Pork 32: Baoyan Pork (暴醃肉)

“Rub and knead a piece of pork with a small amount of salt and let it cure. Use it within three day’s time.”

持牲單::暴醃肉
微鹽擦揉,三日內即用。

Any chunk of salted pork is potentially baoyan pork. This particular chunk is from Eastern Europe. (Credit: J.Dncsn)

Yet another short ambiguous recipe. Thank you Yuan Mei.

“Baoyan” (暴醃) translates literally to the nonsensical phrase: violently marinated. The term itself comes from a local dialect/language of Northern China, which describes a salting technique that is used in preparing napa cabbage for making the Chinese analog of kimchi. Basically salt is rubbed on the food item, which is than allowed to rest in a cool airy place while its surface dries slightly and its excess water is pulled out by the salt. In short, baoyan pork is just lightly salted pork.

As for what one would do with this “violently marinated” pork, if we take the recipe for the somewhat similar baoyan fish (暴醃魚) as a hint, we would first pan-fry it, braise it until done, then slice and serve.

Advertisements

One thought on “Pork 32: Baoyan Pork (暴醃肉)”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s