Pine Nut Smoked Pork

Name: Pine Nut Smoked Pork
Prep time: 45 min
Cook time: 1 h 35 min
Total time: 2 h 20 min
Ingredients: 500 g Pork spare rib meat (trimmed to square edges, cut into rectangular blocks); 9 g Refined salt; 15 g Pine nuts; 30 g White sugar; 125 g Pea shoots; 1 g MSG; 25 g Scallion leaves; 30 g Rock sugar; 7.5 g Dried tangerine peel; 6 g Scallion white segments; 15 g Tea leaves; 7.5 g Ginger slices; 30 g Rendered lard; 10 Sichuan peppercorns; 60 g Shaoxing wine; 6 g Sesame oil; 45 g Soy sauce

A signature Nanjing dish made from Nanxiang pork that is cured, braised, and smoked, yielding tender, rich meat accented by fragrant, glutinous pine nuts and an enveloping smoky aroma.

2h 20m

Easy

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Ingredients

Pork spare rib meat (trimmed to square edges, cut into rectangular blocks) 500 g

Refined salt 9 g

Pine nuts 15 g

White sugar 30 g

Pea shoots 125 g

MSG 1 g

Scallion leaves 25 g

Rock sugar 30 g

Dried tangerine peel 7.5 g

Scallion white segments 6 g

Tea leaves 15 g

Ginger slices 7.5 g

Rendered lard 30 g

Sichuan peppercorns 10

Shaoxing wine 60 g

Sesame oil 6 g

Soy sauce 45 g

Instructions

Marinating and Roasting the Skin

Trim the pork spare rib meat to square edges, cut into long rectangular blocks, wash clean and place in a dish. Mix 6g of refined salt and Sichuan peppercorns, then rub the mixture evenly all over the meat. Let it marinate, then take out, wash clean, and pat dry with a clean cloth. Insert an iron fork into the meat, skin side down, and roast over high heat until the skin is charred. Remove from heat, take out the fork, soak the meat until the skin softens, then take out. Scrape off the charred residue from the skin, leaving the skin about 0.5cm thick, then wash clean with fresh water again.

Stewing

Place a bamboo mat at the bottom of a clay pot as a liner, add scallion white segments and ginger slices. Place the pork skin side down on top, then add soy sauce, Shaoxing wine, rock sugar, dried tangerine peel and pine nuts. Pour in fresh water to submerge the meat completely, cover the pot, bring to a boil over high heat, then move to low heat and simmer until the meat is tender, then take out.

Smoking and Cutting

Put fir sawdust, tea leaves and white sugar into an empty iron wok, set a wire rack over it, lay scallion leaves flat on the rack, then place the pork on top. Cover the wok tightly, heat over high heat for 2-3 minutes, then remove from heat when thick smoke rises from the wok. Smoke the meat until it turns golden yellow, then take out. Place the meat skin side up on a cutting board, brush the skin with sesame oil, cut diagonally into 8 pieces (knife spacing about 2.2cm), then cut each piece in half to make 16 pieces, keeping the original shape. Arrange the pieces skin side up in a rectangular shape in the middle of a long serving plate. At the same time, fish out the pine nuts from the clay pot and arrange them on top of the meat skin.

Stir-frying the Side Dish

While cutting the smoked meat, place a wok over high heat, add rendered lard and heat to 60% of its smoking point. Add pea shoots, 3g of refined salt, 5g of white sugar and MSG, stir-fry until cooked, then transfer to a plate and place at both ends of the pork pieces to serve.