Solomon's Seal Pork Heart
Braise pork heart in a polygonatum (yuzhu) herb broth until about 60% cooked, then finish in a rich braising liquid that coats the meat. Traditionally enjoyed for its calming properties.
Ingredients
Solomon's seal (washed, cut into sections, moistened with water)
50 g
Pork heart (cut open, wash out the blood)
500 g
Ginger
to taste
Scallion
to taste
Sichuan peppercorns
to taste
Salt
to taste
Sugar
to taste
MSG
to taste
Sesame oil
to taste
Instructions
1
Step 1
Wash the Solomon's seal, cut it into sections, moisten with water, simmer twice, and collect 1000 g of the resulting liquid.
2
Step 2
Cut open the pork heart and wash out the blood. Place it in a pot together with the Solomon's seal liquid, ginger, scallion, and Sichuan peppercorns, and simmer over heat until the pork heart is about 60 percent cooked. Remove it and let cool.
3
Step 3
Place the pork heart in a pot of braising liquid and simmer on low heat until thoroughly cooked; lift it out and wipe away the surface foam. Add an appropriate amount of braising liquid to the pot along with salt, sugar, MSG, and sesame oil, and heat until it reduces into a thick sauce. Coat the pork heart evenly inside and out with the sauce, and it is ready to serve.
