Longyan Salted Braised Pork
A classic Sichuan dish of longan-shaped pork rolls seasoned with chili and fermented black beans, steamed with pickled bamboo shoots for a rich, non-greasy flavor.
Story
Longyan Salted Braised Pork is a beloved, time-honored classic of Sichuan cuisine, prized for its deeply savory, rich yet non-greasy texture. The dish features small, longan-shaped rolls of pork infused with the warm heat of chili and the deep umami of fermented black beans, steamed with fragrant pickled bamboo shoots to create a warm, comforting flavor that is quintessentially Sichuan.
Ingredients
pork
750g
pickled mustard sprouts (cut fine)
100g
pickled red chili peppers (cut into short segments)
25g
fermented black beans
25g
red soy sauce (apply a small amount on the skin)
35g
salt
2g
vegetable oil
150g
broth
750g
Instructions
1
Prepare the pork
Scrub the pork clean, place it in a stockpot to cook until done, remove and pat dry, rub a small amount of red soy sauce on the skin, put it into an oiled wok to sear the skin until it turns brownish-red, remove, then place it back into a stockpot and soak until the skin develops wrinkles, then remove.
2
Slice ingredients and prepare components
Cut the pork into slices approximately 8 cm long, 4 cm wide, and 0.4 cm thick. Cut the pickled red chili peppers into short segments, and finely chop the yacai.
3
Roll and shape
Wrap one segment of pickled red chili and 2 to 3 pieces of fermented black beans in each pork slice, roll it into a cylindrical shape, stand it upright in a steamer bowl, then add yacai, red soy sauce, and salt.
4
Steam to finish the dish
Place the bowl in a steamer and steam until the pork is tender, remove, invert onto a serving plate, and it is ready to serve.
