Guangnan Red Bean Pork

Guangnan Red Bean Pork

　　Guangnan Red Bean Pork is one of the signature dishes of Guangnan County in Wenshan Prefecture, Yunnan Province. With a history of over 200 years, it is renowned for its crystal-clear appearance, vibrant color, deliciously sweet taste, rich yet not greasy texture, and tender juiciness. It has long been an indispensable delicacy when hosting guests or during festive banquets in Guangnan. It is also an essential dish for New Year’s Eve dinners.

　　Red Bean Pork originally came to Guangnan County from the Central Plains region along with exiled people. After over two hundred years of integration, evolution, and incorporation of the dietary culture of the local Zhuang people in Guangnan, it gradually developed into a distinctive local Yunnan specialty. The dish mainly consists of fatty pork, red bean paste, and glutinous rice, resulting in a sweet and delicious flavor. It is a must-have dish at local banquets and often earns high praise from guests. [1]

　　Taohuayuan-style Guangnan Bameng Village is a famous scenic spot in Yunnan, home to the Zhuang ethnic group. Visitors to Bameng Village must try this sweet and delicious dish. Among all Yunnan travel routes, only Guangnan serves authentic Red Bean Pork.

　　Guangnan’s most authentic local dish is none other than Red Bean Pork. Its sweet yet not greasy taste leaves a lasting impression on those who try it. Now, let us show you how to make this delicious dish.

　　Main Ingredients:

　　500g pork rib loin (pork belly), 200g red bean paste

　　Side Ingredients:

　　100g glutinous rice, 150g walnuts, 100g candied apple slices

　　Seasonings:

　　50g white sugar, 10g honey, 60g rapeseed oil, and appropriate amounts of others

　　Instructions:

　　1. Remove all hair from the pork, wash it clean, then boil it in a pot until it is 70% cooked. Take it out while hot and brush the skin with honey water, then let it cool.

　　2. Heat a wok with rapeseed oil. When the oil reaches 50% heat, deep-fry the pork until it turns chestnut brown, then remove and drain the oil.

　　3. Lightly fry the walnuts in the wok, then remove and drain the oil.

　　4. Crush the drained walnuts into powder and mix evenly with the red bean paste.

　　5. Wash the glutinous rice, add water, and cook it in a pot until it becomes glutinous rice.

　　6. Cut the candied fruit into small cubes and mix them with the glutinous rice.

　　7. Slice the pork belly into sandwich-like pieces, stuff the center with red bean paste, arrange neatly in a bowl, cover with glutinous rice, and steam.

　　8. Remove from the steamer, invert onto a plate, and drizzle with prepared honey and sugar syrup to finish.