Tanrou and grilled pork are both traditional Chinese cooking methods, aiming to maximize the deliciousness of meat. The difference between the two is mainly reflected in the production materials, cooking methods and taste.

Making materials

Tan meat, also known as Fuding meat, originates from the Jiangnan region of China. The main ingredient is usually pork belly or lean meat, which is mixed with soy sauce, rice wine, sugar, tempeh, spices, etc. to create a unique taste. For grilled pork, pork with skin is mostly used, focusing on the amount and type of seasonings, such as soy sauce, pepper, star anise, green onions, ginger, cooking wine, etc.

Cooking method

The preparation of altar meat is mainly through slow stewing. The stewing time usually takes 3-4 hours or more. In order to fully integrate the meat and sauce, usually It needs to be cooked repeatedly over the fire until the meat is crispy and the sauce is thick. Grilled meat is cooked over slow fire. First, blanch the meat in boiling water, then put it into a food processor or casserole, add various seasonings, and simmer over low heat until it becomes soft.

Taste and characteristics

The meat is fat but not greasy, lean but not woody, soft in texture and mellow in taste, which fully embodies the exquisiteness and ingenuity of Jiangnan cooking. The grilled pork is cooked for a long time, and the fat part of the pork is completely melted, making the meat crispy, smooth and tender, with a unique flavor. The characteristics of grilled pork are that the meat is rotten but not falling apart, and the soup is thick and bright.

In general, Tan Pork and Grilled Pork are fine products in traditional Chinese cuisine, each with its own unique flavor. However, the differences in their material selection, cooking methods and taste give this dish a unique flavor. Both cooking methods have their own distinct styles. In fact, the most important thing about which way to cook depends on your personal taste and preference.