Gaocheng Pig Po Meat [Jiangsu Yixing Specialty]

What is Gaocheng pork belly? Authentic Yixing specialty in Jiangsu: Gaocheng pork belly

Content summary:Do you want to know what Gaocheng pork belly is? This article is a detailed introduction to the special product of Yixing, Jiangsu Province - Gaocheng Pig Pork. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Gaocheng Pig Pork. The full text takes about 4 minutes to read, mainly including the basic introduction of Gaocheng Pig Pork and its nutritional value? What are the product characteristics of Gaocheng pork belly? How did the history of Gaocheng pork belly come about? The production method of Gaocheng pork belly, etc

Basic introduction of Gaocheng pork belly

Gaocheng braised pork belly has a long history. Our ancestors made a living by farming, and their lives were difficult. Many farmers raised pig mothers, gave birth to piglets, and sold them to make ends meet. Each sow gave birth to about 10 litters of piglets, but they became fat free and no longer conceived. They had to be abandoned because their meat was fishy and difficult to eat. A farmer surnamed Chen from Taoyuan Village felt it was a pity to abandon it, so he tried various seasonings and cooked it into delicious pork belly

1. Pork protein is a high-quality protein that contains all essential amino acids for the human body

What are the product characteristics of Gaocheng pork belly

Method of making Gaocheng pork belly

High quality Gaocheng pork belly is made from sows that are neither fat nor thin, and are about five or six years old. Chop six pieces of one pig into the original soup, add salt, aged wine, nitrate, fennel, cinnamon and other seasonings, press the stone into the soup, cook over low heat with firewood for two or three hours, stop cooking when it is nine years old, take out the meat and cool it for one or two hours, and then add it back to the soup. Simmer over low heat until fully cooked, then remove the bones from the pot in the morning and wait for it to cool before serving