Fragrant Fermented Rice Wine Pork
Pork is simmered until cooked, cooled, peeled, and sliced, then dressed with fragrant distillers' lees wine (xiāng zāo jiǔ) and mixed before serving. A Beijing-style preparation noted for its distinctive, mellow flavor.
Ingredients
pork (preferably pork knuckle, washed, cut into 12cm cubes)
1 kg
fragrant fermented rice wine
200 g
Instructions
1
Step 1
Wash the selected pork, cut into 12cm cubes, place in a pot of boiling water, bring to a boil, skim off all surface foam, then simmer over low heat until 80-90% tender, remove and let cool.
2
Step 2
Peel the cooled pork, cut into thin slices crosswise, drizzle with fragrant fermented rice wine and serve.
