Air-Dried Pork
Fragrant with sweet and salty notes, red and glossy with a pleasing bite. Served cool yet never chilled, this classic Beijing dish is well-suited to winter and spring.
Ingredients
lean pork
1 kg
wheat gluten strips
500 g
vegetable oil (about 120 g actually used)
1 kg
sesame oil
20 g
red yeast rice powder
30 g
soy sauce
180 g
sugar
180 g
cooking wine
10 g
scallions
50 g
ginger
50 g
MSG
to taste
Instructions
1
Step 1
Cut the lean pork into long strips following the grain. Then make horizontal cuts under each piece of meat with the knife (without cutting all the way through). Lift the top slice, flip it over, and slice horizontally again. Repeat this process until each strip of meat becomes a ribbon shape. Hang them in a ventilated, cool, and shaded place to dry, then take them down and wash with warm water.
2
Step 2
Rinse the wheat gluten strips with cold water, squeeze out the moisture, and cut into small sections. Meanwhile, slice the ginger into small pieces and cut the scallions into small sections for later use.
3
Step 3
Heat the wok over high heat, pour in the vegetable oil, and when it starts to smoke, add the gluten and deep-fry until golden brown, then remove.
4
Step 4
Keep the wok on high heat, pour in boiling water (enough to submerge the meat by about 10 cm), and add the dried meat strips. Once it boils, reduce to low heat and simmer for about 1 hour, then transfer the meat strips into cold water and rinse.
5
Step 5
Place the red yeast rice powder in a large container, dissolve it with 1,500 ml of boiling water, and let it cool slightly for later use.
6
Step 6
Place the wok over high heat, pour in the sesame oil and heat it up. Add the scallions and ginger and stir-fry briefly a few times, then add the sugar and stir until melted. Add the soy sauce, cooking wine, and MSG. At the same time, strain the prepared red yeast rice water through a fine sieve into the wok, just enough to submerge the meat. Once it boils, add the fried gluten and the cooked meat strips. Bring back to a boil, then transfer to low heat and simmer for about 1 hour, until the sauce is nearly reduced and becomes sticky. Transfer the meat along with the sauce onto a large platter, let cool, and serve.
