Ingredients
Pork 2500 g (about 5.5 lbs).
Seasonings
150 g (about 2/3 cup) fine salt, 25 g (about 3 tablespoons) Sichuan peppercorns, 1500 g (about 3.3 lbs) pine or cypress sawdust or peanut shells.
Instructions
1. First, cut the pork into 5 cm (about 2-inch) wide strips, then use a bamboo skewer to prick many small holes all over the meat. Rub the meat thoroughly with toasted Sichuan peppercorns and fine salt to season. Layer the meat in a ceramic or enamel container (do not use metal), with the skin side down and meat side up. For the top layer, place the skin side up and meat side down. In summer and autumn, store in a cool place; in spring and winter, store in a place that does not freeze. Cure the meat this way for 5 days, turning it over once daily. After curing, thread a string through one end of each strip and hang in a well-ventilated area to air-dry until about half-dry.
2. Place the air-dried meat on a wire rack inside an iron wok or pot, with sawdust or peanut shells spread at the bottom. Cover tightly with the lid. Heat the pot over fire, allowing the smoke from the smoldering sawdust or peanut shells to color the meat. Once smoked, hang the meat in a well-ventilated area until completely dry.
3. Scorch the skin of the smoked meat over a fire until yellow, then soak it in warm water until softened. Use a scraper to remove any dirt, scrape off the yellowed surface of the skin with a knife, rinse once more with warm water, then steam for 50–60 minutes. Remove, slice, and arrange on a plate to serve. This keeps well (dry, moisture-free cured meat can stay fresh for up to 3 months). The dish has a glossy red color and a smoky aroma.