Niufu Braised Pork Hock

Niufu Braised Pork Hock

　　Niufu Braised Pork Hock

　　Niufu Braised Pork Hock is a delicacy developed by master chefs in Niufu, an ancient town in southern Sichuan, based on traditional Sichuan-style braised meat. Hence the name Niufu Braised Pork Hock. As early as the Kangxi era of the Qing Dynasty, it was served as a tribute to the imperial court. The product features a brownish-red hue, a deliciously sweet and savory taste, well-balanced saltiness, tender and soft texture, rich aroma, and richness without greasiness. It is suitable for people of all ages and is an indispensable dish at banquets as well as an excellent gift choice.

　　With the prosperity of the salt industry in Ziliujing came the flourishing of food culture. Chefs in Niufu Town, a bustling water port along the Tuojiang River, drew inspiration from traditional braised pork techniques and successfully created the uniquely distinctive Niufu “Bowl-Braised Pork Hock.” This dish is attractively presented, tender and vibrant in color, delicious and sweet in taste. It is soft yet not mushy, rich but not greasy, surpassing the once-renowned “Dongpo Braised Pork Hock.” It quickly gained popularity among diners in the cities and counties along the Tuojiang River, including Fushun, Longchang, Zigong, Luzhou, Yibin, Zizhong, and Ziyang. Later, through official channels, it was introduced into the imperial palace, becoming a premium dish during the Kangxi reign.

　　Niufu Braised Pork Hock is made from selected, inspected pig hocks—typically no less than 1.25 kilograms—shaped into a crown-like form. It is seasoned with over ten kinds of natural traditional spices and traditional Chinese medicinal herbs that help reduce internal heat and aid digestion, along with cooking wine, rock sugar, refined salt, soy sauce, and sweet bean paste. The ingredients are then braised in an iron pot. Cooking begins with high heat and is then reduced to low heat, taking over two hours before the dish is removed from the pot. Too short a braising time results in insufficient flavor absorption, while too long can compromise the shape. After cooking, the pork hocks are placed in cans and sterilized in an autoclave.

　　In the early 1990s, the Fushun Food Factory produced canned Niufu Braised Pork Hock, which became widely renowned across Sichuan and won numerous awards. It quickly became a favorite among people of all ages and a sought-after travel souvenir in Zigong. By the late 1990s, production of Niufu Braised Pork Hock had ceased. The Zigong Tianhuajing Food Company, building upon the original recipe, developed and launched the “Changming” brand of braised pork hock. The “Changming” brand retains the strengths of the original Niufu version while incorporating flavors from China’s southern Huaiyang cuisine and northern Lu cuisine. As a result, it appeals to both young and old and suits palates across regions, making it a perfect pairing for wine or rice. The packaging of the “Changming” brand is festive, elegant, and richly decorated, reflecting traditional ethnic aesthetics while also embracing a modern touch. It was awarded the title of First Tourism Premium Product of Zigong City and recognized by the National Ministry of Internal Trade as a “China Trusted Food Quality” brand.