Salt-Baked Pork Bones
Using the traditional Cantonese salt-baking method, pork foreleg with bone-in tendon meat is marinated with Sichuan peppercorn salt, wrapped in foil, and buried in hot coarse salt to bake through. The finished meat carries both a fragrant saltiness and a crisp texture.
Ingredients
Bone-in pork leg
500 g
Sichuan pepper salt
25 g
Instructions
1
Making Sichuan Pepper Salt
Place Sichuan peppercorns (Chuan pepper) 350g and refined salt 500g into a wok (pan), and slow-fry over low heat until fragrant and the salt turns golden yellow. Let cool, then grind into powder using a dry grinder to make 'Sichuan pepper salt'.
2
Marinating
Rub the Sichuan pepper salt evenly over the bone-in pork leg and marinate for about 20 minutes.
3
Salt-Baking
Once the pork leg is fully marinated, wrap it in foil, bury it in coarse salt that has been heated until scorching, seal it well with the hot salt, and slow-bake for about 15 minutes. When the coarse salt temperature drops, remove the foil package, reheat the coarse salt, bury the foil package again in the same manner, and slow-bake for another 20 minutes.
4
Drying
After baking is complete, remove the foil package and place it on top of the hot salt, letting the salt's heat dry out the moisture from the meat.
