Braised pork is one of the hot dish recipes, which is widely spread throughout the country and can be found in all major cuisines. The braised pork is alternately fat and lean, sweet and soft, and melts in your mouth. It is a delicacy suitable for all ages. Speaking of this braised pork, people naturally think of Su Dongpo, a great man of the generation. Today we are going to talk about the story of braised pork and Su Dongpo. Braised Pork, also known as Dongpo Pork, is said to have been invented by Su Shi (also known as Dongpo), a scholar in the Northern Song Dynasty. The earliest place of origin was his hometown of Meishan, Sichuan. It is also called Xuzhou’s gift meat. What’s the story behind it? During the reign of Emperor Shenzong of the Song Dynasty, Su Shi served as the magistrate of Xuzhou. There was a sudden flood in Xuzhou. Su Shi took the lead and fought the flood together with the army and the people to save the city of Xuzhou.
In order to thank Su Shi, the people killed pigs to reward him. After Su Shi accepted it, he instructed his family to make braised pork and gave it back to the people of Xuzhou. The people of Xuzhou were so moved that they called this delicacy "return meat". Later, Su Shi was demoted to Huangzhou and named himself Dongpo. This is the origin of "Su Dongpo". In Huangzhou, he wrote a poem "Poetry on Eating Pork", which made braised pork well-known to the locals. However, what made braised pork famous across the country was when Su Shi returned to Hangzhou for the second time.
During the reign of Zhezong of the Song Dynasty, Su Shi returned to serve as the magistrate of the state. One year, heavy rains caused flooding in western Zhejiang. He took precautions before they happened and led the people to successfully defeat natural disasters.
The people heard that he loved to eat pork, so they carried pigs and wine to express their gratitude to him during the Chinese New Year. Su Shi made the pork into braised pork and distributed it to the migrant workers. Everyone was amazed after eating it, so they affectionately called the braised pork "Dongpo Pork".
"Yesterday, a friend told me that he wanted to learn how to make "braised pork" ~ Haha, today Yishijun is here to satisfy you and teach you how to make "braised pork" that is fat but not greasy ~ Of course I said When it comes to braised pork, many people will probably salivate just thinking about it. I really want to eat it every time I think about it.
Especially when you take a bite, the taste is clearly fat, thin, even and delicate. Only foodies will understand the happiness that hits your face the moment the fat melts in your mouth! But many people can’t eat any more after eating a few pieces. They feel that no matter how delicious it is, it’s too greasy. So Yishijun will tell you guys how to make fat but not greasy pork belly with a little trick~ ”
Ingredients
Main ingredients
Pork belly 750 grams
Accessories
Aniseed ingredients
An appropriate amount
Cinnamon
An appropriate amount
Fragrance leaves
An appropriate amount
Dried chili
Appropriate amount
Rock sugar
Appropriate amount
Cooking wine
Appropriate amount
Soy sauce
Appropriate amount
Chicken essence
Appropriate amount
How to make braised pork
1. Prepare the ingredients
2. Put cold water into the pot
3. Boil the blood-removing water and excess fat for 10 minutes to boil out the excess fat. Remove and set aside
4. Heat the pot and add a large amount of oil. Drain out the ingredients and set aside
5. Add rock sugar and stir-fry over low heat
6. Add the cooked pork belly and stir-fry the sugar color (it looks good but be careful as oil will pop out) and add in Stir-fried ingredients
7. Add boiling water (if you add cold water, the meat will become hard and hard to cook) and other auxiliary ingredients
8. Simmer over low heat for half an hour, then reduce to high heat. Juice
9. The plate is super delicious ~ not greasy at all