Everyone is familiar with the dish Dongpo Pork, but how many people know the origin of the name Dongpo Pork?

Let me talk to you about the history, origin and cooking method of Dongpo Pork.

Dongpo pork, also known as rolled pork and Dongpo braised pork, is a special traditional dish in Meishan and Jiangnan areas.

Dongpo pork can be found in Zhejiang, Sichuan, Cantonese and other cuisines, and the methods vary from place to place. Some are boiled first and then steamed, and some are simmered directly to collect the juice.

The materials and shapes of Dongpo Pork are similar. The ingredients are all pork belly, and the finished product is all neatly arranged large pieces of meat. It is translucent red, the color of agate, soft but not rotten, and fat but not greasy.

As the name suggests, "Dongpo Meat" is related to the great writer Su Dongpo. From this point of view, Su Dongpo is not only a great writer, but also a complete foodie.

In fact, Su Dongpo cooked many dishes, but the one that has been handed down to this day is Dongpo Pork, which is more famous.

In the Yongxiu area in northern Jiangxi (i.e. Yongxiu County, Jiujiang City, Jiangxi Province), every banquet or banquet starts with two big bowls and vegetables, symbolizing harmony.

Then came two large bowls of large pieces of pork tied with straw.

Two bowls of pork like this are placed on a sumptuous banquet, which has a unique flavor.

Take your scissors, cut the straw, and enjoy.

Crispy and chewy in the mouth.

The aroma of meat also has the fragrance of straw.

It is refreshing and has endless aftertaste.

This kind of meat is Dongpo meat.

There is a legend about the origin of Dongpo meat.

During the Xining reign of Emperor Shenzong of the Song Dynasty, Su Shi was sent to Xuzhou as the magistrate. During his tenure, the local area was hit by floods. Su Shi fought with the people, built embankments to protect the city, and worked with the people to tide over the difficulties.

In order to express their gratitude to this good official, the local people added meat to show their gratitude. Su Shi declined, so he prepared the meat himself and gave it to the people.

The common people thought that this kind of pork was delicious, so they followed suit one after another.

This is the predecessor of Dongpo Pork, "Reward Pork".

Later, Su Shi was demoted to Huangzhou, and his nickname "Dongpo Jushi" was also spread at that time.

Su Shi also promoted this method of cooking meat in Guangzhou, so Dongpo meat became popular.

In Huangzhou, Su Dongpo had a lot of free time, wandering around and hanging out with fishermen and drunkards. He also opened a piece of land on the east slope of the river, calling himself "Dongpo layman" and burning the famous Dongpo.

Pork.

Dongpo Rou said: ? Fish cooked quickly, meat cooked slowly.

?These two sentences come from cooking experience.

"Yunxian Miscellaneous Notes" written by Feng Zhi of the Tang Dynasty said: Huang Shengri enjoyed three kilograms of venison and cooked it from the morning until the sun's shadow fell under the west gate. He was happy and said: "The heat is enough."

?It can be seen that the heat of the pork is the most important.

Some people often like to eat Dongpo pork, which is to cut the meat into large pieces and cook it slowly with soy sauce, good wine and seasonings. It is delicious.

This method was created by Su Dongpo in the Song Dynasty. When he was in Huanggang, he once wrote a poem about eating pork like this: "Huangzhou has good pork, but the price is as low as dung."

The rich refuse to eat, and the poor cannot cook.

Boil the fire slowly and boil less water. When the heat is sufficient, it will be beautiful.

Get up and make a bowl every day, and you will be so full that you will not care about it? This shows that Su Dongpo's method of cooking meat is wonderful.

The preparation of "Dongpo Pork" is not difficult. The method is: cook large pieces of pork belly and then cut it into suitable cubes. Put green onions and ginger cubes on the bottom of the casserole.

Place the pork belly skin side down on the green onion and ginger, add soy sauce, rock sugar, rice wine, green onion knots, cover and bring to a boil over high heat, then simmer over low heat for two hours, then put the meat into a clay pot, cover and seal

, steam it in the steamer until cooked through.

The key to this dish is the three layers of pork belly, especially the first layer of fat under the skin should be thicker.

If you buy the wrong meat, it will be difficult to make it no matter how long you spend and no matter how good the ingredients are. Only by choosing the right ingredients and stewing for a long time can the meat be cooked with distinct layers and a rich texture without becoming dry.

Fat but not greasy taste.

During the cooking process, using rice wine instead of water to roast the meat can remove the fishy smell and make the meat tender.

Don’t ignore the last step of steaming the meat, it will enhance the flavor.

Nowadays, there is the name of Dongpo Pork in the food, which means that it is rotten and boiled meat. The cook in the place can do it, or it means that Dongpo should not be insulted in this way, and I say that the Po's master takes it for himself.