Liulin Cured Meat

Liulin Cured Meat

　　In Liulin Township, Zhushan County, almost every household has the tradition of making their own cured meat. The method for making Liulin cured meat is actually quite simple: fresh pork is salted for 4 to 5 days before being smoked. It is said that experienced locals in Liulin prefer to use pine branches, cinnamon branches, and Chinese toon branches to smoke the meat. The smoking process requires great care; the fire must not be too intense and certainly must not be interrupted. Once the meat turns a yellowish-red hue, it is hung up to dry.

　　There are many ways to cook cured meat: you can stir-fry it, braise it, steam it, deep-fry it, or stew it. Among these, stewing cured pig’s trotters into a soup is the most memorable. To make the soup, the cured pig’s trotters must first be scorched over a flame. The scorching process requires just the right amount of time and heat. After chopping the meat into chunks, place them in cold water and bring to a boil over high heat, skimming off any foam, then reduce to low heat. Common seasonings used locally in Liulin include scallions, ginger, garlic, chili peppers, Sichuan peppercorns, cinnamon, and star anise. Try not to stir the meat too much during the stewing process. When the meat is about 80% cooked, add dried bamboo shoots, potatoes, and mushrooms from Liulin. Once the potatoes are fully cooked, this delicious soup is ready to serve. The aroma alone is enough to whet anyone’s appetite; take a sip of the broth, rich and savory; try a piece of the meat—succulent without being greasy, lean but incredibly fragrant. Pair it with a bowl of “miànmiànr gānfàn” (fluffy steamed rice), and it’s absolutely divine.

　　Food Tip:

　　How to prepare Liulin cured meat: After opening the package, soak the meat in warm water for at least 15 minutes, rinse it twice under warm water, then place it in a pot. Simmer over low heat for two hours until cooked, then add prepared vegetables and cook for another 15 minutes before serving. It is recommended to use less dried bamboo shoots (as they are hard to season in the soup) and more commonly used ingredients such as mushrooms, dried potatoes, potato starch noodles, carrots, and lotus root. You can also pan-fry the cooked cured meat, steam it, or braise it. Once the package is opened or damaged, the cured meat should be stored in the refrigerator. Well-sealed cured meat is best preserved in a cool, dry place at temperatures below 20°C.