What’s the best way to make Dongpo Pork?

Dongpo Pork originates from Zhejiang in southern China and is a beloved traditional delicacy. It is made with fat and lean pork as the main ingredient, and added with soy sauce, rock sugar, cooking wine and other seasonings. This dish is fragrant and tender, with crispy fat and delicious meat. It is a favorite of many people.

The first step is to choose suitable pork. When making Dongpo pork, you should choose pork belly, with alternating fat and lean meat. The ratio of lean meat to fat meat is 1:2 to 1:3, so as to ensure the tender and juicy meat.

The second step is to pay attention to the heat during the cooking process. First put the pork belly into a pan and stir-fry until it changes color, then add soy sauce, cooking wine and rock sugar and simmer for several hours. The heat must be sufficient to make Dongpo meat fat but not greasy and have a better taste.

The third step, don’t turn the meat in a hurry. During the cooking process, try to avoid turning the meat pieces to avoid damaging the meat quality. At the same time, the cooking time of the meat should not be too long to avoid overcooking and lack of texture, which will affect the deliciousness. When eating, remember to pair it with a bowl of fragrant white rice to make the taste more mellow.

In general, if you pay careful attention to several key points such as the selection of pork, the cooking temperature and the number of times you turn the meat, you can make a Dongpo pork with an unforgettable taste.