Zhaoji Smoked Meat

Zhaoji Smoked Meat

　　Zhaoji Smoked Meat is a specialty of Zaoqiang County, Hengshui City, Hebei Province. The smoked meat from Zhaoji in Zaoqiang features tender skin and juicy meat, with consistent texture inside and out, vibrant color, rich flavor, not greasy despite the fat, and not tough to chew despite the lean parts. It is not only uniquely flavorful but also highly nutritious.

　　Zhaoji Smoked Meat and smoked sausage are as well-known as Shoe-sole Pancakes among Zaoqiang County specialties. This meat is smoked with pine wood and cooked with various medicinal herbs, which is why flies and mosquitoes do not come near it in summer, and it can be stored for three to four days without spoiling even during hot weather. Benefits: It also helps stimulate appetite, dispel cold, and aid digestion. Zhaoji Smoked Sausage is made from premium lean pork, streaky pork, and sweet potato starch, combined with various medicinal ingredients, and carefully smoked.

　　Since the Republican era, Zhaoji Smoked Meat has been sold at the old cross street in Zaoqiang, earning widespread recognition and affection from locals. Starting in the 1970s, the second-generation inheritor of Zhaoji Smoked Meat, Zhao Zengfu (nickname: Zhao Er She), partnered with the inheritor of Shoe-sole Pancakes, Jiang Cunbo (nickname: Si Ma Zi), to sell their products at the cross street in the old town area of Zaoqiang. They worked from sunrise to sunset, selling out every day and winning great affection from fellow villagers. The business has now been passed down to the third generation, Zhao Mingdao, who still operates a shop at the old cross street in the county.

　　Through generations of inheritance and improvements based on public feedback, the flavor of Zhaoji Smoked Meat has gradually been refined and developed. Several new varieties have been created, such as vacuum-packed and gift-boxed versions, making it an excellent choice for holidays and gifts for family and friends.

Ingredients: 500g pork hind leg with skin or streaky pork with three layers and skin, 20g salt, 15g high-proof liquor, 5g Sichuan peppercorns, 1 star anise, 1 cup rice, an appropriate amount of dried tangerine peel, an appropriate amount of black tea, 2 small teaspoons sugar.

Cooking Steps:

1. To make smoked meat, you will need the following ingredients: 500g pork hind leg with skin or streaky pork with three layers and skin, 20g salt, 15g high-proof liquor, 5g Sichuan peppercorns, 1 star anise, 1 cup rice, an appropriate amount of dried tangerine peel, an appropriate amount of black tea, 2 small teaspoons sugar.

2. Cut the pork hind leg with skin or streaky pork with three layers and skin into appropriately sized strips.

3. Add high-proof liquor and rub for 5–10 minutes to ensure the pork is fully coated. This step is key for preservation and enhancing aroma, then let it sit for about 20 minutes.

4. Stir-fry the salt-spice mixture. In a pan, add salt, Sichuan peppercorns, and star anise, and stir-fry over low heat until the salt turns slightly yellow and the Sichuan peppercorns release a strong aroma. Let it cool naturally.

5. Pour the fried seasoning mixture onto the pork strips and rub repeatedly to coat evenly.

6. Place the seasoned pork strips in a sealed保鲜 container and refrigerate for 5–7 days.

7. Hang the marinated pork strips in a cool, ventilated place to air-dry for 5–7 days.

8. Prepare a large iron pot, and add rice, dried tangerine peel, black tea, and sugar.

9. Arrange the pork strips on the rack of an oven, leaving enough space to ensure that all sides of the meat are exposed to smoke.

10. Turn the heat to high to quickly generate smoke, then reduce to medium and smoke for 20 minutes until the surface of the cured meat turns brownish-yellow and glossy red.

11. Remove the smoked meat from the pot and let it cool naturally before eating.