Dry-Cut Salted Pork
Dry-cut salted pork is a traditional Shanghai-style cured pork dish. The pork hind leg is cured with a mix of salt, saltpeter, and Sichuan peppercorns for half a month, then steamed and sliced. It boasts a bright red color and rich, aromatic flavor.
Ingredients
pork hind leg (cleaned, trimmed)
1 (approx 3 kg)
fine salt (seasoning, used in batches)
500 g
saltpeter (seasoning, used in batches)
50 g
Sichuan pepper (seasoning)
5 g
cooking wine (seasoning, use yellow wine)
150 g
Instructions
1
Curing
Wash and trim the pork hind leg. Use thin bamboo skewers to uniformly pierce small holes in the meat. Rub both sides with 45 g each of salt and saltpeter. Place in a ceramic pot, sprinkle with Sichuan pepper, and weigh down with a clean stone. After one day, drain off the blood water and re-weigh. After three days, apply the remaining salt and saltpeter, add the cooking wine, and weigh down again. Flip the meat every two days. After about half a month, when the meat turns fully red and fragrant, it is cured. Remove and air-dry for two to three days.
2
Steaming and Slicing
When ready to serve, rinse off the marinade from the pork. Steam until cooked through, let cool, then slice.
