Smoked Pork with Pine Nuts

Name: Smoked Pork with Pine Nuts
Prep time: 45 min
Cook time: 2 h 10 min
Total time: 2 h 55 min
Cuisine: Chinese
Ingredients: 750 g Fresh pork belly (one piece); 50 g Pine nuts; 1 Lotus leaf; 15 g Refined salt; 25 g Shaoxing wine; 5 g Sichuan peppercorns; 5 g Sesame oil (to brush on the meat at the end); 30 g Soy sauce; 50 g Rock sugar; 3 g Cloves; 5 g each Scallion and ginger; 200 g Peanut oil (for blanching the pine nuts); Pine needles (for smoking), to taste; Tea leaves (for smoking), to taste; Sugar (for smoking, amount not specified), to taste; Rice crust (for smoking), to taste

A classic Jiangsu specialty of pork belly that is first marinated and roasted, then braised until tender, and finally smoked. Served with pine nuts for a rich, aromatic finish.

2h 55m

Easy

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Ingredients

Fresh pork belly (one piece) 750 g

Pine nuts 50 g

Lotus leaf 1

Refined salt 15 g

Shaoxing wine 25 g

Sichuan peppercorns 5 g

Sesame oil (to brush on the meat at the end) 5 g

Soy sauce 30 g

Rock sugar 50 g

Cloves 3 g

Scallion and ginger 5 g each

Peanut oil (for blanching the pine nuts) 200 g

Pine needles (for smoking) to taste

Tea leaves (for smoking) to taste

Sugar (for smoking, amount not specified) to taste

Rice crust (for smoking) to taste

Instructions

Marinating

Scrub the pork belly clean, marinate with refined salt, Shaoxing wine, and Sichuan peppercorns, then rinse and pat dry.

Roasting

Insert an iron fork into the meat, hold it skin-down over high heat and roast until the skin turns golden-brown, then remove from heat, soak in clean water, scrape, and rinse.

Braising

Line a large clay pot with a bamboo rack, place the pork block inside, add soy sauce, Shaoxing wine, rock sugar, refined salt, cloves, scallion, and ginger, pour in water and bring to a boil, then reduce to low heat and braise until tender.

Smoking

Line a wire rack with lotus leaves, place the pork block on top (skin side up), add pine needles, tea leaves, sugar, and rice crust to the pot, then place the wire rack inside, cover, and heat over high flame for 2-3 minutes, remove from heat, slice and arrange on a plate, then brush with sesame oil.