东坡肉的来历与典故

;     东坡肉是北宋著名词人苏轼发明的一道美食。元佑五年，苏轼在杭州任知州，时值梅雨时节，浙西一带大雨不止，太湖泛滥，苏轼及早采取有效措施，使浙西一带人民度过了最困难的时期。

      杭州老百姓非常感谢苏轼，到过年的时候，纷纷抬猪担酒来给苏轼拜年，苏轼收到猪肉后，指点家人将肉切成方块，烧得红酥软烂，然后分送给老百姓吃，大家吃后无不称奇，而苏轼号称东坡居士，于是人们就把他送来的肉亲切地称为东坡肉。

      总结：

      东坡肉是北宋著名词人苏轼发明的一道美食，苏轼在杭州任知州的时候，治水有功，当地老百姓为了表达感谢之情，给苏轼送去了猪肉，苏轼收到猪肉后，指点家人将肉切成方块，烧得红酥软烂，然后分送给老百姓吃，而苏轼号称东坡居士，于是人们就把他送来的肉亲切地称为东坡肉。

东坡肉的来历和典故

东坡肉相传为北宋词人苏东坡（四川眉山人）所创制，最早发源地是四川眉山。原型是徐州回赠肉，为徐州“东坡四珍”之一。

宋神宗熙宁十年（1077年）四月，苏轼赴任徐州知州。七月七日，黄河在澶州曹村埽一带决口，至八月二十一日洪水围困徐州，水位竟高达二丈八尺。苏轼以身卒之，亲荷畚插，率领禁军武卫营，和全城百姓抗洪筑堤保城。

经过七十多个昼夜的艰苦奋战，终于保住了徐州城。全城百姓无不欢欣鼓舞，他们为感谢这位领导有方，与徐州人民同呼吸、共存亡的好知州，纷纷杀猪宰羊，担酒携菜上府慰劳。苏轼推辞不掉，收下后亲自指点家人制成红烧肉，又回赠给参加抗洪的百姓。

百姓食后，都觉得此肉肥而不腻、酥香味美，一致称他为“回赠肉”。此后，“回赠肉”就在徐州一带流传，并成徐州传统名菜。这在《徐州文史资料》、《徐州风物志》、《徐州古今名馔》中都有记述。

东坡肉的做法：

主料：三层肉1条。

辅料：食盐1勺、蒜1个、生姜1块、老抽1勺、生抽1勺、料酒1勺、冰糖1块。

步骤：

1、准备好食材，三层肉，带皮、还有生姜、蒜等。

2、三层五花肉，放入水中，焯下；煮沸。

3、捞出，切成四方块。

4、然后，再把四方块的肉，用根棉线，绑起来。

5、准备一个平底锅，绑好的五花肉，放进去，煎下。

6、煎至四面都微黄，就可以，取出。

7、准备好生姜、蒜还有生抽、老抽、还有料酒。

8、依次都放入砂锅中，肉肉整齐的摆放好。

9、再把各种调料也一并加进去。

10、盖上盖子，焖烧，大火烧开后，转小火，满炖，直至五花肉熟烂。

11、收汁，就可以了。

请用英语介绍“东坡肉”的来历?

Dongpo Pork 东坡肉 (dong po rou) Hangzhou's trademark dish.To eat dongpo pork is to begin to understand the role of fat in making meat taste good.

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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.The meat should be so tender that you can quite easily pry it away in small pieces with chopsticks.As it is made from a slab of pork belly,there is a lot of fat,but the lengthy cooking time (3-1/2 hours) results in fat sans much of its greasiness.Eat as little of the fat as you choose.The accompanying ginger and plainly cooked broccoli also help offset the fat.You will need at least four hours to make dongpo pork during which time it is simmered twice,braised,sautéd and steamed.

Serves 4

Ingredients

1 kg (2.2 lb) piece pork belly

2 tablespoons vegetable oil

1 tablespoon tea leaves

4 stalks spring onion

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

Method

Blanch the pork in a pot of boiling water.Throw out the water.

Put the pork back in the pot and cover with water.Bring to a boil,and simmer for 30 minutes.

Heat a wok and add the sauce ingredients.Mix well and bring to a boil.Add the pork and cook each surface for a few minutes over a medium heat.Remove pork and drain well.Pour the remaining sauce into a small saucepan and set aside.

Clean and drain the wok.Heat the vegetable oil to a medium heat.Fry the pork on all sides until it is well browned,making sure the skin side is a little crispy.

Steep the tea leaves in hot water for a couple of minutes,remove and set aside.Place the pork in the pot of water again–topping up the water if necessary.Add the tea leaves and simmer for 30 minutes.

Place the spring onion stalks on the bottom of a steamer.Transfer pork to the steamer.Steam for 2 hours,turning the pork after 1 hour (because of the long steaming time,you may need to replenish the steamer water).

Add the broccoli to the steamer for the final 5 minutes of cooking time (boil it separately for 3 minutes if there is no room in the steamer.

Remove the pork to a serving dish and arrange the broccoli around it.Reheat sauce in the saucepan,adding and stirring in the thickening.Pour over pork and serve.

Garnish with the young ginger slivers,which are meant to be eaten.

Notes:

The leftover simmer water makes a good pork stock.

东坡肉的起源和历史文化

东坡肉的最早发源地是湖北黄冈。

1080年苏东坡谪居黄冈，因当地猪多肉贱，才想出这种吃肉的方法。1085年苏东坡从黄州复出，经常州、登州任上返回都城开封，在朝廷里任职，没过多久，受排挤，1089年要求调往杭州任太守，这才将黄州烧肉的经验发展成东坡肉这道菜肴。作为汉族佳肴，后流行于江浙。

东坡肉的做法

1、五花肉清洗干净，切3-4厘米方块，用棉绳绑好。

2、准备其他配料，如果不爱吃太甜的，适当减少冰糖用量。

3、把五花肉除了肉皮面，其他五面小火慢煎，煎出油脂，一定小火慢慢煎，油脂才能出来，也不会焦，火大了焦了肉味变了，油脂还没有煎出来，此过程最少半个小时。

4、煎到肉的表面浅金黄色，锅中大约小半碗多的肥油，基本可以了，愿意吃香的，把火稍稍调大，表面变色即可，油脂不会出来太多。

5、砂锅底部垫上竹篾防止肉粘锅底糊了，这一锅肉就全废了。铺上大葱和姜片。

6、肉皮朝上摆到锅中，锅中放少量水，放入冰糖慢慢融化，一定慢慢，否则水分蒸发没了。还有冰糖没有融化，糖色会很苦。

7、水分蒸发没了，糖开始融化，加入热水，是热水，小心飞溅。

8、加入刚刚调好的糖色，加入生抽，老抽，花雕酒，倒入清水，刚刚露出肉皮就可以了，大火烧开，小火炖一个小时。（随时查看，汤汁还有一些，一砂锅锅底就可以了）。

9、捞出摆入碗中，淋上锅里剩余的汤汁。

10、撒上大枣上锅蒸，大枣切开是为了更好入味，蒸一个小时，愿意吃更软糯的可以适当延时。这样东坡肉就做好了。