Pork 16: Sun-Dried Pork (曬乾肉)

持牲單::曬乾肉
切薄片精肉,曬烈日中,以乾為度。用陳大頭菜夾片乾炒。

Modern Chinese grilled pork jerky. Tasty, but otherwise unrelated in substance, preparation, and presentation to Yuan Mei’s sun-dried pork. (Credit: Alpha)

Pork(List of the Ceremonial Animal)::Sun-Dried Pork
Thinly slice some lean pork and lay them under strong sunlight until sufficiently dry. Stir-fry the pork with thinly sliced preserved kohlrabi. [1][2]

Random notes:
[1]: The literal translation here is “old/preserved big-headed vegetable” (陳大頭菜). I know of two vegetables are called “big-headed” due to their swollen stems, one is the kohlrabi the other is Brassica juncea var. tatsai. I’m not sure which one is being referred to here, so I’ll just go out on a limb to say it’s the former.

[2]: In modern Chinese cuisine grilling sun-dried pork/pork jerky before eating is quite common, but this is the first time I have heard of stir-frying pork jerky with anything. That said, this dish does sound like an interesting drinking snack (下酒菜).

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