Baihua Wine Braised Pork
A classic Jiangsu specialty of pork ribs braised in Baihua wine, with rich wine aroma, tender flavorful meat, and a balanced sweet-savory taste.
Ingredients
boneless pork belly strips
1000 g
Baihua wine
50 g
refined salt
10 g
MSG
7.5 g
white sugar
50 g
soy sauce
30 g
scallion and ginger
15 g each
Instructions
1
Roasting the Pork Skin
Wash and scrape the pork belly strips clean, pat dry with a clean cloth, insert a roasting fork into the meat block, skin side down, and roast over medium heat until the skin turns charred black (this is to enhance aroma and color). Remove from heat, pull out the roasting fork, soak the meat in warm water until soft, then scrape off the charred residue from the skin and wash clean.
2
Cutting
Trim the corners of the meat, cut it into 12 evenly sized squares, then score each piece of skin in a reed-mat pattern.
3
Braising
Take a clay pot, line the bottom with a bamboo mat, add scallion and ginger, arrange the meat blocks skin-side up in the pot, add Baihua wine, white sugar, and refined salt, bring to a boil over high heat, then add water and soy sauce, cover with a lid, and simmer over low heat for 1 hour until tender and soft. Then move to high heat to reduce and thicken the sauce, remove the scallion and ginger, and serve on a plate.
