Braised Pork in Soy Sauce (Bazi Rou)

Braised Pork in Soy Sauce (Bazi Rou)

　　1. Jinan’s braised pork emphasizes the crucial role of soy sauce and does not use salt. It selects pork with both fat and lean parts, cuts it into long strips, ties them into bundles with hemp rope, boils them, and then simmers them in soy sauce. (Water must be added.) 2. The brilliance of braised pork lies in the presence of fat, which creates an exceptionally rich yet non-greasy texture. Although the dish is simmered in thick, dark soy sauce, it is not salty and pairs perfectly with rice. The combination of a bite of rice and a bite of meat brings out the full aroma of both. 3. In northern China, “braised pork” is made without sugar. It consists of large rectangular pieces that are simply simmered in soy sauce and star anise in tall earthenware jars. When the cooking time is up and the jar is opened, the aroma bursts forth. Served hot, with the meat and juices poured over plain white rice, it is also incredibly delicious.

　　To make braised pork, choose about 1 jin (500g) of lean pork, neither too fatty nor too lean. Cut it into eight pieces and tie them with bulrush. Blanch it twice to remove the blood and clarify the broth. Place it in a jar, season with only soy sauce (no salt), bring it to a boil over high heat, then simmer over low heat. The finished braised pork is tender without being greasy, and the lean parts are not dry. It leaves a rich aftertaste in the mouth, and if dropped on the ground, it will shatter like tofu.