Description
A magnificent meat dish representing Northeast China. Giant meaty pork spines or femurs are braised for a full day in soy sauce and spices until falling apart. The true thrill is tearing the meat off and using a straw to suck the marrow.
Restaurants serving Jiang Da Gu (Northeast Braised Pork Bones)
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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
- Giant bone-in pork cuts
- Soy sauce
- Dark soy
- Rock sugar
- Northeast sweet bean paste
- Spices
Instructions
- [Authentic Recipe]
- Prepare giant, meaty pork bones.
- Soak in cold water to purge blood; blanch with scallion and ginger to remove scum.
- Heat oil, melt rock sugar into golden caramel.
- Add bones and coat with caramel.
- Fry massive spices with scallion, ginger, garlic, and Northeast sweet bean paste.
- Add soy, dark soy, wine, and flood with water.
- Cover and braise on low for 2-
- hours until meat falls off the bone.
- Open lid and reduce on high to glaze the meat with the sauce.
Learn more Spice, substitutes, tips
Key spices
Rich soy flavor infused with dozens of spices and gelatin from the bones、骨から出るゼラチン
Substitutes at Japanese supermarkets
Braise JP pork spareribs or cartilage for hours
Pairing
Harbin Beer / White Rice
Trivia
A regional dish loved to warm the body and replenish energy in the -30°C Northeast winters. Despite its wild appearance, it is a profound braise requiring extremely delicate techniques.
Eating tips & etiquette
Wear provided plastic gloves, grab the giant bone, and tear off the meat. Once the meat is gone, stab a straw into the bone cavity and slurp out the premium jelly-like 'marrow'.
Allergen
Pork, Soybeans, Wheat