Yunnan Smoked Pork Rib Hotpot, known as La Pai Gu Hotpot (腊排骨火锅), is the third and most significant course of the traditional Naxi dish called “Three Layers of Water” from Lijiang. Legend has it that when the famous traveler Xu Xiake visited Lijiang, he was treated to this dish by the local chieftain. Today, this hotpot has become a well-known specialty in the Lijiang region of Yunnan.
Main Ingredients
- Smoked Pork Ribs: The pork ribs are sourced from free-range pigs raised in the snowy highlands by the Naxi people. They are marinated and air-dried for an extended period, resulting in a firm, dry texture and a rich, aromatic flavor.
- Vegetables: Common accompaniments include rice noodles, potatoes, Dali seaweed (also known as water spinach), chive roots, celery, and tomatoes. These vegetables add layers of flavor and balance the dish nutritionally.
Preparation Process
- Marinating: The pork ribs are seasoned with a generous amount of salt, along with cooking wine, sugar, and spices. They are placed in a wooden barrel with a drainage system for about 15 days. This allows the salt to penetrate deeply, infusing the meat with a robust flavor.
- Air-Drying: After marination, the ribs are air-dried in a cool, well-ventilated area for approximately 2 months, developing a strong smoked flavor.
- Cooking: The smoked ribs are cut into suitable pieces and soaked in warm water to remove some of the saltiness. They are then cooked with the vegetables in a clay or copper pot over low heat until the broth turns rich and white, and the meat becomes tender.
Taste and Flavor
The hotpot’s broth is thick and savory, with the smoked pork ribs being tender and flavorful. The balanced saltiness and smoky aroma create a rich, meaty taste in every bite. The vegetables absorb the essence of the broth, enhancing their own flavor. Overall, the hotpot offers a diverse taste experience, combining the chewiness and smoky flavor of the ribs with the freshness and taste of the vegetables.
Eating Tips
- Accompaniments: Try pairing the hotpot with special sauces, such as fermented bean curd or chili powder, to add extra layers of flavor and spice.
- Seasoning: Since the smoked ribs are already quite salty, reduce the amount of added salt during cooking.
- Consumption: Due to its high calorie content, enjoy this hotpot in moderation.
Yunnan Smoked Pork Rib Hotpot is a beloved dish that captures the essence of Yunnan’s culinary tradition, offering a hearty and satisfying dining experience.
