Dongpo Pork

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.