Main ingredients:
Pork elbow: 1; Rock sugar: 80g.
Seasonings:
Salt: appropriate amount; Scallion: 35g; Ginger: 25g; Yellow wine: 30g; Sichuan peppercorn: 10 pieces.
Taste: Salty and savory; Cooking method: Stewed; Time-consuming: Several hours; Difficulty: Moderate.
Steps for cooking Dongpo Pork
Prepare the ingredients.
Wash the pork elbow and make a small cut along the bone.
Boil the pork elbow in warm water for 20 minutes over low heat.
Put half of the rock sugar in a pot and stir-fry until it becomes caramelized.
Stir-fry until it looks like the picture, then add a little hot water to make caramelized sugar.
Pour the caramelized sugar into a small bowl.
Let the cooked pork elbow cool slightly, remove the bone, and let the surface dry.
Separate the meat from the bone.
Put a small amount of oil in a pan and heat it to 70% hot. Place the pork elbow skin-side down and fry until golden brown (as shown in the picture).
Place a rack in a clay pot, and put scallion, ginger, rock sugar, and Sichuan peppercorn on top.
Place the pork elbow skin-side down in the clay pot, and add water to three-quarters full.
Add soy sauce.
Add yellow wine.
Add salt, bring to a boil, then simmer over low heat.
Cover and simmer for 2 hours, then add the caramelized sugar and simmer for another hour, for a total of 3 hours.
During this time, you can also spoon the broth over the pork elbow.
When serving, put the pork elbow in a dish, and thicken the broth with a little cornstarch and water.
