Northeast Braised Big Bones
Northeast Braised Big Bones features large cuts of pork spine or marrow bones that become tender and succulent after a long simmer. The dish highlights the rich, savory flavor of the meat, which is enhanced by a blend of aromatic spices and soybean paste.
Ingredients
Pork spine bones (or marrow bones)
to taste
Green onion sections
2 segments
Ginger slices
2-3 slices
Star anise
2-3 pieces
Sichuan peppercorns
about 20 pieces
Cinnamon stick
1 piece
Angelica dahurica
3-4 slices
Dried longan
2 pieces
Soy sauce
2 tbsp
Soybean paste
4 tbsp
Rock sugar
20 g
Salt
to taste
Dark soy sauce
to taste
Instructions
1
Step 1
Place the large bones in a basin, soak in cold water for 4 hours, changing the water several times during the process to remove the blood.
2
Step 2
Place in a pressure cooker, add cold water to submerge the bones, put in all the ingredients and spices, stir, close the lid, and press the stew meat key.
3
Step 3
Remove the bones and serve; the aroma is amazing, my husband says it's better than outside 😄. If there is time, letting the bones soak in the soup for a while longer tastes even better.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
