Longan-Style Salted Steamed Pork
A classic of Sichuan cuisine: pork is boiled, its skin seared, then sliced and rolled with chili and fermented black beans into longan-shaped bundles, and steamed with yacai (preserved mustard greens). Rich yet not greasy.
Ingredients
pork
750g
preserved mustard greens (finely chopped)
100g
pickled red chili peppers (cut into short segments)
25g
fermented black beans
25g
dark soy sauce (rub a little on the skin)
35g
salt
2g
vegetable oil
150g
broth
750g
Instructions
1
Preparing the pork
Scrape the pork clean, cook it in a pot of broth until done, remove and pat dry. Rub a little dark soy sauce on the skin, then sear the skin in an oil pot until it turns brownish-red. Transfer the pork to the broth pot and soak until wrinkles appear on the skin, then remove.
2
Slicing and preparing ingredients
Cut the meat into slices about 8 cm long, 4 cm wide, and 0.4 cm thick. Cut the pickled red chilies into short segments and finely chop the preserved mustard greens.
3
Rolling and shaping
Wrap each meat slice around one chili segment and two or three fermented black beans, rolling it into a tube. Stand the rolls upright in a steaming bowl, then add the preserved mustard greens, dark soy sauce, and salt.
4
Steaming to finish
Steam in a steamer until tender, then remove, invert onto a plate, and serve.
