Mencius said, "A gentleman should not cook," enjoying fine cuisine is a sophisticated activity, while cooking and preparing food is inappropriate.Su Dongpo didn't care much; he not only loved to eat, but also loved to cook and create many famous dishes that are still popular today.Like his poems and articles, "famous throughout the land."Among them, the most famous isDongpo Pork.Done.Today, I will introduce a home-style recipe for Dongpo Pork.

The origin of Dongpo Pork

Besides learning a home-style recipe for Dongpo Pork, let's first look at its origin.According to legend, Dongpo Pork originated from when Su Dongpo was exiled to Hangzhou, he created it based on the previous methods, braising pork with wine,and simmering itinto red braised pork.As a famous dish, Dongpo Pork originated in Huangzhou, then became popular in the Jiang and Zhejiang regions, and is now considered a national dish.In the Jiang and Zhejiang regions today, every New Year's Eve, every household will cook Dongpo Pork to celebrate the New Year.A detailed explanation of the authentic home-style recipe for Dongpo PorkIngredients

Main ingredients: pork belly

500g, leafy vegetables

400g.Seasonings: chopped green onions,ginger, 50g each, salt 2g,white sugar, 80g,soy sauce, 100g, flower wine 300g, small

fennel, 3g.Method1. After boiling the pork belly, wash it, then put it in a pot to cook until 80% cooked, then take it out, wipe it dry with a clean cloth, and brush some soy sauce on the skin, then deep-fry it until golden brown, and cut it into 4cm squares.2. Turn on the heat, add 25g of chopped green onions and ginger, then add the cooked pork belly, with the skin facing down, then add the remaining green onions and ginger, add the remaining seasonings, boil, then turn the heat down and cover the pot for 2 hours until the sauce is thick.3. Blanch the leafy vegetables and place them at the bottom of the dish, then add the pork belly, and pour the original sauce on top.Tips for the home-style recipe for Dongpo Pork1. First, cook the pork belly until 80% cooked, which can make some of the fat dissolve in water, so the meat is not greasy.2. Throughout the stewing process, keep the skin facing down, so the meat will be bright red.3. Before deep-frying, first scrape off the oil on the skin surface with a knife, then wipe it dry with a clean cloth, and brush some soy sauce on the skin, which can make the skin turn golden.

4. Because this dish uses a lot of wine, the sauce at the end is mainly oil and wine, which is very easy to burn, so after seasoning, cover the pot tightly and simmer over low heat.

5. Blanch the leafy vegetables and place them in the dish, this is to remove the oil from the meat (you can also use other

green vegetables).

Home-style recipe for Dongpo Pork

Materials

Main ingredients: 500g pork belly, 150g chicken bones.

Seasonings:

Sichuan peppercorns,

cooking wine, white sugar, chopped green onions, ginger, salt, vegetable oil,

chicken broth.Method1. Rinse the pork belly and chicken bones, then blanch them, and drain the water. Then rub white sugar on the

pork skin, and fry it in a pot until golden brown.

2. Place the chicken bones in a sand pot, then place the pork belly with the skin facing down, add chicken broth, and cook over low heat for 3 hours, then add salt in the last 30 minutes.

3. After the pork is cooked, take it out and place it on the plate;

4. Pour the sauce over the meat.Sichuan peppercornsAlso, rice wine, white sugar, chopped green onions, ginger, salt, vegetable oil.Chicken broth.

Instructions

1. Rinse pork and chicken bones, drain the water, and thenPlace pork skin onand fry in hot oil until golden yellow, then remove.

2. Place chicken bones in a pot, place the pork skin facing down in the pot, add chicken broth and bring to a boil. Add chopped green onions, ginger, Sichuan peppercorns, rice wine, and white sugar. Simmer over low heat for 3 hours. Add salt 30 minutes before the meat is tender.

3. Once the meat is tender, remove and arrange on plates.Pour the concentrated broth over the meat.