Panzhihua Oil-Bottom Pork

Panzhihua Oil-Bottom Pork

　　Panzhihua Oil-Bottom Pork is a famous specialty of Panzhihua City, Sichuan Province. This product features tender and soft meat, sticky skin, and a burst of rich aroma. It represents one of China’s most unique methods of pork curing and is also one of the most distinctive local specialties of Panzhihua.

　　Panzhihua Oil-Bottom Pork was developed in ancient times by the “Zhe people” (living in what is now the Ya’an and Panzhihua area of Sichuan) as a preservation method to prevent pork from spoiling during the hot summer months. Its processing method is very simple: cut the pork into chunks weighing about one jin (500g), heat the lard in a pot until boiling, then place the cut pork into the oil along with an appropriate amount of salt. Once the moisture in the meat has been fried out, remove the meat and place it into a prepared ceramic jar, then pour the oil over it—the Oil-Bottom Pork is complete. Interestingly, without any refrigeration, this pork can be stored for several years without spoiling—an incredible feat. The meat is richly aromatic, soft yet not crumbly, fatty but not greasy, tender without being mushy, appetizing and good for digestion, with excellent color, aroma, and flavor.

　　Panzhihua Oil-Bottom Pork has a long history. Legend has it that during the turbulent Three Kingdoms period, Meng Huo, the King of the Southern Barbarians, launched attacks on Shu. Zhuge Liang led his army to suppress the rebellion. The southern region was plagued with miasma, making food preservation difficult and causing supply problems for the army. After encountering a hermit who admired the Chancellor’s talent, Zhuge Liang was told to use a local method—curing the pork, extracting the moisture, and sealing the meat together with the oil in an earthen jar. Delighted, the Chancellor ordered his soldiers to prepare it. When they later opened the jars, the pork was “soft, sticky, and bursting with flavor.” The morale of the Shu army soared, and Zhuge Liang captured Meng Huo seven times, eventually winning his heartfelt surrender. The legend lives on to this day. Whether myth or fact, the reality is that Oil-Bottom Pork is made by deep-frying the meat, then storing it in sealed earthen jars buried underground. When honored guests arrive, the jar is opened (“unsealed”) and the meat is steamed for serving. It can be said that the making of Oil-Bottom Pork is one of China’s most unique pork curing techniques and also one of the most characteristic local specialties of Panzhihua.

　　Ingredients for Panzhihua Oil-Bottom Pork:

　　　　 Lsm

　　1000g pork rump, 800g refined salt, 400g cooking wine, 250g chili powder, 50g Sichuan peppercorn powder, 2000g lard

　　Method for Making Panzhihua Oil-Bottom Pork:

　　1. Debone the pork rump but keep the skin. Cut it into chunks weighing about 500g each. Place them in a large basin and mix evenly with refined salt, cooking wine, chili powder, and Sichuan peppercorn powder. Let it marinate in a cool place for 3 days, then take it out, rinse with clean water, and drain the moisture.

　　2. Heat the lard in a pot. Gently place the meat chunks into the hot lard and fry until the meat turns golden brown. Then transfer the meat along with the lard into an earthen jar (ensuring the lard completely covers the meat). Once the lard has cooled and solidified, seal the jar tightly. The preserved meat should be left to mature for at least one month before use.