Spicy Pork Saozi

Name: Spicy Pork Saozi
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Cuisine: Chinese
Ingredients: 5000 g diced pork (30% fat and 70% lean; freshly ground pork belly or fresh pork front leg); 400 g rendered pork fat (lard); 350 g fine chili powder (mild); 300 g Sichuan pepper powder; 250 g minced ginger; 300 g chopped scallions; 300 g sliced garlic; 250 g aged vinegar; 200 g dark soy sauce; 400 g salt; 200 g MSG; 100 g chicken bouillon powder; 10 kg stock; 1 spice bag (bay leaves, cinnamon bark, dried tangerine peel, black cardamom, Sichuan peppercorns, and star anise)

Ideal for batch preparation, with a rich, savory flavor.

1h 40m

Easy

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Ingredients

diced pork (30% fat and 70% lean; freshly ground pork belly or fresh pork front leg) 5000 g

rendered pork fat (lard) 400 g

fine chili powder (mild) 350 g

Sichuan pepper powder 300 g

minced ginger 250 g

chopped scallions 300 g

sliced garlic 300 g

aged vinegar 250 g

dark soy sauce 200 g

salt 400 g

MSG 200 g

chicken bouillon powder 100 g

stock 10 kg

spice bag (bay leaves, cinnamon bark, dried tangerine peel, black cardamom, Sichuan peppercorns, and star anise) 1

Instructions

Prepare the spice bag

Soak 3 g bay leaves, 5 g cinnamon bark, 3 g dried tangerine peel, and 5 g deseeded black cardamom in warm water for 10 minutes. Add 100 g Sichuan peppercorns and 100 g star anise, then bundle the spices in cheesecloth to make the spice bag.

Stir-fry the pork

Melt the lard in a wok over medium heat. Fry the star anise until it darkens and becomes fragrant. Add the pork and stir-fry until the excess moisture cooks away and the fat renders. Add the fine chili powder and Sichuan pepper powder, continue stir-frying, then add the minced ginger and cook until the pork smells aromatic.

Season the mixture

Add the scallions and garlic and stir-fry for 5 minutes. Stir in the aged vinegar to remove the pork's gamey odor. Add the dark soy sauce for color, followed by the salt, MSG, and chicken bouillon powder, and stir until dissolved.