Homemade Dongpo Pork
Ingredients
- Pork belly 700g
- Onions and ginger Appropriate amount
- Shaoxing wine (or cooking wine) 2 tablespoons
- Salt 2 spoons
- Eight anise 2 pcs
- Brown sugar 1 spoon
- Rock sugar A few pieces
- Steamed fish soy sauce (or light and dark soy sauce) 2 tablespoons
- Cinnamon A little
- Fragrant leaves A little
- Vegetable oil 2 tablespoons
- Stock (water) Appropriate amount
Steps
1. Wash the pork belly, heat it in cold water, boil the water and skim off the foam
2. Remove and cut into large pieces
3. Heat the oil in the pan and stir-fry the pork belly pieces. This will make the cooked fat part not greasy and very fragrant. Remove and set aside
4. Cut the green onion into sections, slice the garlic, and prepare ginger slices, cinnamon bark, bay leaves, star anise, etc.
5. Place a bamboo grate on the bottom of a large casserole, first place onions and ginger, then arrange the pork belly with the skin side down
6. Add brown sugar, white sugar, salt, steamed fish soy sauce, Shaoxing wine and star anise, and put some scallions on the surface.
7. Cover the pot, seal the edge of the casserole with a towel, bring to a boil over high heat, and simmer over low heat for about half an hour. If the sides of the pot can be sealed tightly, there is no need to add water, just increase the amount of wine. If the seal is not tight, add some water
8. After half an hour, open the lid, turn the meat over, and simmer on low heat for another half hour. Be careful of steam scalding when turning with chopsticks
9. Remove the large casserole from the heat and skim off the upper layer of oil
10. Put the meat skin side up into a small clay pot and let the juice collect
11. Done. The other ones were eaten first and a few pieces were left for taking pictures, so I won’t pose them
12. Choose pork belly with skin, either fat or thin, with alternating between fat and thin.
13. When the soup is collected at the end, the fat part is already crispy. When putting it from the large casserole to the small casserole, do not use chopsticks too hard.
14. I used an old sushi curtain for the bamboo grate. I bought a new sushi curtain. I cut the old one into small pieces and used it as a base to prevent the meat from falling to the bottom and getting stuck in the pan.
Tips
- The meat simmered in a casserole for an hour over low heat tastes really different from the meat cooked directly in an electric pressure cooker. If you don’t believe me, try it~ ~:)
