🇨🇳중국인들은 왜 돼지고기를 가장 좋아할까?

■ Siu Yuk *Ingredients Siu Yuk 550 g skin on belly 1 tablespoon salt 1 teaspoon white vinegar Seasoning 1 teaspoon salt 1 teaspoon garlic salt 1 teaspoon ground cumin 1 teaspoon smoked paprika powder 2 teaspoons brown sugar 2 teaspoons five-spice powder 1) Add 1 teaspoon each of salt, garlic salt, cumin powder, and smoked paprika powder, and 2 teaspoons each of brown sugar and five-spice powder and mix well. 2) Now, prepare 550 grams of skin on belly. Immerse them in boiling water, skin side down, for 1 minute, then flip them over and boil for another 30 seconds. Rinse them under cold water, then scrape the skin with a knife to remove any debris and dry them with kitchen paper. Remove any loose hairs, and use an awl or small knife to poke holes in the shell. Do this for at least 5 minutes, as the more holes you make, the crispier the shell will be. 3) Sprinkle 1 tablespoon of salt evenly over the rinds and let them sit for 10 minutes to draw out the moisture, then remove the salt and dry thoroughly with kitchen paper. The skin shouldn't feel sticky when you touch it with your finger. Now evenly coat all parts of the meat except the skin with the seasoning you made ahead of time. 4) Prepare a piece of aluminum foil at least twice the size of the meat. Fold it in two layers and place the meat skin side up and wrap the foil around it like a box. Brush the skin with 1 teaspoon of white vinegar, sprinkle with salt to season, and place on the bottom of an oven preheated to 100 degrees Celsius for 1 hour. 5) After removing the meat from the oven, brush the skin with oil and bake in an oven preheated to 200 degrees C for 35 minutes, at which point the skin will be crispy. After removing from the oven, let the meat cool for 10 minutes before slicing into thumb-thick slices. ■ Dongpo Pork *Ingredients 500 g skin on belly 90 g ginger 100 g green onion 1 cup light soy sauce 1/4 cup dark soy sauce 500 ml* Shaoxing wine 60 g rock sugar potato starch 1) Cut 500 grams of skin on belly into three pieces, then tie them together with string to keep them in shape while they cook. Slice 90 grams of ginger, and chop 100 grams of green onions into suitable sized pieces. The preliminary preparation is done by placing the meat pieces in boiling water and blanching them for 3 minutes to remove any impurities. 2) Place the scallions and ginger slices on the bottom of the wok and place the meat pieces on top. Add 1 cup of light soy sauce, 1/4 cup of dark soy sauce, and 500 ml of Shaoxing wine, and pour in water until the meat is at least three-quarters submerged. Finally, add 60 grams of rock sugar and bring to a boil over high heat. Once the sauce starts to boil, cover and simmer on low heat for two and a half hours. It's best if you flip the meat once at the 1 hour mark. 3) When the time is up, remove the meat and place it in a steamer. Add the braising liquid to help the meat absorb more flavor, then steam on low for 2 1/2 hours. 4) Set the meat aside, strain the sauce from the steamer and bring it to a boil, then whisk in the starch to thicken it. 5) To serve, place the sauce, blanched bok choy, and a slice of meat in a bowl and pour over the sauce. ■ References Zhang Jing, Chinese History on the Table (2021) Dukno Yoon, Chinese History Through Food (2019) Brian Lander et al., A History of Pigs in China: From Curious Omnivores to Industrial Pork (2020) Michael Storozum et al., The collapse of the North Song dynasty and the AD 1048-1128 Yellow River floods: Geoarchaeological evidence from northern Henan Province, China (2018) Ge JX, Zhongguo Renkou Shi (2005) 巫仁恕, 巫仁恕--東坡肉的形成與流衍初探 (2018) 0:00 1. Siu Yuk Recipe 2:06 2. History 5:42 3. Dongpo Pork Recipe 7:25 4. Epilogue