What is the difference between Dongpo pork and braised pork? Which is easier to make?

Dongpo meat is mainly stewed in water, I think it comes from Su Dongpo's poems, full of fire, less water, when the fire is enough, it is beautiful. The iron smelting technology of the Song Dynasty gradually matured, but it is estimated that ordinary people still can't afford to use the iron pot, so there is no condition for frying or frying. Now to make braised pork, most of them are fried or fried first to lock in moisture and make the meat skin part more tough and tasteful, and then add water to stew, which is much more complicated.

The difference between Dongpo pork and braised pork is that the former is boiled in large pieces, the latter is boiled in small pieces, the former is stewed, and the latter is decoctioned. Therefore, braised pork is easier to make than Dongpo pork.

Dongpo meat is vegetarian, and braised pork is meat. But I still think that braised pork is easier, because Dongpo pork imitates the process of braised pork, and if you want to make vegetarian dishes the same as meat dishes, this difficulty is far greater than making meat dishes themselves, because I have done it, braised pork has not failed but Dongpo meat has been failing.

The difference between Dongpo pork and braised pork is that the cooking method used for Dongpo pork is steamed, while the cooking method used for braised pork is stewed. Dongpo meat is smooth in taste, the fat of the meat is steamed, almost minimal, there is not much left, and these fats are steamed, which will penetrate into the meat, so the dishes will become more and more tender as they are steamed. Braised pork is a particular meat color red, and this coloring method is made by "sugar color", the braised pork is slightly the outside, soft and glutinous on the inside, fat and thin, fat but not greasy.

Introduction to Dongpo meat

Dongpo pork is also known as rolling pork and braised pork. It is a traditional famous dish of the Han Wild Nationality in the Jiangnan region, which belongs to the Zhejiang cuisine and also belongs to the Sichuan cuisine, with pork as the main ingredient.

Dongpo meat is said to have been created by Su Shi (a native of Meishan City, Sichuan Province) in the Northern Song Dynasty (one said that Su Shi's concubine Wang Chaoyun was created to improve her diet when Su Shi was demoted to Huangzhou), and the earliest birthplace was Meishan, Sichuan. The prototype is Xuzhou return meat, which is one of the "four treasures of Dongpo" in Xuzhou.

Introduction to braised pork

Braised pork is widely spread in various parts of our country, and there are as many as twenty or thirty kinds of methods, which have certain nutritional value. It uses pork belly as the main ingredient, and it is best to use fat and thin three-layer meat (pork belly) to do, and the pot is mainly made of casserole, and the meat is fat and thin, sweet and soft, nutritious, and melts in the mouth.

The differences between Dongpo meat and braised pork are different cooking methods, different tastes, and different knife skills.

1. Different cooking methods.

The cooking method of Dongpo meat is more complicated than that of braised pork, and it generally has to go through a lot of processes, and the main cooking method of Dongpo meat is to use the stewed way, which will have a strong aroma after simmering, while the braised pork is different, it is generally cooked in the way of stir-frying, and the process is not as complicated as Dongpo meat.

2. The taste is different.

The taste of Dongpo meat is better than that of braised pork, the color of Dongpo meat is bright red, it tastes fat but not greasy, the skin is thin and the meat is tender, and the fragrance is overflowing after stewing, and the color and flavor are complete. The biggest feature of braised pork is that it melts in your mouth. The skin of the braised pork is a little hard, but it tastes fat but not greasy, while the Dongpo meat has a soft taste.

3. The knife work is different.

Generally speaking, when making Dongpo meat, the meat pieces of Dongpo meat will be cut into larger pieces, and basically each piece is independent of each other, showing a square and independent shape, and the meat pieces cut out when making braised pork will be relatively small, and they are generally put together after being made, and each piece of meat is not independent.

Dongpo meat**

According to legend, in April of the tenth year of Song Shenzong Xining, Su Shi went to Xuzhou Zhizhou. On 7 July, the Yellow River burst in the vicinity of Caocun, and by 21 August, the flood besieged Xuzhou, and the water level was as high as 2 zhang and 8 feet. Su Shi died with his body, personally inserted the lotus, led the forbidden army and the military guard battalion, and the people of the city to fight the flood and build embankments to protect the city.

After more than 70 days and nights of hard fighting, Xuzhou City was finally saved.

The people of the whole city were all rejoicing, and they thanked the good Zhizhou who was a good leader who breathed and lived together with the people of Xuzhou, and they killed pigs and sheep, and carried wine and food to the mansion to comfort them. Su Shi couldn't refuse, and after accepting it, he personally instructed his family to make braised pork and gave it back to the people who participated in the flood fight.

