Wind-Dried Pork
Wind-dried Pork is a traditional specialty of Libo, Guizhou. Made from a whole pig that is pickled and air-dried, it boasts an attractive appearance and an exceptionally rich, fragrant aroma.
Ingredients
Piglet (about 9000g)
1
Glutinous rice wine (45°)
1000 g
Saltpeter
5 g
Angelica root (Bai Zhi)
5 g
Salt
215 g
Cassia bark
5 g
Cloves
5 g
Mountain ginger (Alpinia japonica)
5 g
Asarum (wild ginger)
5 g
Sichuan peppercorns
5 g
Dried tangerine peel
5 g
Rapeseed oil or sesame oil
250 g
Instructions
1
Step 1
Slaughter the pig and drain the blood. Scald with boiling water to loosen the hair, then clean the carcass thoroughly and use a razor to shave off the fine remaining hairs. Open the belly and remove the innards, keeping the head and trotters. Remove the hoof shells, split the head bone and spine bone each in half, take out the brain and spinal cord, and scoop out the eyeballs.
2
Step 2
Grind the saltpeter, cloves, angelica root, asarum, cassia bark, Sichuan peppercorns, mountain ginger, and dried tangerine peel into a fine powder. Mix with the salt and rub the blend evenly all over the inner cavity of the pig. Place the pig into a large jar and cure for one full day and night. Pour the glutinous rice wine into the jar until the pork is fully submerged, seal the jar well, and soak for 10 days. Remove the pork, prop the meat open with bamboo slats, and sun-dry for one week. When the meat has turned the color of dried chili-red chestnuts, rub a layer of rapeseed oil or sesame oil over both the inside and outside, then air-dry until done.
