Shishou Braised Pork

Shishou Braised Pork

　　Made with marbled pork belly featuring alternating layers of fat and lean meat, the dish is first deep-fried, then glazed with caramelized sugar, sliced paper-thin, and steamed in a bowl to create its signature layered look—hence the name “Thousand-Layer Braised Pork.” It is commonly served atop pickled vegetables, fermented black beans, or dried mustard greens. The dish boasts a golden hue, tender texture, and richly savory flavor—juicy yet not greasy, melt-in-the-mouth without being mushy, with a well-balanced sweet and salty aroma. Legend has it that the dish originated in the ancient Jiangling region during the Tang Dynasty. Not recommended for health-conscious or beauty-focused women.