Braised pork (Tengchong’s dark cuisine)
Xian is a unique cooking method in Tengchong, Yunnan, and Tengchong people use the most primitive “Yan” word formula to seal filial piety, sacrifice, and nostalgia in this pot of dark delicacies. The origin of this dish is said to be in a small mountain village, there is a grandmother of a family who can’t eat ordinary meat because of bad teeth, so the daughter-in-law mixes all parts of the pig with pig blood and cooks it, simmers it until it is cooked, and the meat made is tender, fragrant, and easy to make. This production method quickly spread in cottages and slowly evolved into a special dish for honoring the elderly.
The method of simmering pork
Step 1
First clean the pig’s head, pig ears, pig’s feet, pork belly, pig intestines, etc. and put them into a cauldron, add water and boil, add ginger slices, grass fruit to enhance the aroma and remove the fishy smell, cook over high heat for two hours, cook until the chopsticks can be lightly inserted to pierce the pig skin, remove the pot, and let cool.
Step 2
Crush the already solidified pig blood.
Step 3
Remove the bones of the cooked pig’s head, pig ears, pig’s feet, pork belly, pig intestines, etc., cut the thin slices into half a bank card and the size is just right, cut the intestines into sections, cut the belly into strips for later use, and then mix and mix when cutting to ensure that each chopstick of the finished dish can be picked up in different parts. Pour oil into the cauldron (be sure to use lard), heat the oil and add a piece of cut pig offal, add the crushed pig blood and mix well, fry until the water is dry, when the oil juice is about to come out, add very simple salt, chili, green onion, ginger minced garlic and grass fruit powder and other basic seasonings, quickly stir-fry for a minute or two, and stir-fry until the pig’s blood changes color, so the “dark cuisine” comes from this, stir-fry a few more times, and the taste is almost out of the pot immediately.
Cooking techniques for braised pork
After the pot, the pork is boiled, with the wrap of pig blood and seasonings, locking in more meat aroma, the temperature is reduced after the pot, the pig blood is attached to the meat into small particles, and it is very sandy and delicious when chewing, which is a traditional specialty food in the area of Tengchong Gudong, Mingguang, and Diantan Beach, the meat is tender, fragrant, and melts in the mouth, especially suitable for the elderly with bad teeth.