Yincheng Braised Pork

Yincheng Braised Pork

　　Located in the central part of the Jianghan Plain, Yincheng City boasts abundant produce, numerous lakes, and rich underground mineral resources. The locals here take their food very seriously, especially the renowned Yincheng Three Braises (a set of traditional famous dishes), which are deeply loved by local diners.

　　Method:

　　(1) Place the pork trotter in cold water and boil until the blood is drained, then remove it. Lightly scrape off any dirt on the skin with a knife, brush it with caramelized sugar while still hot, and let it dry.

　　(2) Deep-fry it in oil heated to 60% temperature until it gains color, then remove it. Score the skin with a knife to make a crisscross pattern without breaking the skin, then return it to the pot and boil for 10 minutes to remove excess oil.

　　(3) Take a large bowl, place the pork skin-side down at the bottom of the bowl, add soy sauce, white sugar, salt, cooking wine, star anise, cinnamon, ginger slices, scallion bundles, and cold water. Steam over high heat until tender and fully cooked.

　　(4) Remove the cooked and tender pork trotter, drain the broth, discard the ginger slices, scallion bundles, star anise, and cinnamon. Invert it onto a serving plate, thicken the drained broth into a glossy sauce, pour it over the pork, drizzle with a little sesame oil, sprinkle with chopped scallions, and garnish the edge of the plate slightly to finish.

　　Features: Golden in color, fragrant, rich, and delicious, tender yet not greasy.