This dish is named after Su Dongpo, a respected poet, artist and calligrapher of the Song Dynasty. It is said that he invented it, or at least he inspired it. The meat should be tender, and you can easily cut it into small pieces with chopsticks. Because it is made of a piece of pork belly, the fat content is very high, but the long cooking time (3- 1/2 hours) leads to that the fat is not too greasy. You can eat as much fat as you want. The accompanying ginger and cooked broccoli also help to eliminate fat. You need at least four hours to cook Dongpo meat. During this time, Dongpo meat should be stewed twice, stewed, fried and steamed.
Four people.
condiments
1 kg (2.2 lbs) a piece of pork belly
2 tablespoons vegetable oil
1 tablespoon tea
4 shallots
7 cm (3 inches) long fresh ginger, cut lengthwise into matchstick width.
Optional: 300g broccoli, cut into small flowers.
Sauce ingredients
1 glass of water
8 cloves of garlic, lightly crushed.
5 pieces of old ginger (or 7 pieces of young ginger)
1 tbsp black pepper.
4 tablespoons soy sauce
2 tablespoons yellow wine (such as Shaoxing wine)
1/2 tbsp sesame oil
2 tablespoons sugar
Thickening: 1 teaspoon corn flour, 1 teaspoon water, and stir well before use.
way
Blanch the pork in boiling water. Pour water.
Put the pork back in the pot and drown it with water. Bring to a boil and simmer for 30 minutes.
Heat the wok and add the sauce. Mix thoroughly and boil. Add pork and cook for a few minutes over medium heat. Take out the pork and drain it. Pour the remaining sauce into a small pot and set aside.
Clean the wok and drain. Heat the vegetable oil to medium heat. Fry the pork on all sides until brown, and make sure the skin is a little crispy.
Soak the tea leaves in hot water for a few minutes, take them out and set them aside. Put the pork in the water again-top it up if necessary. Add tea leaves and simmer for 30 minutes.
Put the scallion in the bottom of the steamer. Put the pork in the steamer. Steam for 2 hours, 1 hour, then turn over the pork (it may be necessary to supplement the boiler water because of the long steaming time).
Cook broccoli in the steamer for the last 5 minutes (if there is no space in the steamer, cook it separately for 3 minutes.
Move the pork to the serving plate and put broccoli around it. Heat the sauce in a pot, add the thickener and stir. Pour it on pork and serve.
Decorate with young ginger slices, which are used for eating.
Precautions:
The remaining simmering water is a good pork soup.