Grandma Wu slowly cut through the rosy pork skin with a spoon, revealing the snow-white fat beneath. This color would usually seem greasy, but under the cover of the rosy broth, it only gave a feeling of softness and stickiness.
Great Border truly lives up to being one of the top provinces in animal husbandry. The local pork belly, after being stewed for a long time, becomes extremely tender. The fat melts in your mouth, while the lean meat is tender without being tough.
At the same time, the texture of the skin is perfectly chewy, adding a layer to the mouthfeel.
As soon as the meat entered her mouth, Grandma Wu showed a happy expression.
The taste of the Dongpo Pork is mellow and rich, with a perfect balance of sweet and salty. The rock sugar adds a unique sweetness without being overwhelming; the saltiness comes from a mix of soy sauce and other seasonings, making the flavor more rich and unique.
