Sliced Potatoes with Preserved Pork

Sliced Potatoes with Preserved Pork

　　Sliced Potatoes with Preserved Pork

　　It was probably because it’s so delicious that my companions didn’t hesitate to assign me this task. Amid their teasing, I barely resisted. Well, even if you haven’t eaten pork, you’ve at least seen a pig run.

　　Tujia cuisine centers around pork, with “preserved pork” being a standout. The preparation of preserved pork takes place every year during the cold winter months. Pigs are slaughtered, cut into chunks, then coated with seasonings such as salt and Sichuan peppercorns. The pieces are strung up with ropes twisted from palm leaves and hung over a heated kang bed, where they are smoked and roasted by the fire... Preserved pork made this way can be stored for three to five months, or even half a year, without going bad.

　　Whenever guests arrive, a chunk is taken out. First, the skin is roasted over charcoal until the fat sizzles, gradually releasing an enticing aroma... Then the roasted pork chunks are placed in a wok, soaked in water for about ten minutes, after which the softened outer layer of skin on the pork is scraped off with a knife. The pork is cleaned with a brush, then cut into two-finger-sized pieces on a steaming tray. These are placed in the wok along with Sichuan peppercorns, chili peppers, star anise, or cinnamon bark. Fresh water is added to just cover the meat, the wok is covered tightly, and the mixture is simmered over low heat.

　　While the meat is simmering, take some dried potato slices and soak them in hot water for about ten minutes until they become soft, then remove and drain them in a bamboo colander.

　　When the pork has been simmering for about thirty minutes, poke the skin gently with chopsticks. If the skin feels tender, the meat is done. At this point, pour all the drained potato slices from the colander into the wok, then add a little more water and bring it to a boil.

　　In no time, scoop the meat out with a small pan, sprinkle with garlic, and serve it at the table. Ha—my own mouth is already watering; it’s simply that fragrant...