Description
A braised dish for connoisseurs where 'Pork Tail (Zhu Wei Ba)'—tighter meat and thicker skin collagen than trotters—is slow-braised with soy sauce and herbal spices to an amber color.
Restaurants serving Braised Pork Tail
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork tail
- Soy sauce
- Rock sugar
- Star anise/Cassia(Spices)
- Rice wine
- Ginger
Instructions
- [Authentic Recipe]
- [Tail Prep] Completely remove hairs from a fresh pork tail with a torch (or razor), chop at the joints.
- Parboil in hot water with ginger and wine to thoroughly remove scum and blood.
- [Lu Zhi (Braising Sauce)] Put soy sauce, water, rock sugar, rice wine, scallions, and ginger in a pot.
- Toss in a spice bag (Lu Bao) containing the core flavors 'star anise, cassia, Sichuan pepper, licorice'.
- Add prepped tail, simmer slowly on low for '
- 5-
- hours'.
- Turn off heat when the skin gelatin is gooey and the lean meat falls easily off the bone.
- Cool in the sauce to completely infuse flavor, reheat to serve.
Learn more Spice, substitutes, tips
Key spices
Sweet、rich aroma of Star anise and soy sauce
Substitutes at Japanese supermarkets
Pork trotters (texture and use are almost identical)
Pairing
Kaoliang liquor or White Rice
Trivia
[For Adults] Trotters are famous, but Taiwanese uncles specifically request the tail as a 'more connoisseur cut' at Re Chao or Luwei shops. Being a highly active part, the meat is firmer, offering the ultimate balance of 'gooey skin' and 'meaty bite'.
Eating tips & etiquette
[Unique Eating] Scrape the thick gelatinous skin and lean meat off the bone with front teeth, getting your mouth sticky with collagen while sucking on it single-mindedly!
Allergen
Pork, Soy, Wheat (from soy sauce)