Ningde Pig's Head Meat

Ningde Pig's Head Meat

　　One male pig's head (about 4000g), with an appropriate amount of common seasonings.

　　≪Cooking Method≫

　　1. Clean the pig's head thoroughly and split it open. Remove the ear flaps, eye corners, lymph nodes, nasal cartilage, and other impurities. Set aside the pig's brain for other uses. Cut the boneless pig's head meat into five pieces, place them in clean water, and repeatedly scrape and wash to remove all impurities and blood stains. Then blanch the pieces in a pot of clean water for 20 minutes, then take them out and wash again.

　　2. Place the blanched and washed pig's head meat along with the skull into a pot of clean water, bring to a boil, skim off the foam, and cook until it is about 50% done. Take it out to cool slightly, then cut into cube-shaped pieces. Strain the broth into a bowl and set it aside to clarify.

　　3. In another clean pot, heat up some sugar over the stove to caramelize it, then pour the caramelized sugar into a bowl and set aside. Next, pour the clarified original broth back into the pot, add the pig's head meat, and stir in the caramelized sugar, soy sauce, white sugar, salt, and cooking wine to adjust the color and flavor. Place star anise, Sichuan peppercorn, fennel, cloves, cinnamon, along with chopped scallions and ginger, into a spice bag, tie it securely, and put it in the pot. Simmer the pig's head meat over low heat until it becomes tender and soft. Skim off any floating oil, then turn up the heat to thicken the broth to the desired consistency. The dish is now ready.

　　≪Culinary Features≫

　　The dish has a rich reddish hue, a fragrant and glutinous taste, with a well-balanced savory-sweet flavor. It is rich yet not greasy.