Dongpo pork is also called braised pork, which is crispy on the outside and tender on the inside. Although Dongpo pork is delicious, the story is sad.
Dongpo Pork, also known as Braised Pork, Rolled Pork, and Dongpo Braised Pork, is a famous traditional dish featured in Meishan and Jiangnan regions. Dongpo Pork is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, and the cooking method is also different in different places. Some are boiled first and then grilled, some are boiled first and then steamed, and some are simmered directly to collect the juice. The main ingredients and shape of Dongpo Pork are similar. The main ingredients are half-fat and half-lean pork. The finished dishes are all neatly arranged mahjong pieces. They are translucent red and the color is like agate. Pick up a piece and taste it. It will be soft. Not rotten, fat but not greasy.
"Dongpo Pork" is a famous traditional dish with a long history in "Zhejiang Cuisine". It is said that during the Yuanyou period of the Song Dynasty, Su Dongpo was appointed governor of Hangzhou. When he took office, he learned that there were constant floods in the West Lake within his jurisdiction. Through on-the-spot investigation, he organized and mobilized local people to dredge the West Lake.
After the completion of the project, there will be a long embankment in the West Lake. This embankment will bring water conservancy benefits to the people's future farming and mulberry farming, benefit future generations, and add a beautiful scenery to the West Lake. . In order to thank Mr. Dongpo for doing a good thing that benefited the people, the local elders knew that Mr. Dongpo was a good official who loved the poor and loved the people, so they gave him a lot of pork and rice wine.
But Mr. Dongpo believed that although the dredging of the West Lake was his own plan, it was also the work of the people. Therefore, he ordered the chef to follow his unique experience in roasting meat, which he called "slow fire, use less wine, and when the heat is sufficient, it will be beautiful." This delicacy was later called "Dongpo Pork" and was used to entertain migrant workers and local folks. Because this meat tastes very delicious, it soon spread throughout Jiangsu and Zhejiang. The dish "Dongpo Pork" has been passed down from generation to generation for thousands of years and remains popular! It has long become a famous dish in Hangzhou that is well-known both at home and abroad! Due to the unique cooking method of the meat, it is crispy but not rotten, oily but not greasy, and extremely delicious. Therefore, "Dongpo Pork" became a favorite at that time and soon became a special delicacy in Hangzhou. Mr. Dongpo is not only a famous poet and literary giant, but also a famous gourmet in history. He has left behind masterpieces of gourmet food wherever he has been, such as Dongpo Pork in Hangzhou and Dongpo Pork in Sichuan. Elbow etc.
In the third year of Yuanfeng, Su Shi was demoted to Huangzhou as deputy envoy of regiment training. He opened up wasteland and farmed his own land, so he called this place "Dongpo Layman". While in Huangzhou, he cooked braised pork himself and wrote his experience in "Pork-Eating Poetry". The braised pork cooked by Su Shi when he was in Xuzhou and Huangzhou was only influential locally and not very famous nationwide. The braised pork that is really famous and famous all over the country is "Dongpo Pork" when Su Shi was in Hangzhou for the second time. In the fourth year of Emperor Zongyuan of the Song Dynasty, Su Shi returned to Hangzhou where he had been away for fifteen years and served as magistrate. In May and June of the fifth year of Yuan Dynasty, heavy rains continued in western Zhejiang, which made the people in western Zhejiang go through the most difficult period. He organized migrant workers to dredge the West Lake, build embankments and bridges, and transform the old appearance of the West Lake into a new one. The people in Hangzhou were very grateful to Su Shi for this good deed. Everyone praised him as a wise father-in-law. I heard that he liked to eat pork the most when he was in Xuzhou and Huangzhou, so during the New Year, everyone would carry pigs and wine to pay him New Year greetings. After Su Shi received it, he instructed his family to cut the meat into cubes, cook it until it was red and crispy, and then distributed it to the migrant workers who participated in dredging the West Lake. Everyone was amazed after eating it, and they affectionately called the meat he sent "Dongpo Pork".
Dongpo Pork is a wonder among Hangzhou’s traditional dishes. It is characterized by its bright red color, rich juice and mellow taste, crispy but not crumbly meat, and crispy but not greasy taste. Speaking of "Dongpo Pork", there is an interesting story circulating. Su Dongpo, a writer in the Northern Song Dynasty, offended the emperor in the second year of Yuanfeng (1079 AD) and was demoted to Huangzhou. He often cooked food himself to "taste" it with his friends. After the death of Emperor Shenzong of the Song Dynasty, when Su Dongpo was re-appointed and transferred to Hangzhou as an official, most of the West Lake had been submerged by Fuchsia. He mobilized tens of thousands of migrant workers to clear the fields and dredge the lake port, and piled the excavated mud into a long embankment, which was later called Sugong Embankment. In order to praise Su Dongpo's merits, the common people would send pork to Su Dongpo during the Spring Festival to express their feelings. When Su Dongpo received the pork, he asked his family to cut the meat into cubes and cook it using his own cooking methods. He also sent the wine to each household according to the list of migrant workers. But when the family cooked it, they misunderstood "sending it with wine" as "cooking it with wine". However, the cooked braised pork was more crispy and delicious, and the eaters praised it, and it was later named "Dongpo Pork".
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Have you tried the delicious Dongpo Pork? It’s miserable and beautiful.