Northeastern Braised Pork Ribs, or Jiang Goutou (酱骨头), boasts a long and storied history, dating back to the Qing Dynasty. According to legend, Emperor Qianlong, while touring the southern regions of China, tasted this dish and praised it highly. Since then, Jiang Goutou has become a representative dish of northeastern China. It not only reflects the careful selection of ingredients but also showcases the region’s meticulous culinary techniques.
Main Ingredients and Varieties
The primary ingredient in Jiang Goutou is pig bones. Depending on the specific cuts of meat used, Jiang Goutou can be categorized into three types: Jiang Jigu, Jiang Paigu, and Jiang Banggu (pig spine, ribs, and shank bones, respectively). These cuts are tender enough to withstand long cooking times without becoming tough or dry. Among these, the pig spine is the most popular due to its soft, succulent texture and the enjoyment it offers when gnawed on.
In addition to the pig bones, a variety of spices and seasonings are used in making Jiang Goutou, such as Sichuan peppercorns, star anise, cinnamon, bay leaves, fennel, dried tangerine peel, hawthorn, grass fruit, nutmeg, and chili peppers. These spices are placed in a seasoning pouch and cooked along with the bones, infusing the dish with a rich, aromatic sauce.
Cooking Method and Process
The process of making Jiang Goutou is relatively complex, but each step is crucial for achieving the perfect dish. Here are the basic steps involved in cooking this dish:
- Soak the bones: Place the pig bones in clean water for several hours, changing the water a few times to remove any blood or impurities.
- Blanch the bones: Put the soaked bones in cold water and blanch them briefly to remove any floating scum and undesirable odors.
- Simmer: In a separate pot, bring a new batch of water to a boil. Add the blanched bones, along with cooking wine, light soy sauce, dark soy sauce, white sugar, salt, and a seasoning pouch containing the spices. Bring to a boil over high heat, then reduce to a low heat and simmer for several hours until the meat becomes tender and fully infused with the flavors.
- Adjust seasoning: Depending on personal taste, adjust the thickness and seasoning of the broth, then reduce the liquid and serve.
Taste and Flavor
Northeastern Braised Pork Ribs is known for its rich, savory taste and tender, flavorful meat. Each piece of bone is infused with a deep, savory sauce that is both aromatic and flavorful. The meat becomes so tender that it practically melts in your mouth, while the rich braised sauce permeates every bite. Additionally, the dish carries a balance of savory and slightly sweet flavors, adding complexity to the taste and enhancing the overall eating experience.
