Authentic Northeast Sauce-Braised Pork Bones

Name: Authentic Northeast Sauce-Braised Pork Bones
Prep time: 1 h 30 min
Cook time: 2 h 15 min
Total time: 3 h 45 min
Cuisine: Chinese
Ingredients: 10 kg Pork spine bones (or pork leg bones); 20 kg Braising broth; 150 g First stir-fry the Northeast bean paste in a little hot oil; 20 kg Place together with the spice sachet into the stock; 50 g Add smashed old ginger blocks and fried yellow dry shallot blocks; 4 Simmer over low heat for hours; 30 g Tsaoko, star anise, and galangal, each; 20 g Nutmeg, red yeast rice, sand ginger, and Sichuan pepper, each; 25 g Round cardamom and fennel, each; 15 g Licorice, angelica, white pepper, and dried tangerine peel, each; 35 g Cinnamon; 30 g Bay leaves; 10 g Cloves and thyme, each

Compilation of authentic ingredients and standard preparation steps for Northeastern Chinese soy-braised pork bones

3h 45m

Easy

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Authentic Northeast Sauce-Braised Pork Bones

Ingredients

Pork spine bones (or pork leg bones) 10 kg

Braising broth 20 kg

First stir-fry the Northeast bean paste in a little hot oil 150 g

Place together with the spice sachet into the stock 20 kg

Add smashed old ginger blocks and fried yellow dry shallot blocks 50 g

Simmer over low heat for hours 4

Tsaoko, star anise, and galangal, each 30 g

Nutmeg, red yeast rice, sand ginger, and Sichuan pepper, each 20 g

Round cardamom and fennel, each 25 g

Licorice, angelica, white pepper, and dried tangerine peel, each 15 g

Cinnamon 35 g

Bay leaves 30 g

Cloves and thyme, each 10 g

Instructions

Make the Northeast bean paste

Method: Soak 500 g of yellow soybeans, wash them thoroughly, then cook in a pot until fully tender. Remove and drain off all moisture, and while still hot, evenly coat the soybeans with a layer of flour. Once cooled, spread them flat on a cardboard base or an unfolded cardboard box lined with paper, cover the soybeans with a thick cloth, and let them grow mold. After about seven days, yellow-green mold will appear on the soybeans. Briefly sun-dry the moldy soybeans, winnow off the green mold with a winnowing basket, crush the cleaned soybeans, and pack them into a clay jar. Add 2 kg of cooled boiled water together with 200 g of salt, and add a spice sachet (10 g star anise, 12 g bay leaves, 10 g tsaoko, 3 g cloves). Stir well and allow fermentation to proceed under a breathable white cloth seal. Leave at room temperature for about 30 days to ferment, stirring 1-2 times daily with a bamboo stick. When the color of the sauce in the jar becomes reddish-brown and glossy, with a thin layer of oil floating on top, fermentation is complete. Sauce-braising the large bones process

Cut and blanch the bones

Cut 10 kg of pork spine bones into large chunks (about 200 g each). Bring water to a boil and blanch the bones to remove the blood foam.

Braise and soak the bones

Remove the bones, drain off the moisture thoroughly, then place them into a pot with 20 kg of braising broth. Bring to a boil over high heat, then reduce to low heat and simmer for 45 minutes. Remove from heat and let the bones soak in the hot broth for 30 minutes before serving.