Hunan Acidic Pork

Hunan Acidic Pork

　　Cuisine: Hunan cuisine

　　Flavor: Spicy and aromatic

　　Price: 10–40 RMB

　　Features: This dish features a golden color, spicy aroma, and a slight tanginess. The meat is rich but not greasy, with thick sauce and rich starch coating, offering a unique flavor.

　　Ingredients:

　　750g fatty pork, 25g scallions, 15g dried red chili peppers, 50g peanut oil.

　　Cooking method:

　　1. Singe the fatty pork to remove hair, then scrape and wash clean. Drain the water and cut into large pieces 7cm long and 15cm wide, each weighing 100g.

　　2. Marinate the pork pieces with 15g of fine salt and 7g of Sichuan peppercorn powder for 5 hours. Then mix in 100g of cornstarch and 15g of fine salt until well combined.

　　3. After mixing all seasonings with the pork, place it in a sealed jar and marinate for 15 days to make acidic pork. Scrape off the adhered cornstarch and place it on a porcelain plate. Slice the acidic pork into 5cm long, 3cm wide, and 0.7cm thick pieces.

　　4. Finely chop the dried red chili peppers. Cut the scallions into 3cm-long segments.

　　5. Place a wok over high heat, add peanut oil and heat until 60% hot. First add the acidic pork and chopped dried chili, and stir-fry for 2 minutes.

　　6. When the acidic pork releases oil, push it to the side of the wok with a spatula, then stir-fry the cornstarch until golden, and combine it back with the acidic pork.

　　7. Pour in 200ml of pork broth, simmer for 2 minutes. Once the liquid has slightly reduced, add the scallions and stir briefly, then serve on a plate.

　　Tips:

　　1. Keep stirring and flipping the meat while cooking. This prevents sticking and ensures even browning.

　　2. Do not use too much base oil when frying the cornstarch; if there is excess oil, pour some out.

　　3. The amount of pork broth should be level with the ingredients in the wok. Too much will dilute the flavor and make it harder to reduce.