Dongpo pork is a traditional Chinese dish named after the Song Dynasty writer Su Dongpo. It is a meat dish made with pork and seasonings simmered slowly. Generally, pork belly is selected from pork, which is cut into pieces, marinated, and slowly simmered. Its fat but not greasy, melt-in-your-mouth taste is very popular with people.
For an authentic taste of Dongpo meat, the best place to visit is one of China's well-known traditional or specialty restaurants. These restaurants usually have a team of professional chefs and strict production processes to ensure that the taste and texture of Dongpo meat meets authentic standards.
The essence of Dongpo meat is:"Cooking on a simmer"。The simmer is a medium-low temperature to make the meat tender and delicate without overcooking it too dry. The process of cooking Dongpo meat requires patience and skill, and it needs to be simmered slowly to allow the meat to penetrate the sauce and achieve a tender, melt-in-your-mouth effect. In addition, the ratio of seasonings and cooking time are also the key to making Dongpo meat, and only by mastering these details can you make authentic Dongpo meat.
Usually when making Dongpo meat, cotton thread is used to tie the meat well. The purpose of this is to keep the pieces of meat in shape and tightness so that they can be marinated and cooked evenly. **It also helps to make Dongpo meat absorb seasonings more evenly during cooking and keep the meat soft and tender. After cooking, the cotton thread needs to be removed and sliced or diced for eating.
To burn a beautifully colored Dongpo pork, you can follow these steps:
1. Choose the right meat: Dongpo meat usually uses pork belly, fat and thin, and there is more fatty meat, so that the cooked meat will be more tender and delicious.
2. Handle the meat pieces: cut the pork belly into evenly sized meat pieces, then blanch them with boiling water to scald off the residual blood and impurities on the surface of the meat, and then remove them for later use.
3. Stir-fry the sugar color: Put an appropriate amount of white sugar in the wok, and cook over low heat until the sugar begins to melt and slowly turns golden brown. Be careful not to get it off and keep track of the heat.
4. Add seasoning: Put the blanched meat pieces into the sugar color and stir-fry evenly, then add cooking wine, light soy sauce, dark soy sauce, ginger slices, green onions, star anise, cinnamon and other seasonings, and stir well to make the meat pieces evenly colored.
5. Add water and stew: Transfer the fried meat pieces to the casserole, add an appropriate amount of water, and the amount of water should be just over the meat pieces. Cover the pot and simmer over low heat for 1-2 hours until the meat is soft and glutinous.
Through the above steps, the meat can be burned with a beautiful red and bright color. Pay attention to the heat during the stewing process, so that the meat becomes soft and delicious, and the color is bright.