I hope you’ll peruse some of the vegetarian and vegan dishes on the site too – there are plenty of them (and plenty more coming). Third, a long, covered stewing period tenderizes the meat and distributes all of the flavours. By contrast, modern methods like soy hydrolysis can yield a soy-sauce product in only 3 days. Blanch pork in a pot of boiling water. If thicker sauce is desired, remove the pork from the pot at this point and turn the heat up high to render the sauce down to the desired consistency. You can use a turkey baster to help you with this, but try to ensure that you leave most of the sauce. Secondly, your food photography is amazing. Mix well and bring to a boil. In Food & Wine, Kellie from Princess & The Yard Ape. Remove pork and drain well. Bring a large pot of water to a boil, and stir in the pork … 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 the liquid comes to a boil, reduce the heat and simmer for 90 minutes without stirring. First, if the pork is not cooked down enough, or the fat is not skimmed out of the sauce, then you can expect the fat/calorie count to go way up. I took that as a compliment. You’d normally find a summary of the high and low nutritional points here, but this is a bit of a complicated meal to work out. The classic Chinese dish, Dong Po Pork, is named after the Chinese poet Su Dongpo, who, by all accounts, loved pork belly prepared this way. Remove the pork pieces and excess oil, leaving about 2TBsp of lard in the pot. amzn_assoc_region = "US";
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He was just so talented in so many perspective. Throw out water. amzn_assoc_tracking_id = "choochoocac0a-20";
I do hope you’ll give this dish a shot – the pork belly seems a little intimidating, but this is actually a pretty stunningly easy meal to make. The mouthfeel is oily but not greasy and the dish is fragrant with wine. Another Chinese new year classic or enjoyed anytime through out the year really. Soy sauce is pretty much always deep brown, so the distinction based on colour might seem odd. *  Hydrolyzed soy sauce is quick and extremely shelf-stable, but it’s also far less complex in taste. I absolutely love how my mouth watered just by reading about a recipe. (You can also transfer the sauce and the pork to a instant pot(1h)/ rice cooker(2h) without having to watch over it). I have to say – it was pretty amazing. Alternatively braise in pressure cooker for 30 minutes. As you can see from the list of ingredients, this is a meal that is built around the flavour of soy sauce and a handful of Chinese staple ingredients. 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