东坡肉做法英语介绍简短，东坡肉的英文怎么读

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Dongpo pork is a traditional Chinese dish that originates from the Song Dynasty, named after the famous poet Su Dongpo. It is a dish that has been passed down for generations and is known for its rich and savory flavor. Today, I will introduce how to make Dongpo pork at home for those who are interested in Chinese cuisine.

Ingredients: - 500g pork belly, cut into 4-5cm cubes - 1 small piece of ginger, sliced - 2 green onions, cut into sections - 50g rock sugar - 1⁄4 cup Shaoxing wine - 1⁄4 cup soy sauce - 1⁄4 cup dark soy sauce - 1⁄2 tsp five-spice powder - 2 cups water - Oil for frying

Instructions:

1: Heat up a wok or frying pan over medium-high heat. Add a small amount of oil, and fry the pork belly cubes until the skin is browned and crispy.

2: Add the ginger and green onion to the wok/pan and stir-fry for a moment. Pour in the Shaoxing wine and let it come to a boil.

3: Add the rock sugar to the pan, stirring until it melts and turns a caramel color.

4: Pour in the soy sauce, dark soy sauce, five-spice powder, and water. Bring to a boil.

5: Preheat the oven to 160°C/320°F.

6: Transfer the pork and sauce to a braising dish. Cover the dish and transfer it to the oven.

7: Braise for about 1: 5 hours, or until the pork is tender and falling apart.

8: Once finished, remove the dish from the oven and transfer the pork to a plate. Strain the sauce and return it to the dish.

9: Pour the sauce over the pork, making sure each piece is evenly coated.

10: Serve hot with rice or steamed vegetables.

Dongpo pork is one of China’s great culinary achievements, and it’s no wonder why. With a rich, savory flavor and tender texture, it’s hard to resist. By following these simple steps, you can recreate this traditional dish in the comfort of your own home. Enjoy!

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