Braised Black Pork Face

Braised Black Pork Face

　　A few years ago, the first nationally patented signature dish — “Braided Pork Face” — became a hit in Beijing. Today, this patented offering from Jin San Yuan Restaurant in Chaoyang District has been given a new twist — Braised Wild Boar Face.

What makes “Braised Pork Face” so appealing is its pure aroma, pleasant texture, and balanced nutrition. The “Braised Wild Boar Face,” made with mountain black pork, offers an even better experience for diners. Theoretically, the intramuscular fat content of pork and its distribution are closely related to the meat’s texture, juiciness, and flavor. Research shows that when intramuscular fat content is above 3%, pork achieves its optimal taste and mouthfeel. The mountain black pork used here contains 4.5% intramuscular fat, compared to around 2% in market pork. Additionally, the cholesterol level of mountain black pork is about half that of ordinary market pork. After going through Jin San Yuan’s exclusive eight-step process — including selection, cleaning, roasting, soaking, braising, and more — the mountain black pork takes on a uniquely delicious flavor.