Polygonatum Pork Heart
Simmer pork heart with Yu Zhu medicinal liquid until it is 60% cooked, then braise it in seasoned brine until fully done. Finally drizzle with thick braising brine; the meat is tender and has a rich, aromatic braised flavor.
Ingredients
Pork heart (split open and washed to remove blood)
100g
Polygonatum (remove impurities, cut into 2cm sections, boil twice in water and collect the liquid)
15g
Ginger (washed, sliced)
10g
Scallion (washed, cut into sections)
10g
Salt
2g
Sichuan peppercorn
2g
White sugar
20g
MSG
1g
Sesame oil
10g
Brine
250g
Instructions
1
Prepare the polygonatum liquid
Remove impurities from the polygonatum, cut into 2cm sections, boil twice in water, and collect the liquid.
2
Prepare the aromatics and main ingredient
Wash the ginger and scallions, and slice and section them respectively. Split open the pork heart and wash off the blood.
3
Cook the pork heart
Place the pork heart together with the polygonatum liquid, ginger, scallions, and Sichuan peppercorns into a pot, cook until about 60% done, then remove and let cool slightly.
4
Braise
Put the pork heart into the brine pot, simmer over low heat until fully cooked, then remove.
5
Reduce the sauce and plate
Take an appropriate amount of brine, add white sugar, salt, MSG, and sesame oil, heat to reduce into a thick sauce, evenly spread it over the pork heart, then slice and plate to serve.
