Bonia Pork Head Meat

Bonia Pork Head Meat

　　The specialty dish “Bonia Pork Head Meat (Braised Pork)” is made from premium, clean pig heads, seasoned with eighteen kinds of precious Chinese herbs, and prepared using a century-old broth. After processing, it is braised and then sugar-smoked. This product boasts a rich savory flavor that is delicious without being greasy, offering both nutritional and health benefits.

　　1. Clean the pig head thoroughly, then split it and remove the ear rims, inner corners of the eyes, lymph nodes, nasal cartilage, and other impurities. Set the pig brain aside for other uses. Cut the boneless pork head meat into five pieces, place them in clean water, and repeatedly scrape and wash to remove all impurities and bloodstains. Then blanch them in boiling water for 20 minutes before rinsing clean again. 2. Place the blanched and cleaned pork head meat along with the skull bones into a pot of clean water, bring to a boil, skim off the foam, and cook until it is about 50% done. Remove, let cool slightly, and cut into cube-shaped pieces. Strain the broth into a basin and set aside to clarify. 3. In a separate clean pan, heat sugar over a flame to caramelize and create a sugar glaze, then set aside in a bowl. Next, pour the clarified original broth back into the pan, add the pork head meat, along with the sugar glaze, soy sauce, white sugar, salt, and cooking wine to adjust the color and flavor. Place star anise, Sichuan peppercorn, fennel seeds, cloves, cinnamon, and chopped scallions and ginger into a cloth bag, tie it securely, and put it into the pot. Simmer over low heat until the pork head meat becomes tender and falls apart. Skim off any floating oil, then turn up the heat to thicken the sauce to the desired consistency.