东坡肉

In my opinion, the Dongpo pork a combination of hardcore and freshness. Hardcore means it needs a lot of seasoning and spice such as sault, sugar and anise.
Put blanch pork in pot and cover with cold water. Bring it to a boil, and simmer for 2-3 minutes Pull the pork out and wash it, then chop it into small pieces. Put ginger, garlic and pork into a marmite like the following pictures.
Scatter some rock candies. Add sauce and yellow wine. (no water, no salt) Lid the marmite and bring it to a boil. Then simmer it over a slow fire for 3-4 hours, until the gravy is viscous. Transfer pork to a steamer and pour gravy on the pork. (Remember to put pork skin upwards) Steam it for an hour. (no water)
When cooking, first，she would like to use a huge iron pot and heat it up with firewood. Second, she will use lotus leaf to make the pork smell fragrant. Third ， she will use a net made from bamboo， which does not only have the same function as the leaf， but also help the pork fix its shape.
I love this dish mostly because my grandmother, who is quite good at cooking the Dongpo Pork. She has her own unique secrets on how to cook the Dongpo Pork.
Similar situation may occur when western people hear about the dish Buddha Jumps Over the Wall. In fact, the dish has nothing to do with Buddhism, it just uses a exaggerated rhetoric to show that the dish smells so delicious that even Buddha cannot help but jump over the wall to enjoy it.
Subsequently, Sushi became Hangzhou Prefecture and did many things that were beneficial to the local people, that was why he enjoyed the love and respect of the local people. It also made Dongpo Pork popular in Hangzhou and became a famous dish in the locality.
Take Dongpo Pork as the example, it is famous for its maker—Su Dongpo, the great poet in Song Dynasty.
However, when westerners see the name, they may probably regard Dongpo as a place that abounds in pork or a name of a famous kind of pig.
exactly amaze you.
Since I have memories, the Dongpo Pork has always been the requisite dish during festivals. It leaves my taste bud pleasure, it also makes me impressed by the love from my grandmother.
While freshness lies in its taste. On biting the meat, you will find its soft surface beneath that is the delicious lean meat. Then you chew the meat slowly and carefully, you will taste a little bit sweet. The feeling will
In conclusion, different ways of naming represent the diverse ways of thinking of a people. Westerners are more realistic while our Chinese are romanticists, it is hard to say which one is better because both of them contribute to the prosperity of human civilizations.
Origin of Dongpo Pork
One day, Sushi had a guest in his home, so he wanted to cook pork to serve his guest. He put the pork into the pot and cooked it over a slow fire and then began to play chess with his guest. After they finished playing chess, Sushi recalled that the pork was still in the pot. He thought the pork must have been scorched, but when he opened the pot cover, it smelt so good and the pork took on a reddish bright color. They tasted a bite and felt it was very delicious. Therefore, Sushi was inspired from it, and often cooked this dish since then.
Ingredients 1kg pork belly 2 tablespoons vegetable oil 1 tablespoon tea leaves 4 stalks scallions 7 cm length fresh young ginger
Sauce Ingredients 1 cup water 8 cloves garlic 1 tablespoon black peppercorns 4 tablespoons soy sauce 2 tablespoons yellow wine( Shaoxing wine) ½ tablespoon sesame oil 2 tablespoons sugar
Sushi w of this dish.
“洗净铛，少着水，柴头罨烟馅不起。待他自熟莫催他， 火候足时他自美。黄州好猪肉，价贱如泥土。贵者不肯 食，贫者不解煮。早晨起来打两碗．饱得自家君莫管。”
The local people in Huangzhou named the bouilli as Dongpo Pork in honor of the great poet Sushi. The chefs later on added two materials in Dongpo Pork so as to make the dish more meaningful--winter bamboo shoots[冬(东)笋]and spinach[菠(坡)菜].
Thank You!
Dongpo Pork
Unlike western dishes, whose names are often according to the raw material, a lot of Chinese dishes are named after their makers, which may lead to cultural misunderstandings.