Dongpo Pork

Ingredients ?

800g of pork

2 spoons of cooking wine

90g of rock sugar

4 spoons of soy sauce

2 spoons of dark soy sauce

100ml of Hua Diao Wine

How to make Dongpo Pork ?

Wash 800g of five-flower pork and put it into a pot with cold water, add 2 spoons of cooking wine, cook for 4 to 5 minutes and then remove it.

Cut the pork into 5cm cubes.

Put the pork into a pan and sauté on medium-low heat to remove excess fat, except for the skin and bottom, then brown all sides of the meat, then set aside.

Tie the fried pork cubes into a cross with cotton thread.

*Tying the cotton thread is to prevent the meat from falling apart during the stewing process.

Put 90g of rock sugar and 80g of water in a pot, simmer over medium-low heat to make a brown rock sugar sauce, and then add 50g of boiling water to dilute it and set aside.

*When adding boiling water, add it slowly in small amounts to prevent being scalded by the steam generated.

Spread a layer of sliced green onions and ginger on the bottom of a cast-iron skillet, place the pork pieces skin-side down in the skillet, add 4 tablespoons of soy sauce, 2 tablespoons of dark soy sauce, 4 tablespoons of icing sugar water, and 100ml of Hua Diao wine, and pour in the lukewarm water that doesn't overhang the meat pieces.

Cover and simmer on medium-high heat for 30 minutes, turn the meat to turn the meat skin side up, turn down the heat and continue to simmer for about 45 minutes until chopsticks can be easily inserted into the meat, turn up the heat to reduce the sauce, turn off the heat and finish.

*Because of the different power of the pots and stoves used, the stewing time is just a reference to the state of the meat.

Dongpo pork is finished!