Recipe

Ingredients: (serves 4-6)

  • 700g belly pork

  • 4 tbsps dark soy sauce

  • 600ml vegetable oil

  • 1½ tbsps light soy sauce

 

 

  • 3 slices ginger

  • 1½ tbsps granulated sugar

  • 300ml chicken stock

  • 3 pieces start anise

 

 

 

ginger

dongpopork

Method:

  • Cut the pork into 4 equal sized pieces. Place in a saucepan and cover with water. Bring to the boil and simmer for about 5 mins.

  • Drain off the water and rub the pork all over with dark soy sauce.

  • Heat the oil in a wok or saucepan and deep-fry the pork for about 5 mins before draining from the oil.

  • Put the pork skin side down in a casserole and pour over the light soy sauce, ginger, sugar, chicken stock and star anise.

  • Bring to the boil on the stove and then put into an oven heated to 180°C/350°F/gas4 for 1 hour 45 mins.

  • Serve in a deep dish with the sauce poured over.

  •  
  • Story:

    Su shi2Su Dongpo is called one of the four classical gastronomes. There is a tale that once during his free time, Su Dongpo decided to make stewed pork. Then an old friend visited him in the middle of the cooking and challenged him to a game of Chinese chess. Su had totally forgotten of the stew during the game until a very fragrant smell came out from his kitchen and he was reminded of it. Thus Dongpo Pork, a famous dish in Chinese cuisine, was created by accident.

    (http://en.wikipedia.org/wiki/Su_Shi)

    菜譜

    原料:(四至六人份)

    • 五花肉 700 克

    • 老抽 4 湯匙

    • 植物油 600 毫升

    • 生抽 1 ½ 湯匙

     

     

    • 姜 3 片

    • 砂糖 1 ½ 湯匙

    • 雞湯 300 毫升

    • 八角(大茴香) 3 顆

     

     

    ginger

    dongpopork

    做法:

    • 五花肉切成 4 等分,放在湯鍋裏,放水蓋過肉。煮開後煨大約 5 分鐘。

    • 瀝幹水分,用老抽搽遍豬肉表面。

    • 用鑊或湯鍋燒熱油,將豬肉炸大約 5 分鐘後撈出瀝幹。

    • 豬皮向下放進砂鍋裏,倒入生抽、姜、糖、雞湯和八角。

    • 用爐火煮開後放進預熱至 180 攝氏度 / 350 華氏度 / 煤氣 4 檔的焗爐,焗 1 小時 45 分鐘。

    • 將煮好的肉放進一隻高身碟裏,澆上砂鍋裏的肉汁。

     

    故事:

    Su shi宋朝蘇東坡(1036-1101年),作文名列唐宋八大家;作詞與辛棄疾並為 “雙絕”;書法與繪畫也都獨步一時。就是在烹調藝術上,他也有一手。當他觸犯皇帝被貶到黃州時,常常親自燒菜與友人品味。蘇東坡的烹調,以紅燒肉最為拿手。他曾作詩介紹他的烹調經驗是:“慢著火,少著水,火候足時它自美。” 不過,燒製出被人們用他的名字命名的 “東坡肉”,據傳那還是他第二次回杭州做地方官時發生的一件趣事。

    那時西湖已被葑草湮沒了大半。蘇東坡上任後,發動數万民工除葑田,疏湖港,把挖起來的泥堆築了長堤,並建橋以暢通湖水,使西湖秀容重現,又可蓄水灌田。這條堆築的長堤,改善了環境,既為群眾帶來水利之益,又增添了西湖景色,後來成了被列為西湖十景之首的 “蘇堤春曉”。

    當時,老百姓讚頌蘇東坡為地方辦了這件好事,聽說他喜歡吃紅燒肉,到了春節,都不約而同地給他送豬肉,來表示自己的心意。蘇東坡收到那麼多的豬肉,覺得應該同數万疏浚西湖的民工共享才對,就叫家人把肉切成方塊塊,用他的烹調方法燒製,連酒一起,按照民工花名冊分送到每家每戶。他的家人在燒製時,把 “連酒一起送” 領會成 “連酒一起燒”,結果燒製出來的紅燒肉,更加香酥味美。食者盛讚蘇東坡送來的肉燒法別緻,可口好吃。眾口讚揚,趣聞傳開。當時向蘇東坡求師就教的人中,除了來學書法的、學寫文章的外,也有人來學燒 “東坡肉”。

    http://bj.sina.com.cn/art/2004-05-14/46481.shtml


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