Ingredients
Pork stomach and lean pork, 1500 g (about 3.3 lbs) each, 150 g (about 5.3 oz) pork skin, 25 g (about 1 oz) cilantro.
Seasonings
150 g cooking wine, 150 g vinegar, 75 g chopped scallions, 75 g sliced ginger, 50 g salt, 50 g cinnamon bark, 25 g Sichuan peppercorns, 25 g star anise, 10 g sesame oil, 5 g baking soda, 5 g MSG.
Instructions
1. Turn the pork belly inside out and wash it thoroughly in warm water with some vinegar and baking soda to remove the slime and odor, then set aside.
2. Wash the pork skin, scrape off the fat, blanch in boiling water until cooked through, then remove and use tweezers to pluck out any remaining hairs, rinse clean; wash the lean pork, place in a bowl, add 25 g salt, 75 g cooking wine, 25 g cinnamon, 10 g star anise, along with scallion sections and ginger slices, marinate for 4 hours, then remove the scallion, ginger, cinnamon, and star anise; cut the lean meat and pork skin into 0.5 cm (about 1/4 inch) cubes; wash the cilantro, add MSG, mix together with the meat cubes and pork skin cubes to form the filling.
3. Stuff the seasoned filling into the pork stomach, seal the opening with bamboo skewers, then prick some small holes in the stomach with sharpened bamboo skewers. Place it in a braising pot, add 25 g (about 2 tablespoons) salt, 75 ml (about 1/3 cup) Shaoxing wine, 25 g (about 1 oz) cinnamon, 15 g (about 1 tablespoon) star anise, and Sichuan peppercorns. Simmer for about 3 hours, then remove the pork stomach and place it on a tray. Let it cool slightly, then press it flat with a heavy weight to form a pressed tri-color pork stomach. To serve, slice the stomach and arrange on a plate, then drizzle with sesame oil. This dish is savory, refreshing, and aids digestion.