Preserved Highland Pork

Preserved Highland Pork

　　(1) Heat the salt until warm, then let it cool. Mix it with saltpeter and spices, rub the mixture onto the meat, and place it in a vat. Evenly sprinkle the remaining salt and spices on top. Cure for 2–3 days, then turn the meat, cure for another 2–3 days, remove from the vat, wash, and air-dry.

(2) Place the cured meat in a “drying room” (maintain the room temperature at around 113°C), dry for about 1 to 1.5 days until the skin becomes hard and dry.

Features: The preserved pork has a golden color with bright red lean meat. It has a moderate saltiness, a rich preserved flavor, and no smoky taste.