Yanbian Oil-Bottom Pork

Yanbian Oil-Bottom Pork

Yanbian Oil-Bottom Pork is a geographical indication protected product.

　　Oil-bottom pork is a preservation method developed in ancient times by the Zuo people, who lived in "Zuodu Yi," to prevent pork from rotting and spoiling during the hot summer months. The processing method is also very simple: cut the pork into chunks weighing about one jin (500g), and once the lard in the pot is boiling, put the chopped pork into the oil. Add an appropriate amount of salt, and once the moisture in the meat has been cooked out, take the meat out and place it into a prepared ceramic jar. Then pour the oil into the jar, and the oil-bottom pork is complete. This oil-bottom pork is quite magical—in the absence of any freezing facilities, it can be stored for several years without rotting or spoiling. Truly ingenious.

　　The production area of Yanbian Oil-Bottom Pork includes the following 12 towns and townships under the current administrative jurisdiction of Yanbian County, Sichuan Province: Tongzilin Town, Yumen Town, Yongxing Town, Hongguo Yi Ethnic Township, Gonghe Township, Qinghe Lisu Township, Wenquan Yi Ethnic Township, Guosheng Township, Huimin Township, Gan Yu Yi Ethnic Township, Hongbao Miao and Yi Ethnic Township, and Gesala Yi Ethnic Township.

　　I. Breed

　　Black-haired pigs that are crossbreeds between local indigenous pigs and Landrace pigs, as well as their purebred offspring.

　　II. Rearing Conditions

　　1. Rearing Environment and Feed Conditions

　　(1) Rearing Environment: The rearing area is located in mountainous regions within the production area at altitudes between 1,200m and 3,500m, with karst groundwater and stream water as the main sources of drinking water.

　　(2) Feed Conditions: The main feeds consist of local wild vegetables, corn, sweet potatoes, and potatoes.

　　2. Rearing Method: A semi-grazing method where pigs are allowed to roam freely during the day and are kept in pigsties at night.

　　3. Slaughter Standard: 12 to 18 months old, with a weight of over 110kg.

　　4. Environmental and Safety Requirements: Rearing environments, as well as the prevention and control of epidemics and diseases, must comply with national regulations. Environmental pollution is not permitted.

　　III. Slaughter

　　1. Pig Source Standard: Healthy pigs that meet the live quality requirements and originate from within the production area.

　　2. Rest Before Slaughter: Pigs are kept fasting and rested for 24 hours before slaughter to minimize stress.

　　3. Scalding: The scalding water temperature is 58°C to 63°C, and the scalding time is 8 to 12 minutes.

　　IV. Processing Technology

　　1. Raw Material Selection: It is preferable to select pork belly below the pork ribs, with lean meat accounting for about 55%.

　　2. Production Process: Trimming → Curing → Washing → Frying → Jar Filling → Cellar Storage → Repackaging.

　　3. Key Processing Points:

　　(1) Trimming: Remove lymphatic tissue, debone but keep the skin, and cut into chunks weighing about one jin (500g) to ensure thorough frying and consistent moisture and oil content inside and outside the meat.

　　(2) Curing: Evenly dry-rub the meat with a traditional curing mixture containing edible salt, then place it in a container to cure for 2 to 3 days to ensure the flavor penetrates the meat.

　　(3) Frying: Place the meat in a pot filled with lard and fry until fully cooked and all moisture is evaporated.

　　(4) Jar Filling: Allow the fried meat to cool naturally, then place it into specialized fired clay jars and fill with lard until the meat is submerged.

　　(5) Cellar Storage: Store the jarred meat in a cellar storage room with temperatures between 12°C and 24°C for at least 3 months, ensuring the jars are stored off the ground and away from walls.

　　V. Quality Characteristics

　　1. Sensory Characteristics: The skin and meat do not separate, exhibiting a light yellow or golden color with bright and uniform luster. The taste is moderate in saltiness, rich and mellow, with tender skin and soft, sticky meat.

　　2. Physicochemical indicators:

　　Item                                                                              

　　Moisture content / (g/100g) 12-20

　　Acid value (calculated as fat) (KOH) / (mg/g) ≤ 3

　　Peroxide value (calculated as fat) / (g/100g) ≤ 0.25

　　3. Safety and other quality technical requirements: The safety and other quality technical requirements of the product must comply with relevant national regulations.