Gaoyou Pork Meat

Name: Gaoyou Pork Meat
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 500g Hind leg meat; 4 sheets (thin) Tofu skin; Some pepper; Some Cooking Wine; 50g corn starch; Some Soy sauce; 10g Sugar; 9g salt; 4 Po Bao; 7g Green onion ginger; Some star anise; Some Cinnamon; Some Thirteen incense

by Floating life v. Breeze

4.8 (1)

Favorite

Difficulty

Hard

Time

1h 30m

Serving

5

Pork bun is a traditional snack in Gaoyou, Yangzhou, and a cold dish often eaten by locals.

Just like the barbecued meat shop in Guangzhou can’t live without char siu, in Gaoyou, if there is no calf pork in the smoked meat shop, then the town can’t live.

The most special thing about calf meat is that the pork is wrapped tightly with thin bean skins unique to Jiangsu and Zhejiang, and then packed into calf buns woven from Xinghua cattail, and cooked with aging stew.

The prepared pork bun is a bit similar to the sausage we often eat, but the former is not marinated and is directly marinated and boiled with fresh pork hind legs.

The taste is salty and slightly sweet, the meat is firm and elastic, and the mouth has a rich aroma of brine and a light scent of rush.

Gaoyou Pork Meat

1. Pork hind leg, thin tofu skin, calf salt

Corn starch, cooking wine, soy sauce, green onion ginger, sugar

Pepper, pepper, cinnamon, star anise, thirteen incense

2. Chop the green onion and ginger, or put a small amount of water in a food processor to smash. The lean part of the pork is cut into the size of a broad bean and the fat is slightly smaller.
The ratio of pork seven essences and three fats is better, so you don't need to chop it too much.

3. Add salt, ginger and green onion juice to the cut pork to taste, and put it in the refrigerator overnight.

4. After taking it out the next day, add cooking wine, sugar, white pepper, and corn starch, and stir well.

Put 50g of starch, 9g of salt, and 10g of sugar for a pound of pork. The amount of sugar is a little bit more, so that is the authentic Su-style flavor. If you don't like sweetness, you can reduce the amount.

5. Wrap the processed meat into the tofu skin, roll it into a column and compact it, then put it in the washed cattail bag, and tie the mouth tightly.

This step is very important. The meat must be squeezed hard and tightly sealed with a rope, otherwise the calf meat will loosen.

6. You have to pierce one more hard when you stop at the waist.

The cattail bag can be recycled, but the smell of cattail is gone after a few times.

7. Put a proper amount of water in the pot, add thirteen incense, rice wine, soy sauce, green onion knot and ginger cubes, etc., to make brine.

8. Under the pouch meat.

9. After the water has boiled, boil it on low heat for about 1 hour, and then take it out.

10. After letting cool, remove the meat from the cattail bag, slice it and place it on a plate.

11. Although there are prescriptions, it depends on each person. The calf pork made by Cai Cai this time is not pressed tight enough, so it is not particularly shaped, but it is still delicious, with a strong Huaiyang flavor.