Distillers' Grain Pork
This Zao Rou (fermented lees cured pork) starts with pork hind leg, which is first cured with salt and wine, then boiled. The meat is steamed a second time with aromatic fermented rice lees and sweet wine, then cooled and sliced. The finished slices feature alternating red and white layers, with a rich, fragrant flavor that is not greasy.
Ingredients
Pork hind leg (cut into 2 large pieces)
450 g
Fermented grain lees (wrapped tightly in clean white cloth)
150 g
Shaoxing wine (to be used in batches)
325 g
White sugar
125 g
Salt (to be used in batches)
25 g
Instructions
1
Marinating
Cut the pork hind leg into 2 large pieces, mix salt and Shaoxing wine evenly, rub the mixture all over the pork, then set aside to marinate for 1 day.
2
Steaming and Shaping
After marinating, place the pork into boiling water and cook until fully done, then remove and set in a bowl. Sprinkle with salt, white sugar, and Shaoxing wine. Separately, wrap the fermented grain lees tightly in clean white cloth, place it on top of the pork, then steam until the meat is tender. Remove from heat, let cool completely, cut into thin slices, and arrange on a plate to serve.
