If you have the idea of having all kinds of Chinese food, you’d regret if you didn’t try Zhejiang Cuisine. Actually, Zhejiang cuisine is one of the eight major cuisines in China. And it is famous for focusing on the ingredients themselves and cooking with patience and precision.
Variety and season is the most important spot of the raw materials of Zhejiang cuisine, so as to fully reflect the tenderness and crispness of those materials. Seafood, fruits and vegetables are all in season, while poultry and livestock are mostly special products in somewhere, which fully reflects the freshness and parts of Zhejiang cuisine, and follows the principle of “the order of four seasons”.
This article, in deed, will give some directions on how to make Braised Dongpo Pork, one of the most famous Zhejiang cuisines, at home.
Braised Dongpo Pork is said to have been created by Su Shi, known as Su Dongpo, a poet of the Northern Song Dynasty, as a consolation to him when he was in trouble in his official career.
In 1089, Su Shi became mayor of Hangzhou after a 15-year absence. Unfortunately, in May and June of the following year, heavy rain continued in Hangzhou and finally resulted in flood. Mayor Su Shi led the people to dredge the West Lake and build embankments and bridges, which is known as Su Di nowadays, to survive this difficult period.
In order to thank Su Shi, the people sent him a lot of pork and wine. Instead, Su Shi let the family cook the meat in his self-created way and sent them to the workers to eat. With all surprised, they called the meat Su Shi sent Braised Dongpo Pork.
To make Braised Dongpo Pork we generally need pork with half fat and half lean, cutting it into about two inches of square, and then tie it around with cotton thread.
Firstly, brush a layer of oil on the bottom of the casserole, code on chives and ginger slices. The bottom of the casserole must be covered, otherwise it will stick to the casserole. It’s woth noting that the skin side of meat must be placed to the bottom of casserole.
Add yellow rice wine, soy sauce and crystal sugar at the same time and light a fire. After boiling the casserole pot, simmering gently for an hour. An hour later, turn the meat over and simmer for another 15 minutes.
There you go! You get a dish of thin skin with tender meat, bright red color, taste alcohol juice thick, crisp and shape not broken, sweet waxy but not greasy mouth Braised Dongpo Pork. Here’s a video for you to learn how to make it intuitively before doing it yourself.
In fact, there are many methods to make Braised Dongpo Pork, even maybe every cook does it a little differently. So don’t feel restrained and make your own version of Braised Dongpo Pork. I’d like to end this article with two products you might need. May you succeed.
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