Apricot Kernel Pork
A traditional dish featuring skin-on pork belly and large flat apricot kernels, with a glossy red color, tender meat, and a rich, mellow flavor.
Ingredients
pork (preferably skin-on pork belly, scraped clean, cut into 1.5 cm cubes)
1 kg
large flat apricot kernels (soaked through with boiling water, peeled, wrapped in cheesecloth)
60 g
rendered lard (clarified)
50 g
wet cornstarch (for thickening)
10 g
rock sugar (crushed, used in two batches)
100 g
cooking wine
100 g
scallion (cut into slices)
10 g
ginger (sliced)
10 g
soy sauce (appears in steps but no specific amount listed)
to taste
water (enough to cover meat)
to taste
Instructions
1
Step 1
Scrape the pork clean, then cut into 1.5 cm cubes. Soak the apricot kernels through with boiling water, peel off the outer skin, wrap them in cheesecloth, and set aside.
2
Step 2
Heat a wok over high heat, add the lard and half of the rock sugar, and stir-fry until browned. Add the cut pork and stir-fry.
3
Step 3
Once the pork turns red, add the scallion, ginger, cooking wine, soy sauce, and the wrapped apricot kernels, then pour in enough water to just cover the meat. Bring to a boil, transfer to a clay pot, and simmer over low heat, turning the meat occasionally to prevent scorching.
4
Step 4
When the pork is nearly tender, add the remaining rock sugar and simmer a little longer. Remove from the heat and take out the cheesecloth bundle of apricot kernels. Spread the apricot kernels across the bottom of a bowl, arrange the pork pieces skin-side down on top, ladle in some of the original broth, and steam until very tender.
5
Step 5
Invert the bowl of pork onto a serving plate. Bring the remaining original broth to a boil, stir in the wet cornstarch to thicken into a glossy sauce, and pour it over the pork. Serve.
