Farmhouse Clay Pot Pork
Made with pork from the upper thigh or soft pork belly that has a good mix of fat and lean, the meat is marinated with salt, cooking wine, Sichuan peppercorns, and other seasonings, then slowly fried in lard before being preserved in an earthenware pot.
This dish is salty, savory, and light, with a rich aroma and tender texture without being greasy. It is a classic farmhouse-style specialty of the Liangshan region, beloved by both locals and visitors.
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