Pork Stewed with Dangshan Pears 砀山酥梨炖肉

Pork Stewed with Dangshan Pears (砀山酥梨炖肉) takes a red-braised form in a preparation presented by Suzhou Culture and Tourism (宿州文化旅游). It uses pork belly with alternating layers of fat and lean meat.

How it is made

The pork is first blanched to remove bloody foam. Dangshan pears are pressed for their juice, which goes into the dish in place of rock sugar. The meat slowly simmers for an hour, absorbing the pear juice.

Taste and serving

The finished pork is glossy red, with springy skin, well-flavoured lean meat and fat that does not taste greasy. A light pear fragrance accompanies the meat, which is eaten with rice.