Ingredients
500 g (about 1 lb) clear broth, 750 g (about 1.5 lbs) pork head meat, 200 g (about 7 oz) soybean pulp (okara).
Seasonings
50 g lard, 25 g rock sugar syrup and 25 g Shaoxing wine, 20 g ginger, 20 g scallions, and 20 g soy sauce, 15 g fermented glutinous rice (jiuniang), 5 g star anise, 3 g Sichuan peppercorns, 3 g cardamom, 3 g black pepper, and 3 g salt, 1 g MSG.
Instructions
1. Wash the pig's head thoroughly, removing all hair and bone fragments, then blanch it in a pot of boiling water over high heat for 5 minutes; drain and rinse under cold water, then cut into large diamond-shaped pieces; lightly crush the ginger and scallions, and wrap them together with Sichuan peppercorns, black peppercorns, star anise, and cardamom in a clean piece of cheesecloth.
2. In a large sandpot or clay pot, add clear broth, cooking wine, fermented rice, rock sugar syrup, salt, soy sauce, and a spice bundle. Place the pork head bones in the pot, then arrange the cut pork head meat on top. Bring to a boil over high heat, then seal the pot tightly with parchment paper and simmer for about 4 hours.
3. Steam the finely ground soybean residue (okara) in a steamer for 10 minutes, then remove and let cool. Wrap it in a clean cloth and squeeze out the moisture. Place a wok over heat, add lard and heat until hot, then add the soybean residue and stir-fry over low heat until it becomes crispy and fragrant, then remove from the wok. Remove the sealing paper from the clay pot, take out the pork head meat and arrange it on a serving plate. Pour the braising liquid from the clay pot into a wok, add the stir-fried soybean residue and MSG, mix well, and pour over the pork head meat before serving. This dish features a reddish-brown color, rich and mellow sauce, tender and sticky meat, and crispy, fragrant soybean residue.