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.”


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.


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