Sichuan Salted Pork
By FannieMoen
Salted pork, also known as roasted white, is one of the famous dishes in Sichuan and one of the nine bowls of Hakka. Its color is red and bright, the taste is salty, fresh and fat, and it melts into the mouth, fat but not greasy, and has a long aftertaste.
Recipe Recommendations
- pork belly 500 grams
- glutinous rice 20 grams
- soy sauce 10 grams
- MSG 2 grams
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Sichuan Salted Pork
1
Choose the pork belly with fat 3 and thin 7, with a width of 5-8 centimeters. The one I bought was too thin. Some of the lean meat was removed, and the shape was not very good. Wash it and cook for 15 minutes. Remove it. Spread the glutinous rice juice on the meat skin while it is hot, mainly for convenient coloring.
2
After the surface of the meat skin is dry, heat the pan to the heat, leaving the oil free to avoid splashing. If frying in a frying pan, you must wait for the surface of the meat to dry before operating. Place the skin down, blanch the skin until brown, and foam the surface. Soak in hot water for a moment. Make the epidermis soft.
3
Remove the soaked meat pieces, cut them into slices 2-4 mm thick, and drain the skins downward into a large bowl.
4
Then sprinkle with minced ginger, top with a small amount of soy sauce and fermented rice juice, and cover a small bag of Yibin sprouts on top of the meat. If there are no sprouts leaves, you can replace them with dried plum vegetables, etc., and you can add some spices according to your personal taste.
5
Add water to the steaming pan. The steaming time is long, so be sure to add enough water. Place the large bowl in the pan and steam over high heat for 20 minutes, change to medium to medium heat and steam for another hour until the meat is soft and rotten.
6
Remove the bowl and pay attention to prevent burns. Find a larger bowl or plate, buckle it upside down, and you can serve the pork with a spray and splash!