Tonghuo Tang Cured Pork

Tonghuo Tang Cured Pork

　　The cured pork from Tonghuo Tang is known for being rich but not greasy, lean but not dry, offering a fragrant taste that lingers long after eating. It is considered a premium dish served by the Dong people when entertaining guests.

　　　　Its preparation method involves cutting the pork into long strips, marinating them with wine, salt, ginger, and five-spice powder for 5–6 days. The meat is then taken out to air-dry in a well-ventilated area until the moisture evaporates. It is then hung above the hearth and smoked using the smoke from burning firewood or tea seed shells. Since the smoking process is slow and both the firewood roots and tea seed shells impart unique woody and oily aromas, after 1–2 months of smoking, the pork turns coal-black and becomes firm and oily.

　　　　When eating, cut a piece, char the skin until crispy, wash it clean, and then steam or stir-fry it as desired. Because Tonghuo Tang cured pork is usually smoked during the lunar month of December and is prepared using the smoke from the hearth, it is called “Tonghuo Tang Cured Pork.” This cured pork is a traditional delicacy of the Dong people. No matter how far or how long they are away from home, the taste of Tonghuo Tang cured pork remains a cherished memory.

　　　　General Xiang Ying, who had been away from home for over 60 years, still fondly remembered the Tonghuo Tang cured pork from his hometown. This shows that the Dong people’s Tonghuo Tang cured pork is no less beloved than Mao Zedong’s favorite red-braised pork.