Sun-cured Salted Fish
Despite the original title "Sun-cured Fish," this recipe is actually for garlic-flavored sliced pork.
Ingredients
Pork leg meat with fat and lean connected (remove tendons, scrape clean)
Refined salt
5 g
MSG
1 g
Soy sauce
15 g
Sesame oil
15 g
Scallion (cut into segments and put into the soup pot)
15 g
Ginger (smashed and put into the soup pot)
15 g
Garlic (pounded into a paste)
Chili oil
Instructions
1
Boiling the meat
Place the scraped-clean pork leg meat (with fat and lean connected) into a soup pot containing scallion segments and smashed ginger pieces. Cook until the skin is soft and the meat is no longer pink, then remove from heat and soak in the original broth for 20 minutes.
2
Slicing
Remove the soaked meat, pat dry the surface moisture, and slice into large thin slices about 7 cm long and 3 cm wide. Place the irregular pieces at the bottom of the plate, and arrange the neat slices on top.
3
Seasoning
Pound the garlic into a paste, mix with salt and sesame oil until smooth, then combine with soy sauce, chili oil, and MSG. Pour over the meat slices and serve.
