Hengshui Braised Pork

Hengshui Braised Pork

　　Hengshui braised pork is a specialty dish from Hengshui Town, Mengjin County, Luoyang City, Henan Province. The braised pork of Hengshui, Mengjin, has long been famous and enjoys the reputation of being a “famous delicacy of western Henan.” The meat is rich but not greasy, tender yet not falling apart, leaving a lingering fragrance in the mouth.

　　Hengshui Town is located in the westernmost part of Mengjin, on the southern bank of the Yellow River, adjacent to the Xiaolangdi Dam. It gets its name “Hengshui” because the river water in the town area flows from south to north into the Yellow River. Since ancient times, Hengshui has been an important town in the northwest of Luoyang, boasting a long history and rich culture. Historical sites in the area include the Ancestral Mountain, the hometown of the Yellow Emperor; Wen Gong Village, the hometown of Han Yu; and Yisu Mountain, the gateway where the ancient Luo River met the Yellow River.

　　When talking about Hengshui, one must mention its culinary icon—braised pork—and the origins of this dish are closely tied to the town’s history. Hengshui was once the site of a state government office along an ancient post road, serving as a strategic throat guarding the capital Luoyang, as well as a key route to Shanxi and Shaanxi. It has always been a strategic military location throughout history. Moreover, the ancient Hengshui fortress is situated on high ground, backed by mountains and facing valleys, with deep trenches and solid walls, surrounded by gently sloping open land—making it easily defensible and hard to attack. It became a contested battleground for military strategists through the ages. Legend has it that during Emperor Taizong of Tang’s campaign to suppress a rebellion, he personally led his troops near Hengshui and encountered some rebel forces, leading to an immediate battle. To boost the morale of the soldiers, local residents slaughtered dozens of pigs and began cooking the meat. However, just as the meat was nearly half-cooked, urgent news arrived that a large number of soldiers had been injured and urgently needed herbal medicine. Reboiling water for medicine would delay the army’s journey. In desperation, an old traditional Chinese medicine doctor suggested throwing the dozens of herbs he had prescribed into the meat pot. This way, the soldiers could eat the meat and take the medicine at the same time without losing time. Everyone had no choice but to follow his advice. Surprisingly, when the meat was cooked and the pot was uncovered, a wonderfully fragrant aroma filled the air. The soldiers praised the dish highly, feeling invigorated, and subsequently achieved a series of swift and decisive victories. When reporting their success, the soldiers presented the braised pork to the emperor, who was delighted and specially designated Hengshui braised pork as an imperial dish for state banquets. After several generations of inheritance, the braised pork of Hengshui, Mengjin, has achieved everlasting fame and is honored as a “famous delicacy of western Henan”!

　　Today’s braised pork shops use secret family recipes passed down through generations to braise pork, simmering it in century-old broth over low heat while continuously refining the method. The resulting braised pork is tender, delicious, and fragrant, remaining popular for over a hundred years, attracting countless diners. This braised pork can be enjoyed in simple meals, such as “grilled bread stuffed with braised pork,” or transformed into a full “pig feast,” featuring dozens of different dishes made from every part of the pig—from the head to the tail, including the snout, ears, intestines, stomach, trotters, and more. Every part of the pig, inside and out, becomes a delicacy. Paired with refreshing sides like cucumber, greens, and bean sprouts, and finished with a bowl of sour-spicy clear noodle soup, it’s incredibly satisfying.