Cherry Blossom Pork – 樱桃肉

 – (Yīng táo ròu)

This Cherry Blossom Pork is one of Jiangsu’s Cuisine. It’s special red colouring and shiny surface reflects the beauty cherry blossoms. It is often compared to the blush of a beautiful woman. Soft and melt in your mouth tender, sweetness touches your tongue followed by a deep savouriness, it’s best eaten with stir fried pea shoots, it’s bright green freshness compliments the deep flavour of this pork dish perfectly.

The most characteristic point of this dish is its deep red colouring and grid pattern cut which reflects cherry blossom petals.

Amount:

Makes one dish

 Ingredients:

Method (The numbers are according to the pictures in the original site):

1. First prepare all the above ingredients. The pork should be in a whole square shape

2. Blanch the pork in boiling water. Once you place the pork in water, lower the fire to medium strong.

3. Remove the pork from the water, pat dry and let it cool. Then, with a sharp knife cut a grid pattern, make sure not cut all the way down

4. Place a bamboo net in a wok

5. Add water, pork, sliced ginger, leek, wine, salt and cover. Boil over high heat.

6. Add the rock sugar, red colouring and mix evenly

7. Flip the pork so that the skin portion is at the bottom and continue cooking over a low fire for 1 hour

8. When the pork reaches the tenderness you desire, place it on a plate

9. Reduce the remaining sauce over strong fire, removing the ginger, leek. Add a little salad oil to the sauce to add shininess.

10. Drizzle the sauce over the pork

11. And it’s done

Tips:

1. It’s best to use streaky pork belly with its perfectly balance amount of fat and meat
2. It’s easier to cut the pork after blanching
3. Low fire is best to ensure that flavour gets into the pork. Avoid using strong fire

The original recipe can be found at xiachufang, here you can find picture instructions for your convenience.

This recipe is mentioned in The Feast, Chapter 94. The emperor absolutely loves it!

Have fun cooking and eating!

  ^_^

Translated by Gumihou from kitchennovel dot com.

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