Secret Dongpo Pork
| Pork belly 250g | Rice wine 20g |
| tempeh 10g | Light soy sauce 15g |
| Old soy sauce 20g | Brown sugar 10g |
| Dried chili 1 | Chives 5g |
Step 1
A family portrait of raw materials (dried chili peppers can be omitted);
Step 2
Cut the pork belly into cubes, blanch it in boiling water with cooking wine for 5 minutes, take it out, wash it and trim it into shape;
Step 3
Put the trimmed pork belly into a stew pot, add rice wine, tempeh, light soy sauce, dark soy sauce, brown sugar, dried chili pepper, and then add an appropriate amount of chives;
Step 4
Add enough water to the steamer and bring to a boil over high heat. Cover the stew pot and put it into the steamer over high heat to steam for about 3 hours; decant the soup and then dry steam for 1 hour until the meat is tender.
Step 5
Finished product picture
Step 6
Finished product picture
Step 7
Finished product picture Cooking Tips for Secret Dongpo Pork1. Tempeh is used because the current soy sauce does not have enough flavour. It is used to increase the flavour, but it does not need to be used;
2. Choose a stew pot of appropriate size so that after adding soy sauce, rice wine, etc. to cook the meat juice, the juice can be close to the skin of the meat; if the juice is shallow, steam the meat skin down for 3 hours, then turn it over and steam for 1 hour;
3. Steaming the meat with seasonings is to make the meat taste better and to degrease the fat in the meat. The purpose of dry steaming after decanting the soup is to saccharify the meat to achieve the effect of "fat but not greasy, lean but not fat" and stimulate It smells like steamed canned meat.
4. You can also simmer it in a casserole over low heat, but the effect is not as good as steaming it over water.
