Longhua Zongxiang Pork

Longhua Zongxiang Pork

　　Longhua Zongxiang Pork

　　Longhua Zongxiang Pork is made using zong leaves from Guizhou as the main ingredient, combined with the cooking method of soy-marinated pork. It showcases the distinctive style and characteristics of Guizhou cuisine compared to other regional styles. The dish features a bright red color, tender and juicy meat that is rich but not greasy, with a strong aroma of both pork and zong leaves, delivering a rich local flavor.

　　Ingredients: Main – 600g pork belly. Side ingredients: 100g fresh zongxiang leaves. Seasonings: 10g seafood sauce, 5g sweet bean paste, 10g spare rib sauce, 10g sweet fermented rice wine, 10g soy sauce, 20g cooking wine, 5g salt, 5g MSG, 5g pepper, 10g sugar, 5g sesame oil, 15g ginger slices, 15g scallion sprigs, 1500g salad oil (200g actual usage).

　　Preparation: (1) Select square-cut three-layer pork belly, boil in water until three to four tenths cooked, then remove. While hot, smear evenly with 5g of sweet fermented rice wine, then deep-fry in oil heated to 60–70% until the skin turns bright red. Remove and let cool. Slice into long strips about 2cm wide. (2) Heat a pan, add an appropriate amount of salad oil, sauté ginger and scallions until fragrant. Add sweet bean paste, seafood sauce, and spare rib sauce, stir-fry until the sauce aroma develops. Pour in some stock, add sliced zongxiang pork and leaves, then adjust with soy sauce, MSG, salt, sweet fermented rice wine, cooking wine, sugar, and pepper. Bring to a boil over high heat, then reduce to medium-low and simmer until cooked. Remove together with the zong leaves. (3) Grease a bowl with lard, place some zong leaves inside, then arrange the cooked zongxiang pork slices skin-side down neatly on top. Steam until the meat is tender and the leaves aromatic. Pour out the juices, invert onto a plate, remove the zong leaves, bring the original juices to a boil in a pan, thicken slightly, drizzle with sesame oil, pour over the pork, garnish lightly, and serve.