Harbin Smoked Pork Elbow

Harbin Smoked Pork Elbow

　　Harbin Smoked Pork Elbow is a type of smoked dish. The main process involves arranging boiled pork elbows in a single layer on a smoking rack, then placing them in a smoking pot or smoker to be cured. The Harbin Smoked Pork Elbow features an even brownish smoke color, with the skin intact, a deep penetration of flavor into the meat, and a well-balanced saltiness.

　　Method for making Harbin Smoked Pork Elbow:

　　Ingredients: The standard for preparing the broth is 10 kilograms of water, 10 kilograms of coarse salt, 4 kilograms of soy sauce (original), 50 grams of monosodium glutamate (the soup should have a concentration of about 15° Bé, light in color like soy sauce; if the taste is too mild, add more salt); 400 grams of Sichuan peppercorns, 400 grams of star anise, 200 grams of cinnamon (these three seasonings are placed together in a white cloth bag and replaced after every 10 boils), 250 grams of fresh ginger (sliced), 150 grams of green onions (cut into sections), 150 grams of garlic (peeled)—these three ingredients are also combined in a white cloth bag, with the ginger replaced after every 5 boils and the onions and garlic replaced after every boil. Once the broth is prepared, heat it in a pot.

　　Preparation method (ingredients: pig elbow):

　　1. Deboning: Remove all bones from the pig elbow.

　　2. Washing: Scrape off any blood residue or grease from the meat, then wash it clean in water.

　　3. Tying: Tie each deboned pork elbow piece with thin white cotton string, keeping the skin on the outside.

　　4. Boiling: Place the tied pork elbows in the preheated 100°C broth. While boiling, frequently remove fat and blood foam from the surface. After the meat is put in, maintain the broth temperature at around 90°C. During the boiling process, flip the meat twice to ensure even cooking. After boiling for 2 hours, once the meat is tender, remove it, drain the broth, let it cool slightly, and remove the string.

　　5. Smoking: Arrange the boiled pork elbows in a single layer on a smoking rack, then place them in a smoking pot or smoker. To prepare the smoke source, mix 1.5 kilograms of white sugar (brown sugar, syrup, or raw sugar can also be used) with 500 grams of sawdust. Place the mixture in the smoker and ignite the bottom to burn the sawdust and sugar, producing smoke that will coat the cooked pork elbows, drying and coloring the outer layer. Smoke for 20 minutes, then remove—the product is ready.