Raw material formula: Pork 100 kg, Salt 13-15 kg, Sodium nitrate 20 g, Onion 2 kg, Ginger 0.5 kg, Butter 2 kg.
Production Method
1. Raw Material Selection: Start with high-quality fresh pork that is firm and elastic, preferably from the white meat portion for a tender texture.
2. Salting and Marinating: Mix salt and sodium nitrate thoroughly, then apply it evenly to the surface of the pork. Place the meat in a container or barrel and press it firmly to ensure even distribution. After one day, gently reapply salt. Let it rest for 7 days. At this point, remove the meat, rinse off excess salt, and fold it into 2-3 pieces for further processing.
3. Boiling Process: Once the meat is ready, place it in a pot and add enough water. Include chopped onion, sliced ginger, and a splash of rice wine to enhance flavor. Bring to a boil, then reduce heat and simmer for about an hour. The meat is done when a sharp chopstick can easily pierce through it without resistance. After boiling, strain the broth, skim off any excess fat, and set aside the onion and ginger for future use (such as in a traditional "white hoof" or "white meat" dish).
Quality Standards: The finished product should have a pale white color with a slight reddish tint, a crisp texture, and tender yet not greasy fat. It should be aromatic, juicy, and perfectly seasoned.
This recipe is ideal for those looking to create a traditional Chinese-style preserved pork dish at home. With proper preparation and attention to detail, you can achieve a rich, flavorful result that’s both satisfying and authentic.
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