Braised Pork Elbow

Braised Pork Elbow

　　Braised Pork Elbow

　　Features:

　　The meat is white and the skin is yellow, soft and tender with a rich charred aroma that never gets tiresome no matter how often you eat it.

　　Main ingredients:

　　1–2 kg pork elbow, seasonings including 20g pickled Chinese chive flower, 20g mashed garlic, 30g fermented tofu juice, 40g chili oil, and 80g soy sauce.

　　Method (1) Place the pork elbow (bone removed) over high heat to scorch until it turns charred, with small bubbles forming on the skin. (2) Soak the meat in warm water for 20–30 minutes, scrape and clean it, then boil it in a pot of clear water (boiling method is the same as for “sliced boiled pork”). (3) Slice it thinly with the skin on and arrange on a plate. (4) Mix the seasonings — pickled Chinese chive flower, mashed garlic, fermented tofu juice, chili oil, and soy sauce — in a small bowl until well blended, and serve alongside the pork slices for dipping.