Popular Post abcdefg Posted October 28, 2017 at 08:26 AM Popular Post Report Share Posted October 28, 2017 at 08:26 AM A dear friend went home for Hani New Year 哈尼族过年 recently and returned with a gift of some specialty meat from her village. It's a prime cut of pork belly 五花肉 that is first marinated or brined 腌制, then slow smoked over low coals, followed by a quick whiff of evergreen cypress 柏树。Finally, it's hung outside in the shade for a week or two and rubbed daily with various spices, sort of kneading them into the meat. Each part of the process must be adjusted for weather and other natural factors. So much flavor is packed in by this intricate process, that it's best when cooked simply. Goes by the name of 烟熏肉 or 烟熏腊肉, with 烟 and 熏 both meaning smoked. It was made from my friend's family "New Year's pig," the animal which had been carefully raised for most of the year with this special occasion in mind. Here's how I prepared for supper it today, at home in Kunming. After first washing under running water, it should be briefly blanched 焯。I put into boiling water, then turned off the flame after it returned to a boil, and left it 5 or 6 minutes. Lifted it out 捞出来 and set it aside to cool and dry 一旁待用。 Meanwhile I prepped the vegetables, a simple but flavorful combination of garlic greens 蒜苗, spring onions 大葱，and peppers 请教/红椒。These long green peppers have a little bit of heat, but nothing really challenging. I remove the white pith and some of the seeds. Sliced the meat thin after it was cool enough to handle. Got everything ready. When my rice cooker signaled that it was done, I fried the meat fast 翻炒 in very little oil. The meat itself releases some fat as it cooks. When it has turned a deep golden color, scoop it out and save it off to the side 备用。 Even though we often wipe out the wok after precooking 煸炒 the meat, this time that would be a felony crime. The oil that is left has way too much flavor to discard. We use it to stir-fry the vegetables, adding them in an appropriate cooking order. Ones that take longest to cook, such as the peppers, go in first, followed by the garlic greens and finally the spring onion. Last of all, add back the meat. I added a dash (about a quarter teaspoon) of MSG 少许味精, but you can omit it if you prefer. No salt needed most of the time. Stir in a small amount of corn starch slurry 水淀粉 as a binder and agitate the wok slowly another half minute or so. (I used 1/2 teaspoon of corn starch and a tablespoon of water.) Serve it up 装盘 beside bowls of steamed rice 米饭。Go right ahead and 动筷子，no need to stand on ceremony. It's a robust and hearty dish which goes well with 白酒。(And no, Dorothy, that does not translate as "white wine.") 4 1 Quote Link to comment Share on other sites More sharing options...
Join the conversation
You can post now and select your username and password later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.