东坡肉怎么做英文，东坡肉的做法英文

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Dongpo pork is a famous and delicious Chinese dish that has been loved by people for centuries. The dish originated from a famous poet and writer named Su Dongpo, who was also a gastronome. The dish was invented by him and has since become a staple in Chinese cuisine. The dish is made by boiling a piece of pork belly and then braising it in a mixture of soy sauce, rice wine, ginger, garlic, and sugar. The dish is named after Su Dongpo due to his love for the dish and his passion for cooking.

The pork used in Dongpo pork is from the belly of the pig. The belly is first cut into large rectangular pieces, which are then boiled for a few minutes to remove any impurities. The pork is then removed from the boiling water and set aside to cool. Once the pork has cooled, the skin is scraped to remove any hair and the excess fat. The pork is then cut into smaller rectangular pieces and seasoned with salt and white pepper.

The pork is then placed in a pot and braised in a mixture of soy sauce, rice wine, ginger, garlic, and sugar. The pork is cooked slowly over low heat, so the flavors penetrate the meat. The braising liquid is reduced to a thick sauce, which coats the pork and gives it its distinctive flavor.

Once the pork has been braised, it is removed from the pot and set aside to cool. Once the pork has cooled, it is cut into smaller pieces and arranged on a plate. The braising liquid is poured over the pork, and the dish is garnished with scallions and cilantro.

In conclusion, Dongpo pork is a delicious and popular Chinese dish that has been enjoyed for centuries. The dish is made by boiling a piece of pork belly and then braising it in a mixture of soy sauce, rice wine, ginger, garlic, and sugar. The pork is then cut into smaller pieces and served with the braising liquid and garnished with scallions and cilantro.

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