Ingredients details

800g pork belly with skin

Adequate green onions

100ml soy sauce

150ml Shaoxing wine< /p>

40g rock sugar

Appropriate amount of ginger

Salty and fresh taste

Stewing process

One hour of time

Easy Difficulty

Steps to make the electric pressure cooker version of Dongpo Pork

1

Material diagram. < /p>

3

Use a knife blade to scrape off the pig skin (if there is still stubble, find a small tweezers to remove it, such as an "eyebrow clip", haha~), and cut it into square chunks;

4

Place a layer of green onions and ginger slices on the bottom of the inner pot of the electric pressure cooker;

5

Place the meat Place the pieces of meat skin side down on the bottom of the pot, and add soy sauce, cooking wine and rock sugar;

6

Cover the lid, turn on the power, follow the instructions for use of the electric pressure cooker, and select For meat, ribs, and stewing functions, don’t forget to press the “add vegetables” button (turn over in the middle); the pressure cooker starts cooking, and the default time is 45 minutes;

7

When the countdown is 10 minutes, the pressure cooker will automatically exhaust, prompting you to add vegetables midway. Open the lid, turn the meat over so that the skin is facing up; cover the lid, and the cooking will continue automatically;

8

After cooking, wait for the pressure cooker to finish automatically venting;

9

After the automatic venting is completed, you can eat. In order to ensure the taste of Dongpo pork, you might as well persist for a while - take out the meat pieces, put the meat skin side up into the steaming plate, and pour the filtered original soup;

10

Cover with plastic wrap, put in a steamer over high heat and steam for 30 minutes - this is the most authentic standard way of making Dongpo Pork.

Tips

1. The meat stewed in the electric pressure cooker is already very crispy and delicious, why do you need to "steam" it? This is because Dongpo pork is not only crispy and tasty, but also "fragrant". The last step of steaming is to make the meat more fragrant. Before steaming, remove the onion and ginger from the original soup, and it is best to skim off the fat. If it's troublesome, you can eat it without steaming it.

2. You can cook more at one time. After stewing, seal and refrigerate, then take it out and steam it when eating. It is very convenient; and after refrigeration, the fat is frozen on the top layer and is easy to remove. It is also possible to still use the "Supor Fresh Breath IH Electric Pressure Cooker" when steaming again. In order to protect my new pot, I am reluctant to use it continuously~

3. If you want it to be simpler, you can remove the "midway" In the "adding vegetables" step, the meat pieces do not need to be arranged so neatly. It can be stewed and cooked in one go, but the color and presentation are not that good.