Shanzhai Cured Meat

Shanzhai Cured Meat

　　Wuning is a mountainous area where transportation used to be inconvenient, and people largely lived self-sufficient lives, producing and consuming what they grew themselves. In the mountain villages of Wuning, almost every household raised a New Year’s pig, mainly to have meat for the holidays. Any meat left over after the New Year was made into cured meat. This not only helped with preservation but also gave the meat a more appealing color. When the cured meat is cooked in a pot, the aroma wafts for miles, stimulating the appetite. Cured meat stewed with eggs remains a staple dish served to guests in the mountain villages of Wuning.

　　The method for making Shanzhai cured meat is as follows:

　　(1) Cut freshly butchered pork into chunks weighing three to five jin (or larger), to facilitate flavor absorption and ease of processing and storage;

　　(2) While the pork is still warm, evenly rub salt over the meat and place it in a basin.

　　(3) When placing the meat in the basin, arrange the pieces with the skin side down and the meat side up at the bottom, and the skin side up and the meat side down on the top layer. Arrange them neatly, turning them every 3–5 days. After 10 days, drain the moisture and hang the meat in a smokehouse.

　　(4) Smoke and roast the meat using pine, cypress branches, tea seed husks, and other fuel materials. After about a month, once the meat turns brownish-red, it is ready.

　　The cured meat should be kept in a ventilated area and can be preserved for two to three years without spoiling. It is called “cured meat,” also known as “Shanzhai cured meat.” Shanzhai cured meat features a charred yellow color, firm texture, rich smoky aroma, and unique flavor.

　　There are many ways to cook cured meat, depending on the cut. Ribs and pig trotters are usually stewed, often made into stew pots. Other cuts are typically stir-fried or steamed with green chili peppers, garlic sprouts, or wild mountain vegetables. Some well-known cured meat dishes include: stir-fried cured meat with Artemisia selengensis, cured meat stewed with eggs, cured pig trotters stewed with soybeans, and cured meat stewed with winter bamboo shoots.

　　Source: Official website of the Wuning County Party Committee and County Government