Dongpo Braised Pork
2024-07-30 14:59:42 4067
The legend of Dongpo Braised Pork is naturally that it is to make Su Dongpo, a great writer who strives to make progress. I won't say much about the beautiful story. For example, this Dongpo Braised Pork, because of its unique practice, is crisp but not rotten, fragrant but not greasy. It is indeed a delicacy. In order to make Dongpo Braised Pork look alike not only in spirit but also in shape, I specially asked my husband to run a long distance with me, picking some thin reed leaves to make meat. I even wove a grass mat with leaves and stems. Hehe, as a family chef, I must have put in enough effort!
Details of ingredients
Technique
Steps to make Dongpo Braised Pork
![]()
1. Choose meat with five flowers and three layers. The pork I bought today has a deep layer, and the raw meat is about 7 centimeters thick. I bought a lot today, but this dish takes time. Make more at once, freeze and store, and it will be convenient for the next time![]()
2. Cut the meat into large pieces, add cold water to the pot, boil for about 3 minutes after the water boils, and remove blood foam and impurities.![]()
3. Put a small amount of water in the pot and add rock sugar to stir fry the sugar color![]()
4. Stir fry until the big bubbles turn into small bubbles, and then the color will become darker. However, the photo was taken a little earlier, otherwise the sugar will be burnt![]()
5. Pour in a small amount of boiling water to make a sugar color.![]()
6. Place a bamboo mat at the bottom of the clay pot. If I didn't have one, I wove a disposable one using the stems of fine reed leaves,![]()
7. Spread ginger slices and scallions on top![]()
8. Cut the cooked pork belly into 2-3 cm square pieces and fry them with grass rope. I also used reed leaves to tie it.![]()
9. Place the meat pieces in a pot with the skin facing down, add soy sauce. I used braised soy sauce and poured in the sugar and yellow wine.![]()
10. Then cover the pot and bring it to a boil over high heat. Reduce the heat to low and simmer for 2 hours. Try not to open the lid in the middle, allowing the sauce, which is the flavor of reed leaves, to fully immerse in the meat![]()
11. After simmering, flip over the meat skin and add a little salt. If the soy sauce used is salty enough, you can skip the salt and simmer for about 10 minutes to make the salt taste even.![]()
12. Finally, I put the meat into the stew pot. I made too much meat, so I used a small clay pot, which also filled two clay pots. Pour in the soup as well![]()
13. Cover the cage and steam for another 30 minutes.
