Preserved-meat juice pork

Preserved-meat juice pork

　　Preserved-meat juice pork Preserved-meat juice pork is a famous delicacy in Xi'an. As early as the Warring States period, it was called "cold meat," and during the Tang Dynasty, it was referred to as preserved meat. The most well-known preserved-meat juice pork in Xi'an comes from Fanji. It is characterized by its bright red color, tender and soft texture, and richly aromatic, sweet taste. The dish uses high-quality pork with thin skin and hard rib meat as the main ingredient, and the cooking method is also very particular. The process involves cutting the meat into strips weighing two to three pounds, washing them clean in water, and removing any remaining hair from the skin. The meat is then placed in a pot of preserved-meat juice, arranged neatly with the skin facing up. A suitable amount of wine, salt, rock sugar, ginger, and spring onion segments are added, and then a cloth bag containing over twenty kinds of seasonings—including amomum fruit, cardamom, cloves, cinnamon, bay leaves, and Sichuan peppercorns—is placed inside the pot. An iron grate is used to press down on the contents, and the mixture is brought to a boil over high heat before being simmered over low heat. This allows the pot to lightly simmer without bubbling over, while any foam that rises is skimmed off. After two hours, the meat is turned over, and after three to four hours, it is removed and the bones are taken out, completing the dish. The finished preserved-meat juice pork has a bright red color and a glistening appearance. When eaten, it is rich yet not greasy, with lean meat that has no sinewy bits, and the delicious aroma lingers long after the meal. (Xi'an)