Sha Xi Braised Pork Belly

Sha Xi Braised Pork Belly

　　　For the people of Longdu, braised pork belly is an essential dish at banquets and is regarded as the "king of dishes." This dish has been passed down since the Daoguang era of the Qing Dynasty and remains popular to this day. Known for its rich, aromatic flavor and tender yet non-greasy texture, it is a renowned local specialty that even most households in Sha Xi Town know how to prepare. The pork belly in this dish is rich but not greasy—when you put it in your mouth, you can feel it slowly melting bit by bit, and it has earned a reputation both domestically and abroad for its unique preparation method.

　　　　It is said that long ago, every household in Sha Xi raised pigs, and since there were no refrigerators at the time, it was difficult to finish a whole pig after slaughtering. As a result, locals began experimenting with making braised pork belly. This way, even in summer, the prepared dish could be preserved for about two days, while in winter it could typically last 3–5 days, and in particularly cold weather, up to around 10 days. Over time, what was originally a preservation method has now evolved into a must-order delicacy for diners.

　　　　The preparation of Sha Xi braised pork belly is very particular.

　　　　First, the ingredients are carefully prepared. The main seasonings include fermented red tofu, sugar, dates, ginger, perilla, lemon juice, and cilantro. Ginger, garlic, and cilantro are chopped, then sautéed in oil until fragrant, before adding water, sugar, and five-spice powder to simmer. The well-seasoned mixture for Sha Xi braised pork belly is fragrant and slightly sweet.

　　　　Next comes the careful selection and boiling. Premium pork belly is chosen—ideally neither too fatty nor too lean, with “five-layer belly” being the best option. The pork belly is cut into palm-sized pieces and boiled in hot water until the skin side is soft enough to be pierced gently with chopsticks.

　　　　Then comes the hole-punching and wrinkling process. After boiling, the pork belly is removed and the skin side is punctured with a special stainless steel tool. Soy sauce is applied to color the meat. The pork belly is then fried in oil, allowing the fat to escape through the punctured holes. Once the meat surface turns yellow and the skin and lean parts turn red, it is taken out and boiled again until the skin becomes wrinkled. This wrinkling has two benefits: it improves the appearance and makes the meat easier to eat without breaking apart, resulting in a better texture and more chewiness.

　　　　The boiled pork belly slices are then cut into “shuang fei” style—two slices together with the middle left uncut. This allows ingredients like taro to be placed between the two slices. The taro absorbs the fat, enhancing its flavor, while the pork belly loses excess grease, resulting in a rich yet non-greasy taste.

　　　　Finally, the prepared sauce is mixed evenly and spread at the bottom of a bowl. The sliced pork belly, along with the added taro, is arranged on top of the sauce. The dish is then steamed in a water bath. Initially, a strong flame is used, and once the water boils, a low flame is used to steam slowly for over three hours. When served, lifting a slice of the braised pork belly to your mouth, you can feel it melt away little by little—an absolutely delightful experience.