Xuan’en Cured Meat

Xuan’en Cured Meat

　　Xuan’en cured meat is a specialty of Xuan’en County in Enshi Prefecture, Hubei Province. Tujia cured meat is made by rubbing fresh pork with seasonings and then smoking it over firewood or charcoal. Before the Spring Festival, every local household smokes their own cured meat, which also serves as the main dish for the Tujia people’s New Year’s Eve dinner.

　　It is customary among the Tujia people to raise a New Year’s pig, mainly to have meat for the holidays. Any meat left over after the celebrations is made into cured meat, which not only preserves better but also takes on a more appealing color. When cooked, the aroma of the cured meat wafts far and wide, stimulating the appetite. It is often served as the centerpiece when entertaining guests.

　　The method for making Tujia cured meat is as follows:

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

　　 (2) Stir-fry the salt until yellow, then add Sichuan peppercorns and fry until fragrant before removing from the heat;

　　 (3) Rub the meat evenly with warm salt, place it in a basin with the skin side down and the meat side up for the pieces at the bottom, and the skin side up and the meat side down for those on top. Arrange the pieces neatly, turn them every 3–5 days, and after 10 days, drain the moisture and hang the meat in a smokehouse;

　　 (4) Smoke the meat using pine and cypress branches along with fuel materials such as walnut shells, peanut shells, and orange peels. After about a month, once the meat turns a brownish-red color, it is ready.

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

　　Before cooking, char the skin of the meat over a flame until it turns brownish-yellow, then soak it in warm water to soften the skin, scrape and wash it clean before use.

　　There are many ways to cook cured meat, depending on the cut. Ribs and pig trotters are usually stewed or used in hot pot preparations, while other cuts are typically stir-fried or steamed with fermented broad beans, garlic sprouts, wild vegetables, or millet. Some well-known cured meat dishes include: Millet Steamed New Year’s Pork, Fermented Broad Bean Stir-Fried Cured Meat, Sweet New Year’s Pork, Fern Cake Stir-Fried Cured Meat, and Cured Pig Trotter Hot Pot.