Xianning Pagoda Pork

Xianning Pagoda Pork

　　How to make Pagoda Pork:

Pagoda Pork is also known as Grand Banquet Pork or Sea Cucumber Strip Pork, and has been an indispensable delicacy at rural banquets in Xianning for centuries.

1. Main ingredients of Pagoda Pork:

Rural pork belly (i.e., streaky pork and lean meat), golden sauce, tofu, sweet potato starch, and rice crisps

2. Cooking method for Pagoda Pork:

(1) Parboil the pork belly and lean meat pieces until they are about 80% cooked, then remove them. Cut the pork belly into strips 2 cm wide and 6 cm long, and the lean meat into cubes 1.5 cm thick, 4 cm wide, and 6 cm long. Then return the pork belly and golden sauce to the pot to color the meat.

(2) Mix the filling ingredients—tofu, sweet potato starch, and rice crisps—by hand, season them, and shape them into balls. Deep-fry the balls until cooked, then remove them from the oil. Arrange the balls and meat in a large floral bowl (note: place one ball between every two slices of pork belly, and stack the lean meat cubes on top to form a pagoda shape). Steam the arrangement until cooked, then remove from the steamer to serve.