Tiger-striped Fragrant Pork

Tiger-striped Fragrant Pork

　　Tiger-striped Fragrant Pork

　　Main ingredients: 1 kg of hairy pork belly with skin, 50 g of pickled snow vegetable stems.

　　Seasonings: 1 kg of vegetable oil (approximately 100 g used), 20 g of cooking wine, 150 g of sugar, 50 g of salt, 20 g of soy sauce, 20 g of green onions, 20 g of ginger, 2 star anise.

　　Cooking method:

　　(1)

　　Roast the meat over a flame until yellow, then soak it in warm water to soften. Scrape off the scorched yellow skin and any impurities, and pat dry. Then, score tiger-striped patterns on the skin and rinse with clean water before setting aside.

　　(2)

　　Crush the ginger, and cut the green onions into 3 cm-long segments. Remove the roots and tips from the pickled snow vegetable stems, cut them into 2 cm-long pieces, rinse with cold water, slightly dry them, and then deep-fry until crisp. Set aside.

　　(3)

　　Place some water in a pot, bring it to a boil over high heat, then add the soy sauce, cooking wine, star anise, sugar, green onions, ginger, and salt. Add the meat (skin side up). Once the broth boils, skim off the foam. Simmer over low heat until the meat is 3–4/10 cooked, then flip it over and continue simmering. When the meat reaches 8–9/10 cooked, remove it, place it skin side down in a bowl, pour the broth over the meat, and add the reserved pickled snow vegetable stems. Steam in a steamer over high heat for another 15–20 minutes. Then, turn the meat skin side up onto a plate, pour the broth into a wok, reduce it until thickened, and pour it over the meat to serve.

　　Features: Glossy and smooth in appearance, with tiger-striped patterns on the skin, tender, soft, richly flavored.