Braised Eel and Pork 'Saddle Bridge'

Name: Braised Eel and Pork 'Saddle Bridge'
Ingredients: 1000 g fresh live eel; 150 g garlic cloves; 55 g refined salt; 100 g soy sauce; 10 g sugar color; 20 g scallion knot; 15 g garlic shreds (green garlic shreds); 25 g sesame oil; 300 g pork leg meat (with skin preferred); 2.5 g Shaoxing wine; 85 g fragrant vinegar; 20 g white sugar; 0.5 g white pepper powder; 20 g sliced ginger; 10 g water starch; 150 g cooked lard

This dish is made by stewing eel pieces with pork, named for its resemblance to a saddle bridge, featuring a glossy deep red sauce and thick, rich broth.

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A beloved staple of traditional Chinese festive and home cooking, this dish gets its whimsical 'Saddle Bridge' name from the way stewed eel and pork are arranged to look just like a classic saddle bridge, finished with a rich, glossy dark red sauce and thick, savory broth.

Ingredients

fresh live eel 1000 g

garlic cloves 150 g

refined salt 55 g

soy sauce 100 g

sugar color 10 g

scallion knot 20 g

garlic shreds (green garlic shreds) 15 g

sesame oil 25 g

pork leg meat (with skin preferred) 300 g

Shaoxing wine 2.5 g

fragrant vinegar 85 g

white sugar 20 g

white pepper powder 0.5 g

sliced ginger 20 g

water starch 10 g

cooked lard 150 g

Instructions

Step 1

Prepare the eel: slaughter it, remove internal organs, and wash thoroughly, then cut into 4.5 cm long segments, scoring 2 to 3 cuts on each segment. Place a pot over high heat, add water, 50g fine salt and 75g aromatic vinegar, bring to a boil. Add the eel segments to blanch briefly, then remove and rinse clean once boiling. Wash the pork thoroughly, cut into rectangular thick slices of about 4.5 cm, and set aside.

Step 2

Heat a wok over high heat until hot, add 50g rendered lard, and heat to 50% of its maximum temperature. Add 10g scallion knots and 5g ginger slices, then pour in the pork slices. Stir-fry until the pork slices change color, then add 50g soy sauce and 500g water. Cover the wok with a lid, bring to a boil, then switch to low heat and simmer for approximately 30 minutes.

Step 3

Take another wok, place over high heat, add 100g rendered lard, and heat to 50% of its maximum temperature. Add garlic cloves and fry briefly, then remove the wok from the heat and let steep for about 3 minutes. Return the wok to high heat, remove the garlic cloves, add 10g scallion knots and 5g ginger slices, then add the eel segments and stir-fry a few times. Add 5g aromatic vinegar, 50g soy sauce, 5g fine salt, Shaoxing wine, caramel color, and 150g water, bring to a boil, then remove from the heat source.

Step 4

Add the pork slices and eel segments to a clay pot fitted with a bamboo rack, then pour in the meat broth and eel braising liquid. Add white sugar, cover the pot with a lid, place over high heat and bring to a boil, then switch to low heat and simmer for approximately 15 minutes. Return to high heat to reduce and thicken the sauce, then thicken with water starch, drizzle with sesame oil, sprinkle with white pepper powder and shredded garlic sprouts, and serve.