Zhang Fei Braised Pork

Zhang Fei Braised Pork

　　When it comes to braised pork, you can’t not mention Zhang Fei Braised Pork. All long-time Harbin residents know about this place and its signature dishes: Zhang Fei Braised Pork, Stir-fried Country Chicken Eggs, and Sobo Soup.

　　There’s a saying in Harbin: “Drive a Mercedes, eat street food,” referring to these hidden gems nestled in the bustling city. If you’re a true foodie, you simply must give them a try.

　　Almost everyone describes authentic premium braised pork as “rich but not greasy.” What they may not know is that every slice of meat at Zhang Fei Braised Pork comes from pigs supplied by a green farming base, then slow-cooked over a low flame for five to six hours using a secret recipe—resulting in meat that’s neither oily nor greasy, melts in your mouth, and is the product of decades of honed skill. Every dish at Zhang Fei Braised Pork uses top-quality ingredients and is meticulously prepared, living up to the eatery’s motto of “trust, beauty, freshness.” The far-sighted owner, Mr. Zhang, registered the Zhang Fei Braised Pork trademark as early as 1980, and now the brand has expanded into a chain of franchises. It seems that the delicacies of Old Outer Harbin are no longer shyly tucked away in small alleys as they once were. Thanks to the foresight of these restaurateurs, Harbin’s unique culinary culture is being discovered and appreciated by more people around the world.

　　Preparation Method

　　1. First, add one tablespoon of water and three tablespoons of sugar to a wok and simmer until it turns into caramel color. (Once the sugar has heated and turned a deep date-red, add one bowl of water. Once it boils, pour it out and set aside. Be careful not to get scalded when adding water.)

　　2. First, choose a 3-pound piece of skin-on pork belly, wash and dry it. (Keep it whole.)

　　3. Heat a pot with plenty of oil until 70% hot, then slowly fry the pork over low heat until it turns a date-red color. Remove, cut into pieces, and set aside. (The frying step is crucial—only by rendering the fat out of the pork will it taste good. This part depends on your skill.)

　　4. Place a pressure cooker with water, then add star anise, cinnamon, nutmeg, dark soy sauce, sugar, salt, large pieces of scallion and ginger, and the previously made caramel color. Simmer until tender. (Do not use the high-pressure function of the cooker; after it boils, switch to low heat and simmer slowly. You can add a bit more water since you can also use the leftover broth to make soy-braised spine bones. At the end, adjust the color with dark soy sauce based on the broth’s shade—the color should be relatively dark.)

　　Making the spine bones is relatively simple: blanch the spine bones in water, then directly place them into the broth used for the braised pork. Bring to a boil until the meat is tender. (Don’t forget to season with salt a second time—the broth should be slightly salty so the meat tastes just right.)