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Shangzhi Meat Recipe

This dish features a lustrous red color, tender texture, rich flavor without being greasy, and a distinct Shangzhi aroma. It is a specialty dish unique to Shang County, Shaanxi Province. Because Shangzhi is a local specialty of Shaanxi, sourcing the main ingredient is difficult, making this dish challenging to prepare.

Estimated Cooking Difficulty: ★★★☆☆

Essential Ingredients and Tools

  • Pork belly with skin (boneless)
  • Shangzhi (also known as Osmunda, a type of fern; the tender leaves are edible)
  • Green onion
  • Ginger
  • Star anise
  • Honey
  • Vinegar
  • Cooking wine
  • MSG
  • Soy sauce
  • Scrambled egg sheet
  • Refined salt
  • Chicken broth
  • Sesame oil
  • Rendered lard

Measurements

Per serving: Serves two

  • Pork belly with skin: 500 g
  • Shangzhi: 50 g
  • Green onion: 10 g
  • Ginger: 2 g
  • Star anise: 3 pieces
  • Honey: 15 g
  • Vinegar: 5 g
  • Cooking wine: 15 g
  • MSG: 1.5 g
  • Soy sauce: 10 g
  • Scrambled egg sheet: 1 sheet, approx. 15 g
  • Refined salt: 1 g
  • Chicken broth: 200 g
  • Sesame oil: 10 g
  • Rendered lard: 2000 g (approx. 60 g consumed)

Instructions

  • Scrape and clean the pork thoroughly. Place it in a pot of boiling water and cook until it is about 60% done (when the color turns white). Remove the meat and, while still hot, coat the skin with honey and vinegar.
  • Heat the rendered lard in a wok over high heat until it reaches about 80% hot (approx. 200°C, indicated by heavy blue smoke and a calm oil surface). Place the pork pieces skin-side down into the oil and fry until golden red. Remove and place into the pot of cold water used earlier to soften the skin. Transfer to a cutting board and slice into strips 3 cun (10 cm) long and 2 fen (0.6 cm) thick, keeping the skin side down. Arrange neatly in a steaming bowl.
  • Cut 5 g of green onion into 2.4 cm long segments. Cut another 5 g of green onion into 2.4 cm long diagonal slices. Peel and wash the ginger; slice 1.5 g and mince 5 g. Cut the scrambled egg sheet into 2.4 cm long isosceles triangles.
  • Blanch the Shangzhi in boiling water until soft, then remove. Discard tough stems and impurities, rinse thoroughly, and cut into 3 cm long segments. Place in a bowl, add 5 g soy sauce, 1 g refined salt, and 10 g rendered lard, and mix well. Place this mixture on top of the pork slices. In a separate small bowl, mix 100 g chicken broth with 5 g soy sauce, 0.5 g refined salt, and 15 g cooking wine. Pour this mixture into the steaming bowl. Add the ginger slices, green onion segments, and star anise on top. Steam over high heat for about 30 minutes, then reduce to low heat and continue steaming for about 1 hour and 30 minutes until tender. Remove from the steamer, discard the ginger, green onion, and star anise. Strain the broth, reserving the liquid. Invert the meat onto a serving platter.
  • In a clean wok, add 100 g chicken broth and the reserved original broth. Bring to a boil over high heat. Add the minced ginger, green onion slices, and MSG, stirring to combine. Add the scrambled egg sheet pieces, drizzle with sesame oil, and pour the sauce over the meat on the platter. Serve immediately.

Additional Notes

  • Shangzhi is a local specialty not widely known outside its region. The author has not encountered it elsewhere. During preparation, it can be substituted with other edible fern varieties.

If you encounter any issues or have suggestions for improving the workflow while following this guide, please submit an Issue or Pull Request.