China · Chinese
Kong-style roast pork
Pork ribs with skin scorched, pricked, seasoned, scalded, glazed and slowly roasted, then sliced thin and eaten with scallion, sweet bean paste and pancakes — a Kongfu “red roast” shaped like an old domino tile. This home version uses an oven. Public reference · home adaptation, not a historical original.
Public reference · Home adaptation Roast pork is named for its resemblance to an old domino tile and is a signature Kong dish, one that reached ordinary households. Kongfu roasting divides into “red roast” — glossy and richly coloured — and “white roast”, where the meat side is shielded with foil or caul fat so the skin crisps and the meat stays tender. This belongs to the former. It is eaten like roast duck: thick top-cut slices with scallion, cucumber or green radish, sweet bean paste and lotus-leaf pancakes, rolled by the diner. The mansion’s own “three-set” broth is often used to lift the savouriness of dishes like this. The traditional method uses 2 kg of rib with skin roasted 2–3 hours over charcoal; this home version uses about 1.2 kg and a long low oven roast, with foil wrapping standing in for the open-flame rendering — the same principle behind Kongfu “white roast”. The open-flame scorching step is dropped for safety. The 8-hour marinade is excluded from cookMinutes. All weights, temperatures and times are editorial and untested. Contains pork; sweet bean paste contains soy and wheat, the pancakes contain wheat, and the cooking wine contains wheat and alcohol. The pork must be thoroughly cooked (centre ≥74°C). 百度百科：官府菜烤牌子 — The full process: trimming, pricking, marinating 8 hours, scalding the skin with 90°C water, brushing with maltose or honey and air-drying, roasting the meat side then the skin while basting, scraping and glossing, then slicing across and serving with scallion, sweet bean paste and green radish; plus the red-roast versus white-roast distinction. This is the source of the steps used here. https://baike.baidu.com/view/190267.htm 聚珍：真正的“孔府宴”吃些什么（节选自《孔府文化研究》） — The transmitted Kongfu menu lists roast pork under its paired roasts, with four dipping dishes — scallion, radish, sweet bean paste and soy sauce — and four breads including lotus-leaf pancakes, which is the basis for the accompaniments here. https://applet.10100.com/article/106509520 AI-generated illustration; not kitchen-tested.
Ingredients
- pork ribs with skin, about 1.2 kg1200 g
- honey or maltose40 g
- salt15 g
- cooking wine40 ml
- scallion30 g
- ginger20 g
- scallion and ginger water, for the marinade80 ml
- green radish, in strips150 g
- cucumber, in strips150 g
- sweet bean paste80 g
- lotus-leaf pancakes or spring pancakes8 piece
- sesame oil10 ml
Directions
- 1
Trim the pale foamy meat from the ribs, scrape the skin clean of hair remnants, cut into two large sections and prick the skin evenly with a fork.
- 2
Rub salt, wine and scallion-ginger water evenly over the pork, inside and out, and refrigerate at least 8 hours (excluded from the cooking time).
- 3
Heat the oven to 220°C, roast skin-side up about 8 minutes until the surface dries and blisters, then scrape off the blackened skin.
- 4
Pour 90°C water over the skin and scald about 1 minute so it tightens, then blot the surface completely dry.
- 5
Mix the honey or maltose with a little water, brush a layer over the hot skin and hang in a ventilated place until the surface is no longer tacky.
- 6
Lower the oven to 150°C, wrap the meat side in foil leaving only the skin exposed, and roast skin-side up about 40 minutes.
- 7
Unwrap, turn the meat side up, and roast at 190°C about 30 minutes more, basting twice with a light brine of wine, salt and water.
- 8
It is done when a chopstick slides in easily; rest 10 minutes, scrape off any remaining charred shell and brush with sesame oil.
- 9
Cut across into thin slices with the skin on top and arrange neatly; serve with scallion, radish and cucumber strips, sweet bean paste and pancakes for the diner to roll.
Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.