Huang Family Roast Pork

Huang Family Roast Pork

　　Huang Family Roast Pork is a renowned traditional delicacy of Jinan, famous both within and beyond the province for its rich aroma, tender texture, crispy skin, and succulent yet not greasy taste. The ancestors of Huang Qiuzhong from Huangjiawan in Zhangqiu began selling roast pork near the East Gate Bridge of the old city of Zhangqiu during the early years of Emperor Kangxi’s reign in the Qing Dynasty, boasting a history of over 300 years. Their time-honored brand, “Maoshengzhai Roast Pork Shop,” was renamed “Changshengzhai” in the early years of the Republic of China and continued to operate at the original location. The roast pork produced by this shop had a distinctive flavor and high quality, eventually becoming widely known as “Huang Family Roast Pork.” Since their ancestors started the roast pork business, the Huang family has passed down the craft through generations, relying on it to make a living. In April 1956, Huang Family Roast Pork was showcased at the Shandong Famous Products and Handicrafts Exhibition as a local specialty. The roast pork made by Huang Zhenxiang (Huang Qiuzhong’s grandfather) received high praise at the exhibition and has since been introduced as a famous Shandong delicacy both domestically and internationally, allowing people around the world to savor its rich and aromatic flavor.

　　During the Xianfeng era of the Qing Dynasty, Huang Family Roast Pork enjoyed great fame and had considerable sales. The number of households making roast pork in Huangjiawan also increased. By the Xuantong period in the late Qing Dynasty, there were already four or five families producing and selling roast pork. During the Republic of China period, someone from Huangjiawan opened a roast pork shop called Yixiangzhai in Yuanqian, inside Jinan City. After significant commercial development in the commercial district, Yixiangzhai relocated to the intersection of Jinger Road and Weisi Road.

　　Since the opening of the market in recent times, roast pork has once again gained popularity among the general public, and the number of shops selling it has gradually increased. With the influence of mechanized production, the preparation techniques and craftsmanship of Huang Family Roast Pork have become increasingly refined, enriching the culinary culture of consumers.

　　Main ingredient: One healthy live pig, approximately 60 kg

　　Ingredients: 150g star anise, 100g fennel, 150g cloves, 50g Sichuan peppercorns, 1500g coarse salt, 4 sorghum stalks, 1 sheet of thin white paper, 40kg dried wheat straw

　　Preparation method:

　　1. After slaughtering the pig, remove the internal organs, hair, and clean it thoroughly. Debone the pig and make cuts about 2 cm apart, each about 0.5 cm deep. For thicker parts of the meat, first slice them into two layers, then make vertical cuts about 2 cm apart. Once the entire pig is cut, rub in the seasoning ingredients.

　　2. Grind all the seasoning ingredients into powder except for the coarse salt. Place all the ingredients in a basin and mix them evenly, then rub the mixture onto the pork, ensuring that the deeper parts of the cuts are also coated. After rubbing, marinate for about 30 minutes. Use double meat hooks to hang the pig upside down from the third backbone bone. Prop open the hind legs and hind cavity using sorghum stalks, and secure the outside of the pig’s waist with steel rods to form a barrel shape. Use sorghum stalks to prop up the middle and front cavities of the pig to round out its body, ensuring even heat distribution during roasting.

　　3. Ignite the roasting furnace with wheat straw, adding 40 kg of straw to ensure it burns fully, then seal the air vents tightly with stone slabs and coal ash. Cover the exposed meat along the pig’s opened belly with white paper to prevent contamination. Place the prepared pig on the top opening of the furnace, then invert a large pot over the furnace opening and seal it with soil, allowing only a slight emission of smoke.

　　4. Forty-five minutes after sealing the furnace, the roast pork is ready. Lift off the large pot, remove the pork, and hang it up. Scrape off the charred outer layer of the skin with a knife, then slice the meat thinly for serving.

　　Characteristics: Crispy and fragrant skin, tender and soft meat, succulent without being greasy, with a long-lasting aftertaste.