After eating, the people felt that this meat was fat but not greasy, crispy and delicious, and unanimously called him a gift meat. Since then, the return meat has been spread in Xuzhou and has become a traditional famous dish in Xuzhou. This is described in "Xuzhou Cultural and Historical Materials", "Xuzhou Scenery", and "Xuzhou Ancient and Modern Dishes".

The above content refers to Encyclopedia - Dongpo Meat.

Dongpo pork and braised pork are traditional Chinese stool hand dishes, and their preparation methods and tastes are somewhat different. Here are the main differences between them:

1.Ingredients: Dongpo pork mainly uses pork belly and potato belly (pork belly) as the main meat ingredient, while braised pork uses pork belly.

2.Production method: The production method of Dongpo meat is more complicated, and it needs to be made by cutting the pork belly into pieces first, and then blanching, stewing, and glutinous rice stewing. Braised pork is made by cutting pork belly into cubes, frying it in oil until golden brown on the surface, and then adding ingredients and seasonings to simmer until it tastes good.

3.Taste: The taste of Dongpo meat is mellow, juicy, soft and rich. The taste of braised pork is also very delicious, mostly sweet and salty, the meat is crispy, and the taste is soft and glutinous.

4.Color: Dongpo pork is darker in color, reddish-brown or crimson, while braised pork is red.

In general, Dongpo pork is more delicate than braised pork, the production process is more complex, the taste is more mellow, and the flavor is richer. Braised pork pays more attention to taste and color, and is mostly melt-in-your-mouth crispy.

Although Dongpo pork and braised pork belong to the classic Dongsui style of the vegetable family, there are obvious differences between the two in terms of cooking methods and taste.

Cooking method: Dongpo meat is stewed and steamed to make the meat softer; The red trembling grip roast pork is stir-fried to keep the meat elastic.

Taste: Dongpo meat takes a long time to cook, the meat pieces are completely separated, the meat is crispy and loose, the color is red and bright, the taste is delicious, and the taste is not greasy; The cooking time of braised pork is relatively short, the meat pieces remain whole, the meat is firm, the color is ruddy, and the taste is sweet, fat but not greasy.

In general, although Dongpo pork and braised pork are both classics in Chinese cuisine, they have their own characteristics. Dongpo pork pays more attention to the softening and fluffiness of the meat, while braised pork emphasizes the elasticity and sweetness of the meat.

In fact, Dongpo meat and braised pork are the same thing, but Dongpo meat is made of vertical thickness in ancient Sudong Yuxing Town, so it has been handed down. However, with the evolution of modern people, there have basically been changes in the selection of seasonings and processing technology made by Su Dongpo, so it is now referred to as red belt number roast meat.

1. The cooking method is different. The cooking method of Dongpo pork is more complicated, mainly stewed, and braised pork is mainly stir-fried.

2. The knife work is different. The meat block of Dongpo meat is relatively large, and after the finished product, it is in the shape of a hail-shaped wild cube that is independent of each other, and the size of the braised pork is relatively small.

3. The taste is different. After the finished meat of Dongpo is bright red, fat but not greasy, the braised meat melts in the mouth.

The difference between Dongpo pork and braised pork includes the following three points:

1. Cooking method.

The cooking of Dongpo meat is more complex and has to go through multiple processes, mainly stewed, with a strong aroma; Braised pork is different, it is generally fried.

2. Knife work. The meat pieces of Dongpo meat are larger, and the finished products are basically independent of each other, showing a square shape; The size of the braised pork is smaller, and the ant liquid is mostly put together when it comes out of the pot.

3. Edible taste.

The edible taste of Dongpo meat is very good, the color is bright red, it has a high appearance, and it is fat but not greasy; The biggest feature of braised pork is that it melts in your mouth.

Why should Dongpo meat be tied with ropes

The reason why Dongpo meat is tied with ropes is so that when the meat pieces are cooked, the meat will not become loose due to the heat. If the pork belly is stewed for a long time, there will be layers of fat and lean meat, and it will run away. Moreover, the Dongpo meat made by tying the mat rope (straw rope) is infused with the fragrance of straw, which can perfectly alleviate the greasy feeling of the meat, and it is also beautiful and generous!

Since mat grass is not available anytime and anywhere, cotton thread is sometimes used, but the "food gods" with sensitive taste buds will find that there is a big gap between cotton thread and Dongpo meat made of mat grass. Only the mat grass can give Dongpo meat a unique aura and taste!