In the Changting area of ??Hakka, large pieces of braised pork are a famous dish. Braised large chunks, also known as braised large chunks, generally use pork belly from medium-sized pigs within 100 kilograms. During processing, cut the meat into chunks, remove the hair, wash it, boil it in a pot, pick it up, and dye the meat while it is hot. After making rice wine, put it into a hot oil pan and burn it. During every New Year, festival or wedding or funeral celebration, the vast number of urban and rural people in Changting regard braised chunks as an indispensable dish.

Roasted chunks are also a famous dish in Changting, the capital of the Hakkas. Its production process removes the greasiness of fatty meat, making many people who don’t eat fatty meat fall in love with roasted chunks.

Method:

1) Thick pork belly, cut into pieces (large pieces, lean meat, fat meat, pig skin, cut into pieces with one knife), wash and put in boiling water Cook until almost rotten (it can be easily inserted with a fork (there is a special iron fork)).

2) Add the cooked meat (still hot) to the wine, mix, and add to the oil pan. Close the lid.

3) Frying at the highest temperature, I don’t remember how long it takes, but it should be a little yellow and a little dry. The drier it is, the less fat it will be, but it should be moderately fat and thin. (Turn the meat with a fork to fry evenly).

4) Fork the cooked meat and put it in a basin, wait for it to cool slightly and touch the salt (spread the salt on it with your hands to prevent it from deteriorating quickly). Burning large pieces can be stored for a long time, as long as you sprinkle salt on the surface to prevent it from spoiling, it can be stored for a long time.