Dongpo Pork 东坡肉

Dongpo Pork 东坡肉

Hangzhou's trademark dish. To eat dongpo pork is to begin to understand the role of fat in making meat taste good. The dish is named after revered Song Dynasty poet, artist and calligrapher Su Dongpo, who is supposed to have invented, or at least inspired it.

Ingredients

1 kg (2.

2 lb) piece pork belly

2 tablespoons vegetable oil

1 tablespoon tea leaves

4 stalks scallions

7 cm (3") length fresh, young ginger, sliced lengthways into matchstick widths Optional: 300 g (11 oz) broccoli, cut into small florets

Sauce Ingredients

1 cup water

8 cloves garlic, lightly crushed

5 slices old ginger (or 7 slices young ginger)

1 tablespoon black peppercorns

4 tablespoons soy sauce

2 tablespoons yellow wine (e.g. Shaoxing wine)

1/2 tablespoon sesame oil

2 tablespoons sugar

Thickening:

1 teaspoon corn flour,

1 tablespoon water, stirred well before use

东坡肉是杭州菜的商标。吃东坡肉是人们开始了解脂肪的作用使得肉更好吃的。这道菜命名来自尊敬的宋代诗人,画家和书法家苏东坡,这

是他发明的,或者至少是他想出的灵感。配料：

1公斤(2.2磅)块五花肉

2汤匙植物油

1汤匙茶叶

4茎葱7厘米(3”)长度新鲜的,

年轻的姜,将纵向地切成火柴宽度可选: 300克(11盎司)西兰花,切成小块

小花酱原料

1杯水

8瓣大蒜,轻轻压碎

5片老姜(或年轻7片姜)

1汤匙黑花椒

4大汤匙酱油

2勺黄酒(例如绍兴葡萄酒)

1/2汤匙芝麻油

2汤匙糖增厚:

1茶匙玉米面粉,

1汤匙水,