That’s not called cubed meat, it’s called Dongpo meat!
How to make Dongpo Pork
Main Ingredients
500 grams of pork belly, 5 slices of ginger, one green onion, two chives and one star anise
Accessories
One spoonful of dark soy sauce, Lee Kum Kee premium first-grade soy sauce, 4 spoons of rock sugar, 2 pieces of Huadiao wine, 100ml
How to make Dongpo Pork
1. In the pot Add water and pork belly. After the water boils, take out the pork belly and wash it immediately.
2. Place green onions, ginger, and star anise in a casserole.
3. Cut the pork belly into 4 cm cubes, add the chives, and arrange them neatly in the casserole.
4. Add dark soy sauce, light soy sauce, 50ml Huadiao wine, 2 pieces of rock sugar, and cover the pork belly with water.
5. Cover and bring to a boil over high heat, then turn to low heat and simmer for 40 minutes. Turn the pork belly over, then add the remaining 50 ml of Huadiao, and simmer for a final 20 minutes.
6. The secret of being fat but not greasy: Remove the floating oil from the pot, put the cooked Dongpo pork into a pottery or tea bowl, pour the gravy over it, then cover it and steam it over water It takes about half an hour.
Tips
1. The meat must be selected from the finest five-layered pork belly, commonly known as pork belly. If you want the meat to be cut squarely and neatly, it is best to cook the whole piece of meat first. Blanch until cooked, then cut into cubes.
2. When stewing, you need to control the heat carefully. Boil over high heat and simmer over low heat to achieve the requirements of crispy meat without losing its shape, oily but not greasy, and fragrant and glutinous taste.
3. To make Dongpo Pork authentic, Shaoxing wine is indispensable. The golden color of Huadiao is also very suitable. Add the Huadiao in two batches, because the aroma of the wine gradually dissipates during the first cooking. After the pork belly is turned over, add the remaining Huadiao and simmer over low heat. The meat will have a light aroma of wine without being overly alcoholic. concentrated.