Pork 12: “Dry-Steamed” Pork (乾鍋蒸肉)

持牲單::乾鍋蒸肉
用小磁缽,將肉切方塊,加甜酒、秋油,裝大缽內封口,放鍋內,下用文火乾蒸之。以兩枝香為度,不用水。秋油與酒之多寡,相肉而行,以蓋滿肉面為度。

Two Chinese shaguo (沙鍋) would work perfectly for this recipe. (Credit: Qurren)

Pork(List of the Ceremonial Animal)::Dry-steamed [1] pork
Chop the pork into cubes and combine with sweet wine and autumn sauce in a small bowl. [2] Place the small bowl into a larger bowl, then seal the large bowl and place it into the wok to “dry-steam” for a period of two incense sticks without any water.

The quantity of autumn sauce and wine to use depends on one’s taste and the quantity of meat being prepared. In general, the braising liquids should just cover the top of the meat.

 

Random notes:
[1]: Yuan Mei’s dry-steaming process is basically using a wok to do Western style dutch-oven/ceramic pot type stewing, somewhat akin to a cassoulet.

[2]: Actually cibo (磁缽) means “earthenware mortar” or “earthenware alms bowl”, basically a thick-walled ceramic bowl. By cooking with one thick-walled ceramic vessel inside another all baked inside a wok, the actual cooking heat would be low, slow, even, and perfect for braising.

 

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