Lingyun Cured Pork

Lingyun Cured Pork

　　In Lingyun, it is common for Zhuang ethnic farming families to make cured pork. Every lunar year in the twelfth month, every household cures dozens or even hundreds of pounds of pork to use during festivals, to entertain guests, give as gifts, or for their own consumption. The process involves cutting the pork into chunks or strips, placing them in a large basin, and squeezing out most of the blood. Then, salt, tsao-ko powder, star anise powder, chili, and other spices are rubbed onto the meat. After a month, the meat is taken out and hung on bamboo poles outdoors to dry the surface moisture. It is then hung above the stove to be smoked until the meat turns a waxen yellow—especially when smoked with sugarcane residue, which is considered the highest quality. Lingyun cured pork has a bright color, enticing aroma, delicious taste, and is rich yet not greasy.

　　Main ingredient: cured pork