东坡肉英文菜谱，东坡肉英语菜谱

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Dongpo pork, or Dongpo rou (东坡肉) in Chinese, is a traditional dish that originated from Su Dongpo, a famous Chinese poet, writer, and gastronome of the Song Dynasty. This dish is a popular dish among the Chinese people and is often served at banquets and festivals. Dongpo pork is a delicacy that is loved by many people for its tender meat, silky texture, and rich, savory flavor.

Ingredients: - 600g pork belly - 3 tbsp Shaoxing wine - 3 tbsp dark soy sauce - 3 tbsp light soy sauce - 3 tbsp sugar - 2 tbsp vegetable oil - 5 slices ginger - 5 cloves garlic - 1 cinnamon stick - 2 star anise - 2 dried red chilies (optional) - 500ml water

Directions:

1: Rinse the pork belly under cold running water and pat it dry with paper towel. Cut the pork belly into 5cm cubes.

2: Heat a wok over medium-high heat and add the vegetable oil. When the oil is hot, add the ginger, garlic, cinnamon stick, star anise, and dried red chilies, and stir-fry for 1-2 minutes until fragrant.

3: Add the pork belly cubes to the wok and stir-fry for 5-6 minutes until lightly browned.

4: Add the Shaoxing wine, dark soy sauce, light soy sauce, and sugar to the wok, and stir well to combine.

5: Pour in the water and bring the mixture to a boil. Reduce the heat to low and let it simmer for 60-90 minutes until the pork belly is tender and the sauce has thickened.

6: Transfer the Dongpo pork to a serving dish and garnish with sliced scallions and coriander.

Dongpo pork is a delicious and easy-to-make dish that can be enjoyed at home with family and friends. The pork belly is cooked until it is tender and juicy, and the sauce is thick and savory, making it the perfect dish to pair with steamed rice. So why not give this traditional Chinese dish a try and impress your dinner guests with this mouthwatering Dongpo pork recipe!

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