I remember once traveling in Jiangnan, I was fortunate to eat Dongpo meat in a restaurant, and I never forgot it after I came back, and every time I think of it, I will unconsciously drool!
Today I finally studied the practice, I don't know if it's authentic, anyway, it's very delicious, and the taste of the big restaurant is similar, fat but not greasy, melt in the mouth, soft and glutinous!
The method is very simple, the kind that you can do with your hands, so try it when you have time at home!
✅ Ingredient Preparation:
pork belly, ginger, garlic slices, dried peppercorns, a can of beer, light soy sauce, seasoning;
✅ Steps:
1️⃣: The pork belly bought back burns the skin until it is slightly yellow (the key to not being fishy), then washes it and scrapes off the burnt part with a knife, washes it and then cooks it in a pot under cold water, adds green onions, ginger, dried peppercorns, boils in water until it is ripe, and then takes it out and cools;
2️⃣: After cooling, cut into large squares, and cross the meat skin with a knife (do not cut it off);
3️⃣: Spread green onions and ginger slices in the casserole, put the cut meat pieces on it, and put the meat skin side down;
4️⃣: Seasoned ➕ light soy sauce ➕ A can of beer ➕ star anise ➕, dried chili pepper ➕ cinnamon ➕ bay leaves, cover the lid and simmer for 45 minutes, the moment you open the lid is really fragrant, even eating three bowls of rice is not enough!
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