Dongpo's braised pork, also known as roast meat, Dongpo meat, is a traditional dish of Meishan and Jiangnan. Dongpo's braised pork is found in Zhejiang cuisine, Sichuan cuisine, and E cuisine. There are also different practices in different places. They are cooked first and then boiled. They are cooked first and then steamed.
The main ingredients and shapes of Dongpo's braised pork are similar. The main ingredients are half-fat and thin-skinned pork. The finished dishes are all neatly arranged mahjong blocks. The red is translucent, the color is like agate, and the piece is tasted and soft. Not bad, fat but not greasy.
600 grams of fine pork, jujube 6, small chives 300 grams, ginger 20 grams, rice wine 500ml, rock sugar 20 grams, sugar 10 grams, braised soy sauce 100ml, salt 3 grams.
1. Wash the ginger and cut into large pieces, and wash the small shallots.
2. Cut the pork belly into small pieces of square size and square size. Tie each piece of meat with a string.
3. Drain the pork belly and drain the water.
4. Spread the bamboo scorpion on the bottom of the casserole and lay a layer of small shallot on the bamboo scorpion.
5. Put the pork belly in the drip, and put the skin down in the casserole.
6. Put the ginger slices evenly on the meat. Put a layer of small shallots. Add rock sugar and jujube.
7. Add salt, sugar, braised soy sauce and rice wine, the soup should be flush with the meat.
8. Cover the lid, boil over medium heat, and simmer for 2 hours.
9. Open the casserole and remove any excess chives.
10. Remove the meat gently, put it in a steaming bowl, and pour the broth of the stew.
11. Into the steamer, steam for 1 hour.
12. Take out the pan and serve.
In 1956, among the 36 famous dishes in Hangzhou, Dongpo's braised pork was listed.
In December 2015, at the 6th member representative conference of Hubei Cooking Hotel Industry Association, six local dishes in Huanggang City were identified as Hubei famous dishes and Chinese famous dishes. These include Huangzhou Dongpo's braised pork.