Delicious Shandong Four-Sliced Pork

Introduction:

Shandong cuisine, also known as Lu cuisine, is one of the Eight Great Cuisines of China and is renowned for its rich flavors and meticulous preparation techniques. Among the numerous dishes in Shandong cuisine, Four-Sliced Pork (四喜肉) stands out as a classic dish that combines simplicity with elegance. This dish not only highlights the tender texture of pork but also showcases the harmonious balance between sweet, savory, and spicy flavors.

Ingredients:

500 grams of pork belly (preferably from the fatty part)
3 tablespoons of soy sauce
2 tablespoons of cooking wine
1 tablespoon of sugar
1 teaspoon of salt
1 teaspoon of white pepper powder
1 teaspoon of five-spice powder
1 tablespoon of sesame oil
4 cloves of garlic, minced
1 tablespoon of ginger slices
1 tablespoon of cornstarch
1 cup of water
Scallions for garnish

Preparation:

Cutting the Pork: First, cut the pork belly into four equal portions. Ensure each piece is about 1-1.5 cm thick. This step is crucial to ensure even cooking and proper slicing later on.
Marinade: In a mixing bowl, combine soy sauce, cooking wine, sugar, salt, white pepper powder, and five-spice powder. Mix well until all ingredients are thoroughly blended. Add the sliced pork belly into the marinade and coat each piece evenly. Let it marinate for at least 30 minutes to allow the flavors to penetrate deeply into the meat.
Braising: Heat up a wok or a deep frying pan over medium heat. Add a little bit of oil to prevent sticking. Place the marinated pork pieces in the pan, skin side down. Sear them for about 2-3 minutes until the skin turns golden brown. Flip the pieces and sear the other sides briefly. Then, add the ginger slices and minced garlic to the pan. Pour in enough water to cover half of the pork pieces. Bring to a boil, then reduce the heat and simmer for about 40 minutes. The pork should be tender and easily pierced with a fork. Remove the pork pieces from the broth and set aside.
Slicing: Once the pork has cooled slightly, slice each piece into thin strips. Arrange these slices neatly on a serving plate.
Final Touch: In a small bowl, mix cornstarch with a little cold water to create a slurry. Return the pork broth to the stove and bring it back to a boil. Stir in the cornstarch slurry to thicken the sauce. Drizzle this sauce over the sliced pork. Garnish with scallions and a drizzle of sesame oil for added aroma.

Cooking Tips:

Ensure the pork is fully cooked through but not overly tough. Adjust the simmering time based on the thickness of your pork slices.
The key to achieving a perfect texture lies in the right balance of marinating time and cooking duration.
Five-spice powder adds depth to the dish, so use it sparingly if you’re sensitive to strong spices.

Nutritional Value:

Pork is a rich source of protein, vitamins, and minerals. It provides essential amino acids necessary for muscle growth and repair. However, due to its high fat content, it’s advisable to consume it in moderation. This dish, while delicious, should be balanced with a variety of other foods to maintain a healthy diet.

Serving Suggestions:

This dish pairs exceptionally well with steamed rice or noodles. It can also complement various vegetables such as broccoli, carrots, or green beans. For a more substantial meal, consider adding some stir-fried tofu or a side of braised cabbage.

Conclusion:

Four-Sliced Pork is not just a culinary delight but also a testament to the artistry and precision of Shandong cuisine. Its tender texture, balanced flavors, and simple yet elegant presentation make it a favorite among food enthusiasts. Whether you’re hosting a dinner party or enjoying a quiet evening at home, this dish promises to be a memorable addition to your dining table. Happy Cooking!