Hakka Salted Pork
ニンニクと黒胡椒がガツン！焼くだけで最高のおつまみになる客家の伝統塩豚
Description
A preserved food representing Hakka cuisine, where pork belly is marinated and aged for days in massive coarse black pepper, garlic, five-spice, salt, and Kaoliang liquor.
Classification: For Adults,Refrigerated Foods,Hakka Spicy Salted Pork
Shops selling Hakka Salted Pork
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Pork belly(skin-on)
- Coarse black pepper
- Garlic
- Salt
- Five-spice
- Kaoliang liquor
Instructions
- [Prep/Usage]
- [Grill As Is (Kao Xian Zhu Rou)] Use vacuum-packed blocks sold in markets/supers. Do not wash off surface spices; grill fragrantly in an oven (or pan) until the surface is 'crisp' and fat turns translucent (grilling renders excess fat).
- Slice thinly for easy eating, serve with raw garlic slices (or Suan Miao: garlic leeks), and dipping in Taiwanese white vinegar (or lemon juice) is a huge staple.
- [Hakka Fried Rice/Stir-fry] Finely chop as an ingredient for fried rice (Xian Zhu Rou Chao Fan), or rapid-fry with garlic sprouts to spread its salt/spice throughout the dish as the ultimate flavor base.
Learn more Substitutes, pairings, tips
Key spices
Intense spice aroma of black pepper、garlic、five-spice
Substitutes at Japanese supermarkets
Pancetta or thick-cut bacon rubbed with black pepper
Pairing
Kaoliang liquor, Taiwan Beer, White Rice
Trivia
[For Adults] The crystallization of Hakka wisdom to preserve pork long-term before refrigerators. Similar to Chinese Larou, but features a very strong, spicy punch of 'black pepper and garlic'. Just grilling it completes a Taiwanese tavern main-level snack, making it a masterpiece to keep stocked at home.
Eating tips & etiquette
[Unique Eating] Reset the intense saltiness and black pepper punch with the acidity of raw 'sliced garlic' and 'white vinegar', washing it down with beer like water!
Allergen
Pork