Dongpo pork is very similar to braised pork. It is fat but not greasy, soft but not rotten. It is an excellent meal.
However, there are differences between the two. One belongs to Zhejiang cuisine and the other belongs to Sichuan cuisine. Although they both use pork belly as their main food, the cooking methods are very different.
Strictly speaking, making Dongpo Pork is not difficult. Just follow the corresponding steps and put vegetables or seasonings in the pot in sequence. There are only certain requirements for the heat.
In many cases, people are not sure about the heat, which may cause the meat to become rotten or taste greasy.
Another point to pay attention to is frying the sugar color. Many people don't know how to fry the sugar color and just use dark soy sauce.
This is not a big problem, but the taste will change slightly. After all, dark soy sauce is relatively salty.
1. The first step in making Dongpo Pork: Prepare the materials.
Pork belly, chives, ginger, light soy sauce, rice wine, rock sugar.
Step 2: Process the ingredients.
Cut the pork belly into cubes, about 4cm in size, and tie them with cotton thread.
The reason for doing this is to avoid boiling the meat into pieces when blanching, which will affect the overall taste.
Step 3: Production.
First, put the pork belly in a pot of water, and cook for five minutes after the water boils; secondly, prepare a casserole, brush the bottom with base oil, and spread the ginger, green onions, and all on the bottom of the pot; finally, put the meat into it and pour in
Boil enough water to simmer.
Step 4: Season.
After the water boils, add rice wine, light soy sauce, and fried sugar color in sequence, and then simmer over medium-low heat for 30-60 minutes.
2. How to fry the sugar color. Before frying the sugar color, prepare the corresponding materials. You can use rock sugar or white sugar.
The method is also very simple, just put a small spoonful of oil in the pan and put rock sugar in it.
Slowly stir-fry the rock sugar. When it turns brown, it means it is ready.
At this time, hold on for a while. When small bubbles appear in the sugar color, you can turn off the heat.
There is one thing to note here, that is, no one can be away from you in the middle. We must stand next to the pot the whole time and use a spatula to keep stirring.
3. The taste is authentic. Dongpo Pork is very famous in Hangzhou and Sichuan. It has won many honors and has been listed as a famous Chinese dish.
There are also many records in relevant classics, which can be said to be a traditional dish.
However, many people are confused about whether this kind of dish is authentic or not.
Personally, I think as long as it tastes good, it’s authentic.
If we carefully check the history of a dish, we will find that it is constantly developing and changing. From this perspective, the term "authentic" has long since disappeared.
What can really be preserved is the method with the best taste, which is the current mainstream method.
Especially when making it at home, there is not much to pay attention to, as long as the family likes to eat it is the best.