Beijing Sauce Pork

Overview

This article introduces the workshop-style production process of Beijing Sauce Pork with the help of sauced meat, which is suitable for home production.

Tags

• cold dishes
• home cooking
• cinnamon
• cooking wine
• old ginger
• plum pork
• sauce
• star anise
• sugar color
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Soak the plum blossom meat in water for 2 hours.

   

2. 2 Tie with small string, not too tight.

   

3. 3 This is a barrel pan with an inner diameter of 29 cm. Place a grate on the bottom. This grate is 28 cm in diameter, has a vertical edge, and is 1 cm high.

   

4. 4 Place the plum blossom meat on the grate, then add salt, pepper, star anise, ginger and cinnamon. Add cold or warm water, bring to a boil over medium heat, cover the pot and turn to low heat. This is blanching, which takes 80 minutes. It needs to be slightly turned twice in the middle.

   

5. 5 Fish out.

   

6. 6 Use warm water to wash out the foam in the crevices.

   

7. 7 Remove the seasonings from the soup, clean up the floating foam, and sift into another container.

   

8. 8 This is a barrel pan with an inner diameter of 29 cm.

   

9. 9 Place the washed blanks on the grate, pay attention! Skin side down, skin side down. This process is braised and takes 3 hours.

   

10. 10 Pour the original soup into the pot until it is 2 cm below the base. Put a glass lid on top with the handle removed. This is the inner lid. Bring the pot to a boil. Do not use the induction cooker. Turn to low heat and cover the outer lid.

    

11. 11 After stewing for 3 hours, add sugar color and add a little heat. Secure both lids.

    

12. 12 After adding sugar for about 40 minutes, the soup became less liquid. Add more sauce. After adding sugar color, you should observe and adjust the firepower at any time. The purpose of this step is that the soup juice will be significantly reduced in about 40 minutes. If the goal is not achieved, you can add more time. Don't rush to the next step.

    

13. 13 Remove the sauce from the freezer, cut into cubes, and place on top of the glass lid. If there is no sauce when making it for the first time, you can use the thick braised pork sauce instead.

    

14. 14 Add the sauce for about 30 minutes, use a spoon to pour it on the sauced meat, hang it inside, sprinkle with cooking wine, and close the lid. After adding the sauce, be careful to adjust the heat several times according to the concentration of the soup. If you are not sure, it is better to lower the heat to prevent the pot from being stuck. This process takes about 30 minutes to basically reach the concentration shown in the picture. If it is not reached, additional time can be added. Open the glass lid, scoop the sauce from the side of the pot with a spoon and pour it on the sauced meat, which is called gali in jargon. Sprinkle cooking wine and cover with two lids. (If there is a strong smell of paste, remove from the heat immediately, remove from the pot, and sum up the experience.)

    

15. 15 Sprinkle the cooking wine for about 20 minutes, remove from the heat, and open the two lids.

    

16. 16 Replace the glass lid with the handle, place one hand against the glass lid, and lift the pot with the other hand to remove the sauce from the bottom of the pot.

    

17. 17 Take a ceramic basin and place it on the glass cover.

    

18. 18 Turn the whole thing over.

    

19. 19 Remove the pot and grate, and the pot is finished.

    

20. 20 Using a spatula with one hand and holding it with a glove on the other hand, transfer the sauce meat to the tray.

    

21. 21 Clean the meat skin with a silicone brush, then stir the sauce and brush it on the meat skin.

    

22. 22 Cool and slice into slices.