Diced marinated pork---Ingredients for Cantonese-style five-nut mooncakes
Overview
My family’s favorite mooncake is the one with five kernels, especially the Cantonese style five kernels which are the most popular. In previous years, I would always make a lot of them, but the most I could eat was two pieces, and all of them were taken away by my relatives and friends. The marinated fat pork cubes in Cantonese five-nuts are indispensable in the traditional recipe. Nowadays, for the sake of health, everyone wants to give it up. But it only happens once a year, and the amount used is very small. It’s just a little bit in a moon cake, just one or two pieces the size of a soybean. In order to maintain the traditional taste, I still made this diced meat and prepared to use it in the moon cake.
Tags
Ingredients
Steps
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Buy a thick piece of fat, cut off the lean meat, and cut off the softer layer of fat on top, leaving only the hard layer of fat on the bottom
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Cut off the skin and cut the meat into pieces
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Cut into strips and then into dices, which should be about the same size as soybeans
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Cook in boiling water,
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Remove and drain the water
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After cooling, add 10 grams of white wine and marinate for 15 minutes. The Fenjiu I used was taught to me by the pastry doctor, and I followed the recipe unchanged. If you don’t have Fenjiu, you can use other high-quality wine.
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Add the same amount of sugar as the diced meat
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Stir evenly, put in a sealed box and marinate for 10-15 days. You can also put it in the refrigerator while marinating. In fact, room temperature is just fine and it won't go bad.
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This is what it looks like after being marinated for 6 days. The diced meat is already transparent.
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This has been marinated for 15 days. The sugar has basically melted and the diced meat has turned the same color as sugar. This is ready to use.
