How to make Changchun Sauce Pork?

Changchun Sauce Pork: A century-old delicacy on the tip of the tongue

Changchun Sauce Pork, a famous Northeastern dish with a long history, is famous for its mellow sauce aroma, firm meat texture and instant taste. It is loved by diners for its refined taste. Making Changchun Sauce Pork may seem complicated, but in fact, as long as you master the key steps and techniques, everyone can make this mouth-watering delicacy at home.

Step One: Ingredients Selection and Production

Raw materials are the key to the quality of sauced meat. Choose pork belly with alternating fat and thin, the ratio of fat to thin is about 3:7. Wash the pork belly and cut into long, even strips, about 5 cm wide and 10 cm long.

Next, making the sauce is the soul of the sauce. Pour the rock sugar into the pot and stir-fry over low heat until it melts into caramel color. Add water, soy sauce, dark soy sauce, and sweet noodle sauce, and stir evenly. Add cinnamon, bay leaves, star anise, peppercorns, ginger slices and other spices, pour in cooking wine and an appropriate amount of salt, and simmer over low heat for 30 minutes.

Step 2: Marinate for flavor

Put the meat strips into the sauce and soak for more than 4 hours. During this period, turn it every 1 hour to ensure that the meat strips are evenly flavored. The longer the marinating time, the richer the flavor of the sauce.

Step 3: Air dry and shape

Take out the marinated meat strips, drain the water, and hang them in a ventilated and cool place to air dry. The air-drying process takes 2-3 days until the surface of the meat strips becomes dry and hard. This step allows the sauce to penetrate deep into the meat strips and remove excess water, making the sauce meat firmer.

Step 4: Steam until cooked through

Put the air-dried meat strips into a steamer and steam over high heat for about 2 hours until the inside of the meat strips is cooked through. During the steaming process, the sauce will seep out of the surface of the meat strips, making the meat red in color and particularly attractive.

Step 5: Re-fry and color

Put the steamed sauced meat into hot oil and re-fry for about 2-3 minutes, until the surface of the meat strips is golden and crispy. This step of re-frying can make the sauced meat crispy on the outside and tender on the inside, and the aroma of the sauce will be more intense.

Step 6: Arrange and plate the meat

Take out the fried sauced meat, drain the oil, cut it into slices and plate it. At this time, the sauce meat is red in color, the sauce is rich, and the aroma is fragrant. Paired with shredded green onions, coriander and cucumber strips, an authentic Changchun Sauce Pork is ready.

Tips:

When making sauce, the ratio of soy sauce and sweet noodle sauce can be adjusted according to personal taste. If you like it salty, you can add more soy sauce, and if you like it sweet, you can add more sweet noodle sauce.

During the air-drying process, pay attention to ventilation and coolness to prevent the meat strips from breeding bacteria.

When re-frying, the oil temperature should not be too high to avoid the meat strips becoming burnt or burnt.

The sauced meat can be paired with different side dishes according to personal preference, such as sauerkraut, shredded radish, etc.

The prepared sauced meat can be sealed and stored in the refrigerator, and can be eaten at any time for a better flavor.