Braised Dongpo Pork 东坡肉

Braised Dongpo Pork
Style of cooking: Zhejiang cuisine
Flavor: salty and fresh
As the legend has it: in the Yuanyou period of the Song Dynasty, Su Dongpo worked in Hangzhou, once he lauched civilian workers to dredge the West Lake. After the project was completed there was a causeway on the West Lake which not only worked as a means for water conservation for the people but also improved the beautiful view of the West Lake. The common people gave him pork and yellow rice (or millet) wine as a gift thanking him for being a benefactor of Hangzhou. Su Dongpo attributed the West Lake’s dredging to the civilian workers, so he asked that the chefs cook the pork according to a specific method of braising meat – “with gentle heat and a little water, the dish will be delicious after heating at the correct temperature for the right amount of time”, and then presented this delicious dish to the civil workers in appreciation of their services. The pork’s special preparation meant that it was crisp but not overcooked, oily but not greasy and that it was very tasty. “Braised Dongpo Pork” soon became the words on everybody’s lips as well as being a delicious dish.
Streaky pork, ginger, green onion, soy sauce, Shaoxing wine (yellow rice or millet wine) and sugar etc.
Way of cooking:
After the streaky pork is cooked thoroughly, strip and slice it; then put the green onion and the ginger on the bottom of the pan. Place the streaky pork on the green onion and ginger, keeping the surface down; add soy sauce, sugar, Shaoxing wine and shallots; cover with the lid and boil them at a high temperature then stew with gentle heat for two hours; put the pork in a terrine, cover with the lid and seal it up with Taohua paper, then steam the pork in a steaming basket.

Leave a Reply

Your email address will not be published. Required fields are marked *