Xinhuang cured pork

Xinhuang cured pork

　　Made by smoking fresh pork, it is a delicacy served to guests by the Dong people. The Dong have a tradition of raising plump pigs. Every year before the Spring Festival, families slaughter their pigs. Aside from keeping a small amount of fresh meat for the holiday, the rest is cut into pieces, salted, and hung over the fire pit to be smoked. After the beginning of spring, the meat is taken down and stored in a ventilated area or storage room, where it can be preserved for more than six months. Before eating, the rind is first scorched over a fire, then washed clean in rice-washing water. When sliced, the lean meat appears deep red, and when cooked or stir-fried, it gives off a rich cured flavor. Cured pork served to guests is cut into large chunks—cutting it smaller might make guests think the host is stingy.