Liang Gan Rou (Glazed Dried Pork)
A traditional signature dish of the Huanggang region, prepared with sliced lean pork leg. The finished dish features a bright red, glossy appearance, a dry, fragrant profile, and a soft, tender, silky texture.
Ingredients
lean pork shank
500 g
pork broth
250 g
pickled cucumber (cut into thin slices and rinsed with plain water to reduce some of the saltiness)
35 g
fine salt
0.5 g
pickled ginger (cut into thin slices and rinsed with plain water to reduce some of the saltiness)
35 g
sugar
25 g
soy sauce
10 g
sesame oil
15 g
osmanthus honey
10 g
Instructions
1
Step 1
Cut the pork into rectangular slices 4 cm long, 3 cm wide, and 0.3 cm thick. Add saltpeter water and fine salt and marinate for 3 minutes. Cut the pickled cucumber and pickled ginger into thin slices, and soak them in clean water to reduce some of the saltiness.
2
Step 2
Place a wok over medium heat, add 1000 g of water, and cook the pork slices for half an hour. When they are about 90% cooked, remove them, rinse with cool boiled water, and drain well.
3
Step 3
Place a wok over high heat, add the pork broth, then add the sugar, soy sauce, pickled cucumber slices, pickled ginger slices, and osmanthus, and braise together with the pork slices for 15 minutes. When the syrup has reduced and can be drawn into threads, add the sesame oil, toss the wok a few times, then transfer to a plate and serve.
