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| 2010/05/28 14:53:46瀏覽554｜回應1｜推薦10 | |
Dongpo pork (東坡肉) is a famous Hangzhou dish which is made by pan-frying and then red cooking pork belly. The pork is cut to around 2 inches square in dimensions, consisting of half fat and half lean meat. The dish is named after revered Song Dynasty poet, artist and calligrapher Su Dongpo, who is supposed to have invented, or at least inspired it. The meat should be so tender that you can quite easily pry it away in small pieces with chopsticks. As it is made from a slab of pork belly, there is a lot of fat, but the lengthy cooking time (3-1/2 hours) results in fat sans much of its greasiness. Eat as little of the fat as you choose. The accompanying ginger and plainly cooked broccoli also help offset the fat. You will need at least four hours to make dongpo pork during which time it is simmered twice, braised, sautéd and steamed. Twice cooked pork (回鍋肉) is probably the best-known Sichuan-style Chinese dish. The process of cooking twice cooked pork involves boiling belly pork steak chunks in hot water with slices of ginger and salt first, then after being cut into thin slices, the pork is returned to a wok and shallow fried in hot oil. The most common vegetables to accompany the pork in twice cooked pork are cabbage and peppers. Steamed pork with mustard greens (梅菜扣肉) is a Chinese dish from the Hakka people. It is very popular and tasty but contains a lot of saturated fat. Mei cai kou rou inspires a vicious culinary rivalry between two major port cities. Both Guangdong and Ningbo claim to have invented it. Perhaps no one will ever agree on the provenance of this dish. At least we can reach consensus on one thing: streaky, fatty pork belly is downright yummy when it’s boiled, deep-fried, steamed, sliced, sauced and served over a bed of preserved mustard greens.
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