Preserved Plum Pork Belly

Preserved Plum Pork Belly

　　Preserved plum is a traditional and distinctive food from the Bai ethnic group in Dali, Yunnan. It is made from green plums picked in spring. Local girls carve patterns on the plums, gently press them into flower-like, sawtooth-edged plum cakes, then soak them in a basin of water with a little salt to reduce their acidity. The plum cakes are then placed in a clay jar and marinated for several months with premium brown sugar and honey. When the plum cakes turn golden yellow, they are ready to be taken out and eaten. The pork belly used is multi-layered streaky pork with a good balance of fat and lean meat. It is steamed with the preserved plum for about four hours. The meat absorbs the delicate fragrance of the plum, becomes rich yet not greasy, and boasts a delicious flavor.

　　 How to Make Preserved Plum Pork Belly:

　　　　1. Remove the flesh from the preserved plum and chop it for later use; trim the edges of the pork belly and cut it into a square shape for later use.

　　　　2. Boil a pot of water, blanch the pork belly, then remove it. Make crisscross cuts on the surface of the pork belly.

　　　　3. Heat a pan, sauté scallions, ginger, and tsao-ko, then add rock sugar and stir until dissolved. Add soy sauce, chopped preserved plum, pepper, sugar, and Shaoxing wine, and bring to a boil. Add the prepared pork belly and enough water to cover the ingredients. Simmer over low heat for about 3–4 hours until the pork is tender, then serve.

　　　　4. Strain the remaining braising liquid clean, return it to the pan, add chopped preserved plum, thicken with a cornstarch slurry, and drizzle over the pork belly as in step 4.