Wang Fu Pork Knuckle

Wang Fu Pork Knuckle

　　Wang Fu Pork Knuckle

　　Legend has it that Dongpo Pork was not actually the creation of Su Dongpo, but rather his wife Wang Fu’s ingenious work.

　　Once, while stewing a pork knuckle, Wang Fu accidentally let it turn yellow and stick to the pot. In a hurry, she added various seasonings and carefully cooked it further to mask the burnt flavor.

　　Unexpectedly, the slightly golden pork turned out to have an unexpectedly delicious taste, which delighted Su Dongpo. Known as a gourmand, Su Dongpo not only made it repeatedly himself, but also promoted it widely among family and friends. Thus, Dongpo Pork was passed down through the ages.

　　Dongpo Pork is a traditional famous dish in the culinary culture associated with Su Dongpo. It is characterized by being rich yet not greasy, tender yet not falling apart, with excellent color, aroma, taste, and presentation. Some call it a “beauty food,” and foreign guests have praised it as “worthy of being listed among the world’s famous dishes.” The preparation of Dongpo Pork in Meishan has seen significant improvements over Su Dongpo’s original method. First, in terms of ingredient selection, only pork hocks are chosen. After washing, they are stewed in clear water until about 80% cooked.

　　The pork knuckle is then taken out and steamed in a steamer. After undergoing two rounds of fat removal, the pork achieves the ideal state of being rich yet not greasy and tender yet not falling apart. There are two ways to serve it: one is the clear broth style. The steamed pork knuckle is taken out, placed in a bowl, and topped with chicken broth. If chicken broth is unavailable, plain water can be used instead. Add a small amount of salt and a little green onion. Ideally, serve a separate bowl of soy sauce for dipping, which enhances the flavor. The other is the condiment style. The steamed pork knuckle is taken out and placed in a bowl, then topped with a prepared mixture of seasonings before serving. The condiments for Dongpo Pork in Meishan are very particular, consisting of 17 ingredients, with distinct characteristics that suit the tastes of guests from all directions as well as overseas visitors.

　　Ingredients: pork knuckle, snow mountain soybeans, scallion segments, cooking wine, ginger, Sichuan salt.

　　Preparation: Scrape and clean the pork knuckle, make a cut along the bone seam, place it in a soup pot, and cook thoroughly. Remove, strip off the bones, and place it in a clay pot lined with pork bones. Pour in the original meat broth, add enough water all at once, add scallion segments, ginger, and cooking wine, then bring to a boil over high heat. Wash the snow beans and add them to the boiling clay pot, cover tightly, and simmer over low heat for about 3 hours until the meat skin is soft enough to pierce easily with chopsticks. When serving, add Sichuan salt, scoop the meat and beans along with the broth into a bowl, and serve with a side of soy sauce for dipping.

　　Features: Milky white broth, snow-white beans, tender and palatable pork knuckle, authentic flavor, and rich aroma.