Hezhou Huangtian Braised Pork

Hezhou Huangtian Braised Pork

　　The braised pork of Hezhou is most famous in Huangtian, made with taro and pork belly. What sets Huangtian braised pork apart is the “double wrap,” where two uncut slices of pork belly envelop deep-fried taro. It’s rich yet not greasy, melting in the mouth. It’s also steamed in locally produced earthenware bowls.

　　Huangtian braised pork has long been an essential dish at the “February 2nd” banquet in Huangtian. What makes Huangtian braised pork unique is first the “double wrap”—two uncut slices of pork belly wrapping around deep-fried taro. Typically, pork belly is used, which may look quite fatty, but it tastes refreshing and not greasy, melting in the mouth. Another difference is the addition of rock sugar, giving the pork a sweet taste that’s never cloying, resulting in a uniquely delicious flavor that differs from the usual taro-braised pork made at home.

　　To make this dish, the first step is to prepare the ingredients, namely the pork belly. When marinating the pork, pierce small holes into the meat, then add rock sugar and other seasonings, and marinate for 20 minutes (typically, three taels of rock sugar for five kilograms of meat). After marinating, the rock sugar will fully penetrate the pork. Next, heat oil in a pan, fry the pork slices until both sides turn golden brown, then cut the taro into chunks and deep-fry them until the surface forms a hard crust. Then arrange the sliced pork to cradle the taro chunks on a plate, and evenly spread the prepared oyster sauce and light soy sauce over the meat and taro. Finally, boil water in a pot, place the pork in, cover, and steam for 60 minutes. Optionally, the broth collected in the bowl can be poured back into the pot, heated until thickened, and poured over the pork and taro for extra flavor.

　　Huangtian braised pork is fragrant, sweet, tender, with a fresh texture and beautiful color—anyone who’s tried it knows!!

　　Braised pork may not be considered a specialty, but this Huangtian version is different from the Hakka-style “preserved vegetable braised pork” of Guangdong. In Guangdong, preserved vegetable braised pork has preserved mustard greens at the bottom, whereas Huangtian braised pork is made with pork belly and taro.

　　The biggest difference between this Huangtian braised pork and ordinary braised pork is the so-called “double wrap,” where the pork is sliced open in the middle and filled with taro. The pork is usually pork belly, specially treated with some added honey—it may look greasy, but the taste is something else, especially when paired with the taro in the middle, which balances the richness well. The bottom of the braised pork is often layered with mushrooms and red dates, which vendors usually prepare in advance. When you buy it, you just need to steam or reheat it before eating.