Braised Pork

Braised Pork

　　Braised Pork

　　　Braised Pork, also known as roasted fire pork, is one of the most common dishes in Yao households. Before the Spring Festival, when pigs and cattle are slaughtered, every family makes roasted fire pork. Ingredients include not only pork but also beef, muntjac meat, and goat meat.

　　Preparation method: Cut the meat into long strips and marinate them in raw salt for 2–3 days, then rinse with warm water. Thread the meat onto bamboo strips or vine, hang one end, and place it inside the stove cavity heated by leftover embers from cooking. Cover the iron pot upside down over the stove, and roast the meat for 7–10 nights until it becomes dry. Then wrap it up and hang it above the hearth under the smoke-shed for smoking, also known as smoked meat. The meat can be preserved for years, with the fat remaining tender without being greasy, and the lean meat becoming increasingly sweet, fragrant, and delicious the more you chew.