Tanzi Rou (Clay-Pot Braised Pork with Assorted Meats)

Name: Tanzi Rou (Clay-Pot Braised Pork with Assorted Meats)
Prep time: 35 min
Cook time: 5 h 30 min
Total time: 6 h 5 min
Ingredients: 500 g Pork belly with skin (cut into chunks); 75 g Deep-fried pork meatballs; 200 g Eggs (boiled, peeled, coated with bean flour and fried until golden); 50 g Chicken (cut into chunks); 25 g Ham (cut into thick strips); 50 g Cuttlefish (rehydrated in clean water, then cleaned); 25 g Winter bamboo shoots (cut into irregular chunks); 25 g Button mushrooms (rehydrated); 10 g Dried shrimp (rehydrated in clean water, then cleaned); 10 g Ginger (crushed, placed in a bag); 15 g Scallions (tied in knots, placed in a bag); 2 g Peppercorns (crushed, placed in a bag); 500 g Fresh stock; 250 g Lard (for frying the eggs); 25 g Fine dry bean flour; 3 g Fine salt; 15 g Soy sauce; 20 g Fermented rice wine juice; 25 g Rock sugar syrup; to taste Pork bones (to line the bottom of the jar)

Sichuan-style jar pork (tanzi rou) features an abundance of ingredients, a plump form, a rich reddish-brown color, and a deep, savory flavor.

6h 5m

Easy

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Tanzi Rou (Clay-Pot Braised Pork with Assorted Meats)

Ingredients

Pork belly with skin (cut into chunks) 500 g

Deep-fried pork meatballs 75 g

Eggs (boiled, peeled, coated with bean flour and fried until golden) 200 g

Chicken (cut into chunks) 50 g

Ham (cut into thick strips) 25 g

Cuttlefish (rehydrated in clean water, then cleaned) 50 g

Winter bamboo shoots (cut into irregular chunks) 25 g

Button mushrooms (rehydrated) 25 g

Dried shrimp (rehydrated in clean water, then cleaned) 10 g

Ginger (crushed, placed in a bag) 10 g

Scallions (tied in knots, placed in a bag) 15 g

Peppercorns (crushed, placed in a bag) 2 g

Fresh stock 500 g

Lard (for frying the eggs) 250 g

Fine dry bean flour 25 g

Fine salt 3 g

Soy sauce 15 g

Fermented rice wine juice 20 g

Rock sugar syrup 25 g

Pork bones (to line the bottom of the jar) to taste

Instructions

Preparing the main ingredients

Place the pork, chicken, and pork bones in a pot of boiling water and blanch for a few minutes, then remove. Cut the pork into 7-cm cubes and cut the chicken into chunks.

Preparing the eggs

Boil the eggs until hard-cooked, peel them, coat them with the fine dry bean flour, then deep-fry in the lard until golden yellow. Remove and drain.

Preparing the side ingredients

Cut the winter bamboo shoots into irregular chunks. Cut the ham into thick strips. Soak the dried shrimp and cuttlefish in clean water until rehydrated, then rinse clean.

Assembling and slow-braising in the jar

Line the bottom of a small ceramic jar with the pork bones. Layer in the pork, chicken, cuttlefish, dried shrimp, ham, winter bamboo shoots, eggs, and pork meatballs. Add the fine salt, soy sauce, fermented rice wine juice, and rock sugar syrup. Place the ginger (crushed), scallions (tied in knots), peppercorns (crushed), and rehydrated mushrooms into a muslin bag and add to the jar. Pour in the fresh stock, then seal the mouth of the jar tightly with a piece of dampened paper. Place the jar over a slow fire of rice-husk embers and braise for about 5 to 6 hours.

Plating and serving

Remove the paper seal and lift out the muslin bag containing the ginger, scallions, and mushrooms. Transfer the contents to a serving platter and serve.