China · Chinese

Wind-dried pork slices

Thin slices of salt-and-spice cured, wind-dried pork leg, traditional in southern Guizhou and northern Sichuan. Served sliced, often with wine or steamed. Public reference · home adaptation, not a historical original.

75 minutes · 4 servings · advanced

Wind-dried pork slices

Public reference · Home adaptation Recorded in Libao County Gazette during the Qing dynasty as a Guizhou specialty. In Manchu–Han banquet menus the dish appears as thin slices served with wine. “Feng” (wind) denotes natural air drying; recipes vary by region and season, so this is not treated as a fixed historical recipe. Traditional preparation cures a whole piglet for 10 days, then sun-dries and wind-dries for many days. This adaptation uses 500 g pork leg in chunks, cures cold, and requires thorough cooking. Salt levels, cure time and final internal temperature are editorial estimates. Home fridge drying is not equivalent to traditional winter cold-air drying; cook to ≥74°C before tasting. Contains pork and alcohol from rice wine; avoid for alcohol sensitivity, pregnancy and children. Salt-cured meats are high in sodium — limit intake for hypertension or kidney disease. No nitrite added in this version. Newton 中文百科全书：風豬（貴州特產） — Traditional preparation of Libao (Guizhou) wind-dried piglet: salt-and-spice curing, glutinous-rice-wine soaking, sun drying and final air drying, with ingredient ratios. https://www.newton.com.tw/wiki/%E9%A2%A8%E8%B1%AC FoodSafety.gov: Safe Minimum Internal Temperature — ≥74°C centre temperature guideline for pork. https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures AI-generated illustration; not kitchen-tested.

Ingredients

  • pork leg, skin removed500 g
  • fine salt30 g
  • glutinous rice wine (≥35% ABV)60 ml
  • five-spice powder (star anise, cinnamon, Sichuan pepper, clove, fennel)4 g
  • sugar5 g
  • ginger10 g
  • scallion15 g

Directions

  1. 1

    Cut pork leg into strips for even curing, pat dry. Mix salt, sugar and five-spice powder; rub evenly over all surfaces. Pour rice wine to cover, add ginger and scallion, mix.

  2. 2

    Cover and cure in the fridge (4°C) for 5 days, turning once daily so the cure is even.

  3. 3

    Remove strips and place on a parchment-lined tray in the fridge (not frozen) for 2–3 more days until the surface tightens and the flesh feels firm. Adjust for your fridge's humidity; stop when clearly drier.

  4. 4

    Place dried pork in a deep pot, cover with cold water, bring to a boil, then simmer 40–45 minutes until tender and the centre reaches ≥74°C.

  5. 5

    Lift out, cool slightly, slice thinly and serve on a plate; pair with rice wine, garlic-vinegar dip or aged vinegar. Refrigerate leftovers up to 2 days or freeze up to 1 month.

Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.