Bazi Rou (把子肉), or “Pork Tied with Grass Rope,” is a traditional dish that hails from Jinan, the capital city of Shandong province, and boasts a rich history that dates back to the Qing dynasty. It is said that this dish originated when locals began tying pieces of fatty pork with grass rope, braising it with soy sauce to create a melt-in-your-mouth delicacy that is fragrant without being greasy. Over the centuries, this beloved dish has evolved, and its preparation methods have been refined, resulting in the delectable Bazi Rou we know today.
Crafting the Dish: Preparation Process
The preparation of Bazi Rou is meticulous and involves several key steps:
- Ingredient Selection: The success of Bazi Rou relies heavily on using high-quality, skin-on pork belly with a perfect balance of fat and lean meat. The pork must be soaked in cold water to remove any strong odor, and the skin should be carefully roasted to eliminate sweat glands and further reduce any lingering smells.
- Marination: The pork belly is then cut into thick slices and marinated in a mixture of cooking wine, salt, soy sauce, and other seasonings for a period of time. This step is essential for ensuring the flavors penetrate the meat.
- Pan-Frying: The marinated pork slices are placed in a hot pan and fried until both sides are golden brown. This step enhances the chewiness of the lean meat portions and adds an appealing texture.
- Braised Cooking: After frying, the pork is transferred to a braising pot, where it is combined with an appropriate amount of hot water and additional seasonings, such as soy sauce, sugar, and doubanjiang (fermented broad bean paste). It is then simmered over medium to low heat for one to two hours, or even longer. This slow-cooking process allows the meat to become tender and flavorful, with the fat rendering beautifully.
- Accompaniments: Bazi Rou is often served with a variety of accompaniments such as mackerel, meatballs, fried tofu, green peppers, and kelp knots. These additional ingredients enrich the dish’s texture and nutritional value while enhancing the overall flavor of Bazi Rou.
Texture and Flavor Profile
Bazi Rou is renowned for its unique characteristics: the meat is tender yet not greasy, lean yet juicy, and it melts in your mouth, leaving a rich, savory flavor on the palate. The extended braising time allows the fat in the pork belly to break down and transform the meat into a soft, delightful dish. The natural aroma and flavor of the pork are preserved, providing a delicious balance of the meat’s freshness and the robustness of the braising sauce.
Nutritional Benefits
In addition to its incredible taste, Bazi Rou is also nutritionally valuable. Pork belly is packed with protein, fats, vitamins, and minerals, supplying the body with essential nutrients and energy. The fat found in Bazi Rou is primarily unsaturated fatty acids, which can help lower cholesterol levels and reduce the risk of cardiovascular diseases.
