BRAISED PORK BELLY DONG PO ROU
Dong Po Rou (东坡肉) is a normal dish of braised red meat belly, supposedly created by Su Dong Po (January 8, 1037 – August 24, 1101), a noted writer, poet, painter, calligrapher, pharmacologist, gastronome, and statesman of the Song dynasty. Over the centuries, this Braised Pork Belly Dong Po Rou dish has develop into very popular, and as soon as you style it, you’ll understand why.
At a vast rummage sale I went to recently, I discovered those adorable little clay pots which you simply see within the photos, and I knew it was time to make this braised red meat stomach (as it's typically served in those types of clay pots at fancier restaurants in China). Can you image this Dong Po Rou being served at a dinner get together or household gathering? I assume that could be fairly impressive! And trust me after I inform you…if you understand how one can activate the stove, you may understand how one can make this dish. The complete cooking task simply consists of simmering (and/or steaming). The red meat stomach soaks up all of the excellent flavors whereas simmering, and it melts on your mouth with out being greasy.
The secret's to decide on a good piece of red meat belly––the piece I used is a little bit on the tilt side, however it ought to ideally have even layers of fats and meat. If you're keen on our Hong Shao Rou recipe (our Shanghai-styled braised red meat belly), which could be very genuine but in addition unusually simple, this braised red meat stomach Dong Po Rou could be a treat. It’s fundamental to make, powerful in style and unique in texture. You won’t be disappointed!
Braised Pork Belly Dong Po Rou
This braised red meat stomach recipe, or "dong po rou" in Chinese, is a beautiful, traditional, and rather fundamental dish to make. All you desire is 7 ingredients!
Ingredients:
2 pound slab of red meat stomach (900g)
3 bunches scallions (washed and cut in half lengthwise)
8 slices ginger
2 cups Shaoxing wine
2/3 cup pale soy sauce
2 1/2 tablespoons darkish soy sauce
4 - 5 oz. rock sugar (depending on wanted stage of sweetness)
Instructions:
Wash the red meat stomach as a complete piece. Blanch it complete in boiling water for one minute and drain. This task will get rid of any impurities and likewise permits you to extra certainly cut the red meat stomach into same-size pieces. Cut the red meat into 3 x 3 inch pieces. You too can make them 2 x 2 inches when you're keen on them smaller. Set aside.
In a medium clay pot (preferably) or a medium (4-quart) normal pot, lay the scallions on the backside in a thick, even layer. The scallions ought to hide the complete backside of the pot. Space the ginger slices frivolously over the scallions.
Next lay the red meat stomach skin-side down on ideal of the ginger and scallions. Pour over the Shaoxing wine, pale soy sauce, and darkish soy sauce. Add the rock sugar to the pot as well.
Now hide the pot and region it over medium excessive heat. Once the liquid within the pot consists of a boil, as we speak turn down the warmth to low and simmer for 90 minutes. No ought to stir.
After 90 minutes, you've 2 choices:
Turn the red meat stomach skin-side up within the pot, cover, and permit simmer for one other 90 minutes. With the warmth on the lowest setting, there ought to be lots of liquid within the pot to prepare dinner the red meat by way of the complete process––no ought so as to feature further liquid.
Transfer the red meat to a heat-proof plate, skin-side up (I used the small clay pots you notice within the photos). Drizzle with a few of the braising liquid, and region in a steamer for one other 90 minutes.
Both ways ought to yield tender, delicious results! When serving, move the red meat items to a plate. At this point, you possibly can warmth the braising liquid in a saucepan to scale back the sauce and drizzle it over the pork.
Nutrition
Calories: 590kcal | Carbohydrates: 17g | Protein: 12g | Fat: 60g | Saturated Fat: 22g | Cholesterol: 82mg | Sodium: 489mg | Potassium: 281mg | Fiber: 1g | Sugar: 15g | Vitamin A: 160IU | Vitamin C: 3.1mg | Calcium: 16mg | Iron: 1mg
At a vast rummage sale I went to recently, I discovered those adorable little clay pots which you simply see within the photos, and I knew it was time to make this braised red meat stomach (as it's typically served in those types of clay pots at fancier restaurants in China). Can you image this Dong Po Rou being served at a dinner get together or household gathering? I assume that could be fairly impressive! And trust me after I inform you…if you understand how one can activate the stove, you may understand how one can make this dish. The complete cooking task simply consists of simmering (and/or steaming). The red meat stomach soaks up all of the excellent flavors whereas simmering, and it melts on your mouth with out being greasy.
The secret's to decide on a good piece of red meat belly––the piece I used is a little bit on the tilt side, however it ought to ideally have even layers of fats and meat. If you're keen on our Hong Shao Rou recipe (our Shanghai-styled braised red meat belly), which could be very genuine but in addition unusually simple, this braised red meat stomach Dong Po Rou could be a treat. It’s fundamental to make, powerful in style and unique in texture. You won’t be disappointed!
Braised Pork Belly Dong Po Rou
This braised red meat stomach recipe, or "dong po rou" in Chinese, is a beautiful, traditional, and rather fundamental dish to make. All you desire is 7 ingredients!
Ingredients:
2 pound slab of red meat stomach (900g)
3 bunches scallions (washed and cut in half lengthwise)
8 slices ginger
2 cups Shaoxing wine
2/3 cup pale soy sauce
2 1/2 tablespoons darkish soy sauce
4 - 5 oz. rock sugar (depending on wanted stage of sweetness)
Instructions:
Wash the red meat stomach as a complete piece. Blanch it complete in boiling water for one minute and drain. This task will get rid of any impurities and likewise permits you to extra certainly cut the red meat stomach into same-size pieces. Cut the red meat into 3 x 3 inch pieces. You too can make them 2 x 2 inches when you're keen on them smaller. Set aside.
In a medium clay pot (preferably) or a medium (4-quart) normal pot, lay the scallions on the backside in a thick, even layer. The scallions ought to hide the complete backside of the pot. Space the ginger slices frivolously over the scallions.
Next lay the red meat stomach skin-side down on ideal of the ginger and scallions. Pour over the Shaoxing wine, pale soy sauce, and darkish soy sauce. Add the rock sugar to the pot as well.
Now hide the pot and region it over medium excessive heat. Once the liquid within the pot consists of a boil, as we speak turn down the warmth to low and simmer for 90 minutes. No ought to stir.
After 90 minutes, you've 2 choices:
Turn the red meat stomach skin-side up within the pot, cover, and permit simmer for one other 90 minutes. With the warmth on the lowest setting, there ought to be lots of liquid within the pot to prepare dinner the red meat by way of the complete process––no ought so as to feature further liquid.
Transfer the red meat to a heat-proof plate, skin-side up (I used the small clay pots you notice within the photos). Drizzle with a few of the braising liquid, and region in a steamer for one other 90 minutes.
Both ways ought to yield tender, delicious results! When serving, move the red meat items to a plate. At this point, you possibly can warmth the braising liquid in a saucepan to scale back the sauce and drizzle it over the pork.
Nutrition
Calories: 590kcal | Carbohydrates: 17g | Protein: 12g | Fat: 60g | Saturated Fat: 22g | Cholesterol: 82mg | Sodium: 489mg | Potassium: 281mg | Fiber: 1g | Sugar: 15g | Vitamin A: 160IU | Vitamin C: 3.1mg | Calcium: 16mg | Iron: 1mg
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