extra long embankment, which not only brought water conservancy to the people As a result, it adds to the scenery of the West Lake. In order to thank him for doing this good thing for the local area, the people gave him pork and rice wine. Su Dongpo felt that the West Lake was dredged by migrant workers. The chef was ordered to cook delicious dishes to comfort the migrant workers according to his unique experience of cooking meat "slow fire, less water, and when the fire is sufficient, it will be beautiful." Because the meat delivered was cooked in a unique way, crispy but not rotten, oily but not greasy, and extremely delicious, "Dongpo Pork" became a good story and a delicacy.