I haven’t tried using it yet in more traditional dishes like this one, but you had me at pork belly! Above all the talents that are named above, it’s also said that Su Dongpo is a great cook and braised pork belly is his specialty. When we were studying Su Dongpo at school, I thought of him as the Da Vinci of China. The Dongpo’s braised pork also known as “rolling meat” and “Dongpo stewed meat”, is a traditional specialty of Meishan and Jiangnan. My family loves it. Dongpo pork (traditional Chinese: 東坡肉; simplified Chinese: 东坡肉; pinyin: dōngpōròu) is a Hangzhou dish which is made by pan-frying and then red cooking pork belly. Depressurise and flip the pork pieces skin-side up in the pot. Honestly, there’s nothing intimidating about this dish; if you respect the building blocks and cook it low-and-slow, you will end up with an amazing dish. Remove pork & pour away the water. I absolutely love pork belly, but have never been brave enough to cook it before! Found this super cool, CABBAGE STIR-FRY WITH HAM (OR BACON) | 火腿炒高麗菜, CRUNCHY POTATO STIR-FRY WITH VINEGAR | 醋溜土豆絲, How to Make Tofu From Scratch (Nigari Style)| 鹽滷豆腐製作, Preserved Radish Omelette | 菜脯蛋 (CàiPǔDàn / CàiBòNēng). amzn_assoc_linkid = "43f7337b5471c1a478a22055a092fae8";
. It's crazy how something so heavenly is created with only 4 ingredients. ShaoXing is often used in cooking or marinated with herbal medicine for drinking because of it’s distinct sweet flavor and aroma. amzn_assoc_region = "US";
Mix well and bring to a boil. I’m a Sommelier and as I was reading your information about soy sauce I was conjuring up some wine pairings. As I mentioned, this is a pretty complex subject – but the best advice I can give is to look for something traditionally fermented and to taste a little to see if you like it. In Uncategorized by SeanMarch 29, 201610 Comments. Dongpo meat is excellent in color, aroma and taste. Use the blade of the knife to remove any hair and impurities on the surface of the skin. Cheers! Just look at that red glaze! It’s even harder to find pork with skin on. In the most traditional recipe of Dong Po pork, some said that no water is added to the dish. Leave pork in the pot until ready to slice and serve. * Percent Daily Values are based on a 2000 calorie diet. Lightly season the other side of pork belly with salt. My father-in-law (who’s Taiwanese) immediately commented on how glossy it looked and said that was a good sign! ha,ha. Bring a large pot of water to a boil, and stir in the pork … Note: This nutritional information is my best guess for a single serving (1/4 serving). It’s absolutely necessary that you use the two different soy sauces, and that you use them judiciously. He often wrote about food and cooking in his poems, and his recipe for the braised pork belly is in one of them. Put pork back into pot & cover with water. Just kidding, I don’t think that dish is named after him too. I took that as a compliment. Remove, drain, and rinse briefly with cold water to stop them from cooking any further. It’s something that’s actually really simple to make, it takes some time to cook but the results is so worth it. AND it definitely impresses your guests. It’s funny you mention wine pairings – I think that’s one of the hardest things to figure out when it comes to Chinese food. While the pork is resting, bring a pot of water to a boil. Blanch pork in a pot of boiling water. I love how rich and glossy the sauce looks… definitely my kind of dish! Dongpo Rou (Chinese Red-cooked Pork Belly). Each layer of this dongpo pork pyramid is truly a taste of heaven. In Food & Wine, Kellie from Princess & The Yard Ape. I see why you are getting all the recognition that you are. Steam the pork for 30 minutes over high heat or until the skin and meat are very soft. First off, let me say that I love the way you’ve written this post and if it’s consistent with the rest of your content, you will now have an official stalker – ha,ha. amzn_assoc_ad_mode = "manual";
Place entire pork belly into a pot and fill with cold water until fully submerged. That part is fairly intuitive, but the most important distinction between the varieties has to do with flavour; dark soy sauce is actually lighter tasting and less salty than light soy sauce. Second, the sodium levels I’ve given are an estimate based on the amount of sauce you’ll actually end up eating. That was an interesting experience. amzn_assoc_placement = "adunit";
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