Braised pork is the most classic method of pork belly, which is widely spread all over China. Each major cuisine has its own characteristics of braised pork, and there are as many as twenty or thirty methods. Braised pork is fat and thin, sweet and soft, rich in nutrition, and melts in the mouth. Braised pork is also a famous home-cooked dish. Many people have a mother's braised pork in their childhood memories.
In the practice of braised pork, southerners are used to coloring with soy sauce, while northerners prefer to stir-fry sugar. The raw materials are generally good pork belly, and vegetables such as cabbage, tofu, potatoes and carrots can be added to stew together, which can transform a variety of delicious stews. Braised pork varies slightly from place to place. There are famous braised pork in Suzhou style, braised pork in Shi Mao style, braised pork in Shandong style, braised pork in Shanghai style and braised pork in Sichuan style. Diners from all over the world will stubbornly believe that the practice in their hometown is the most authentic and delicious.
Dongpo pork is said to have been created by Su Shi, a writer in the Northern Song Dynasty. During his tenure in Hangzhou, Su Shi dredged the West Lake, built dikes and bridges, and changed its old appearance into a new one. In order to thank Su Shi, ordinary people in Hangzhou carried pigs and wine to the government to comfort them. After receiving it, Su Shi instructed his family to cut the meat into cubes, burn it red and crisp, and then distribute it to the migrant workers who took part in dredging the West Lake. Everyone was surprised after eating it, and affectionately called the meat he sent "Dongpo Meat".
Dongpo pork, the main ingredient of which is half fat and half thin pork belly, is made by cutting the pork belly into cubes, tying it tightly with cotton thread, putting ginger slices at the bottom of the casserole, adding onion knots, putting the meat pieces into a pot and adding ingredients to stew. The finished dish is neatly coded mahjong tiles, bright red and soft, with fat melting in the mouth and lean meat crisp and rotten. Dongpo elbow, similar to Dongpo meat, is fat but not greasy, soft and glutinous, and full of flavor.
Braised pork with plum sauce should be regarded as a Hakka dish in Guangdong, which has spread to the north and south of the river and is also one of the hard dishes that many families must cook during the New Year. Usually pork belly is cooked thoroughly in a soup pot, colored with soy sauce, fried in a pot and cut into thin and even pieces. Then add oil consumption, cooking wine, onion, ginger and other seasonings and mix well. Pork belly is put into a bowl, covered with plum vegetables, poured into the original soup and steamed thoroughly, and the meat is buckled on the plate. The cooked meat is rotten and fragrant, salty and slightly sweet, fat but not greasy.
Braised pork with plum sauce is a delicious dish, which can be eaten with rice. Mix the soft braised pork with rice and soup. A mouthful of rice, a mouthful of braised pork, the fragrance is overflowing. Even if the meat is finished, you can still cook several bowls of rice with the remaining plum vegetables and gravy on the plate. You can also mix it with lotus leaf cake, and add soft glutinous pork to the lotus leaf cake. The soup of plum vegetables will penetrate into the lotus leaf cake, and there will be meat in one bite, which is mouth-watering.
In the northeast, especially in Harbin, barbecue is the most distinctive food in the area. Barbecued pork is mainly pork belly, supplemented by aniseed, cinnamon and nutmeg. It tastes delicious, the meat is tender, smooth and not greasy, the entrance is tender and the sauce is rich in flavor. Peel a clove of garlic, take a bite of meat and eat a bite of garlic, and finally soak the rice in the steak broth to dry three bowls.
If you want to travel to Harbin, you must go to the "Daowai District" of the gourmet paradise and taste the authentic barbecue. All kinds of famous barbecue restaurants are all over it, and each one has its own secret recipe and special taste. It's not expensive to eat, but twenty dollars will satisfy your appetite. After eating meat, you can mix rice with broth until you are satisfied.
Steamed pork with rice flour, also known as rice flour meat, is one of the most popular traditional dishes in southern China, and it is also a famous dish in Jiangxi. It is also found in Sichuan cuisine, Hunan cuisine and Zhejiang cuisine. Its unique taste is popular in the north and south of the country, and it is also an indispensable hard dish at the banquet. A plate of steamed pork with rice flour, salty, sweet, crisp, rotten, fat, fragrant and tender, is quite delicious and suitable for all ages.
Steamed meat is made of pork belly with skin as the main material, with rice flour and other seasonings. The marinated meat slices are covered with a layer of rice flour and then steamed in a pot. The rice noodles soaked in oil are soft and waxy, and the meat slices become fat but not greasy because the oil penetrates into the rice noodles. The meat is fat but not greasy, soft and glutinous, and melts at the entrance. Rice noodles also absorb the delicious flavor of meat, which makes people have an endless aftertaste after eating!
White meat with garlic paste is a traditional dish in China, belonging to Sichuan cuisine. This dish requires careful selection of materials, proper cooking and exquisite knife skills. It requires the sliced meat to be thin and even, and the skin, fat meat and lean meat are connected together. When eating, a combination of soy sauce, Chili oil and garlic smells fragrant, and the garlic is rich, fat but not greasy, which greatly increases the appetite.
Garlic paste and white meat have a long history, and the earliest record of "white meat" is "Dream of Tokyo" written by Yu Yuanlao in Song Dynasty. In many restaurants, white meat with garlic paste is a must for diners. When garlic paste is used to make white meat, the pork belly connected with fat and thin is selected, and it is made by boiling, slicing, rolling and cold salad. The dish is spicy and delicious, with rich garlic flavor and crisp and tender.
Crispy pork belly is a network celebrity dish. Since its debut, it has been very popular with diners, especially as a necessary food for many young people to go shopping and relax. The sensual satisfaction overflowing from the mouth has made countless food lovers crazy. The ceiling called pork belly is crisp and fragrant, and even picky girls can't refuse it.
First, wash the pork belly, put it in a pot, add onion, ginger and pepper and cook it in cold water for 20 minutes, then cut the Tian Zige, marinate it with sauce for 30 minutes, pour white vinegar on the skin, sprinkle Shanghai salt, and bake it in the oven. Crispy pork belly skin is crisp and fragrant. After roasting, the fat of pork belly is roasted, so it retains the flavor of meat and is not greasy at all, which is why crispy pork belly is welcomed by everyone.
Rich-tasting bean curd was created by Lanzhou people as a delicious dish that perfectly matches pork belly. This is Lanzhou bad meat. Lanzhou, as a characteristic traditional dish in Lanzhou, Gansu, is rotten in meat, fat but not greasy; Lean meat is red as fire. The more you chew, the better it tastes. It's appetizing, you can't stop.
Lanzhou people celebrate the New Year, rotten meat is bound to be a must-have food on the reunion dinner. Cut pork belly into cubes with similar specifications, add seasonings such as onion, ginger and cooking wine and cook until half cooked. After it is cooled, it is cut into 2 mm thin slices, mixed with red fermented bean curd and other seasonings to make juice, evenly wrapped on each pork belly slice, and then steamed in a pot. The taste is instant and the fragrance is overflowing.