Changzhou Fermented Glutinous Rice Braised Pork

Changzhou Fermented Glutinous Rice Braised Pork

　　According to research, Changzhou Fermented Glutinous Rice Braised Pork has a history of over 100 years. It is a home-style dish from southern Jiangsu, often served to family and friends during winter and the Spring Festival. In the past, ordinary families in Changzhou, who were not well-off, would prepare this dish as a meat course that could be steamed repeatedly to enhance its flavor. In rural areas of Changzhou, it was customary before the Spring Festival to slaughter pigs and brew liquor, which led to the creation of this dish combining pork with fermented glutinous rice. Due to its widespread popularity, the dish was introduced to major restaurants and eateries in the early Republic of China era. At that time, the versions served at Xinglongyuan Restaurant, Detaiheng Restaurant, and Changzhou Restaurant in the region were considered the best and gained immense popularity. In the 1980s, it was among the first regional specialty dishes included in both the Chinese Cuisine Guide and the Jiangsu Cuisine Guide.

　　The preparation of Fermented Glutinous Rice Braised Pork consists of three parts: braising, arranging in a bowl, and steaming. The steaming process takes approximately three and a half hours. This allows the fat to render out and be absorbed by the fermented glutinous rice, resulting in a dish that is low in cholesterol, richly aromatic, rich yet not greasy. The specific steps are as follows: First, clean the pork belly; then place it in a pot of water, bring to a boil, and simmer over medium-low heat for about 20 minutes. Remove, cool, and slice into 1 cm thick pieces. Reserve the pork broth. Second, place an appropriate amount of water in a pot, add yellow wine, ginger, scallions, star anise, soy sauce, and sugar, and bring the pork to a boil. Simmer over high heat for 10 minutes, then reduce to low heat and cook for another 30 minutes. Pour the mixture into a bowl. Third, add the fermented glutinous rice to the pork broth, along with sugar and soy sauce, and simmer over low heat for 6–8 minutes. Arrange the cooked pork slices at the bottom of a bowl, top with the prepared fermented glutinous rice mixture. To serve, steam the assembled dish for 20 minutes, then invert onto a plate to present a visually appealing, fragrant, and flavorful dish.

　　The braised pork has a glossy reddish-brown color, is rich but not greasy, and melts in the mouth. Repeated steaming enhances its aroma and makes the texture even softer. When cooled, the dish solidifies into a cohesive mass, making it convenient to carry and a popular homemade gift.

　　Fermented Glutinous Rice Braised Pork is a “bowl-up” dish primarily made with pork and fermented glutinous rice. The finished dish features over ten slices of pork and fermented glutinous rice arranged in a circular shape, with a glossy reddish-brown hue. The ingredients are readily available, and the cooking method involves braising followed by steaming, starting with high heat and then low — making it a mild-flavored dish. Though the preparation is delicate, it is not complicated, so it’s commonly made at home. The fermented glutinous rice absorbs oil, removes gaminess, and adds fragrance. The final dish is rich yet not greasy in taste, with a strong fermented aroma. It has tender, flavorful meat soaked in rich juices. Repeated steaming enhances its fragrance and makes the texture silkier, making it an excellent dish for hosting guests or banquets. This is why it enjoys great popularity among the public.

　　(Ingredients)

　　    Pork belly (rectangular block), 500g; Pork broth, 200g

　　    Soy sauce, 105g

　　    Fermented glutinous rice, 125g; Cooking wine, 100g

　　    Sugar, 75g; Ginger slices, 15g

　　    Scallion bundles, 15g

　　    (Cooking Method)

　　    1. Clean the pork belly by scraping and washing it, then place it in a cold water pot. Boil until it is half-cooked, remove, and wash again. Place the pork skin-side down in a sand pot lined with bamboo mats, add 100g soy sauce, sugar, cooking wine, scallion bundles, ginger slices, and pork broth. Press down with a round plate, cover the pot, and simmer over medium heat for 5 minutes. Then reduce to low heat and braise for about 30 minutes. Remove the pork and let it cool.

　　    2. In a bowl, mix 5g soy sauce. Slice the pork into pieces approximately 9cm long and 0.9cm thick, arrange them skin-side down in the bowl. Mix the fermented glutinous rice with 100g of the reserved pork juice, spread it over the pork, cover the bowl with cling film, and steam for about 1 hour. Finally, invert the pork onto a plate to serve.

　　    (Cooking Key Points)

　　    Boil the pork first to remove blood, then remove it. After adding seasonings, braise for 30 minutes to let the flavors penetrate. Add soy sauce and fermented glutinous rice, and steam until tender — about 2 hours total. Through boiling, braising, and steaming, the final product achieves excellent color, aroma, taste, and texture.

　　    (Flavor Profile)

　　    “Fermented Glutinous Rice Braised Pork” is a seasonal delicacy enjoyed in winter and early spring in Changzhou. Originating from a southern Jiangsu home-style dish, it was introduced to restaurants over 70 years ago. In 1925, the renowned Changzhou chef Qiang Liangsheng refined the cooking technique by replacing the traditional sauce-color coating with direct seasoning, enhancing the dish’s color, aroma, and taste. Currently, the version made at Changzhou’s Detaiheng Restaurant is considered the best — featuring a glossy reddish-brown color, tender and flavorful meat, rich yet not greasy, melting in the mouth. Repeated steaming further enhances its fragrance and silkiness. When cooled, it solidifies for easy carrying, making it a common homemade gift among locals for visiting relatives and friends.