Anhui-Style Smoked Pork, or Huīzhōu Làròu, is a beloved dish from Anhui Province, China, showcasing the rich, savory flavors of Huizhou cuisine. This traditional delicacy features pork belly cured with salt and spices, then slow-smoked over wood to develop a deep, smoky aroma and tender, melt-in-your-mouth texture. A staple in Anhui’s culinary heritage, it’s often enjoyed sliced thin as a side dish or stir-fried with vegetables. This recipe walks you through the authentic curing and smoking process to bring this Huizhou classic to your kitchen.
Ingredients
Serves 6–8
For Curing
- 2 lbs pork belly, skin-on, cut into 2-inch wide strips
- 3 tbsp coarse sea salt
- 1 tbsp sugar
- 1 tsp white pepper
- 2 tbsp Shaoxing wine
- 1 tsp Chinese five-spice powder
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 tbsp Sichuan peppercorns (optional, for a numbing kick)
For Smoking
- 1/2 cup dried tea leaves (preferably Anhui’s Qimen black tea or green tea)
- 1/2 cup uncooked rice
- 1/4 cup brown sugar
- 2–3 dried citrus peels (or orange peel)
- 2 star anise
- 1 cinnamon stick
- Wood chips (e.g., applewood or hickory, optional for extra smoke)
Equipment
- Large non-reactive container (for curing)
- Cling film
- Heavy weight (e.g., plate or clean stone)
- Wok or large pot with a tight-fitting lid
- Aluminum foil
- Wire rack or steaming basket
- Tongs
- Paper towels
Step-by-Step Recipe
Step 1: Prepare the Pork Belly
Select a high-quality pork belly with a good balance of fat and lean meat, as this ensures a tender, flavorful result. Rinse the pork belly under cold water and pat dry with paper towels. Cut into 2-inch wide strips, keeping the skin on for authenticity and texture.
In a small bowl, mix the coarse sea salt, sugar, white pepper, Chinese five-spice powder, minced garlic, minced ginger, and Sichuan peppercorns (if using). Rub the Shaoxing wine evenly over the pork strips, followed by the spice mixture, ensuring all surfaces are thoroughly coated, especially the skin. Place the pork in a non-reactive container (glass or ceramic works best), cover with cling film, and refrigerate.
Step 2: Cure the Pork
Allow the pork to cure in the refrigerator for 5–7 days to develop its rich flavor. Place a heavy weight (like a plate) on top of the pork to press it down, aiding the curing process. Flip the pork strips daily to ensure even curing, and pour off any liquid that accumulates to prevent spoilage. By day 5, the pork should feel firmer and take on a slightly darker color, with a fragrant, spiced aroma.
After curing, remove the pork from the container and rinse lightly under cold water to remove excess salt and spices. Pat dry thoroughly with paper towels. Hang the pork strips in a cool, well-ventilated area (or use a fan in a dry room) for 12–24 hours to air-dry. This step helps the pork develop a tacky surface, ideal for absorbing smoke flavor.
Step 3: Set Up the Smoking Station
To smoke the pork, you’ll create a makeshift smoker using a wok or large pot with a tight-fitting lid. Line the bottom of the wok with a double layer of aluminum foil to protect it and simplify cleanup. In a small bowl, mix the dried tea leaves, uncooked rice, brown sugar, dried citrus peels, star anise, and cinnamon stick. Spread this mixture evenly over the foil. If using wood chips, add a small handful for extra smokiness.
Place a wire rack or steaming basket above the smoking mixture, ensuring it’s elevated so the pork doesn’t touch the mixture directly. If your wok doesn’t have a rack, improvise by placing a heat-safe metal stand or small bowl in the center to support the rack.
Step 4: Smoke the Pork
Place the air-dried pork strips on the wire rack, ensuring they don’t overlap for even smoke exposure. Cover the wok tightly with its lid or additional foil to trap the smoke. Heat the wok over medium heat until you see wisps of smoke escaping (about 5–7 minutes), then reduce the heat to low. Smoke the pork for 1–1.5 hours, checking occasionally to ensure the smoking mixture isn’t burning. If it chars too quickly, lower the heat further or add a bit more foil.
The pork should take on a deep, mahogany color and a rich, smoky aroma. Once done, remove the pork from the wok and let it cool completely on a clean rack.
Step 5: Store or Prepare for Cooking
Anhui-Style Smoked Pork can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months. Wrap tightly in cling film or vacuum-seal to preserve freshness. Before serving, slice the pork thinly against the grain for a tender bite.
Step 6: Serve
To enjoy traditionally, steam the smoked pork slices for 10–15 minutes to soften the texture and enhance the flavors, then serve as a side dish with steamed rice or congee. Alternatively, stir-fry the slices with vegetables like green peppers, bamboo shoots, or leeks for a classic Anhui pairing. For stir-frying, heat 1 tablespoon of vegetable oil in a wok, add the pork slices, and cook for 2–3 minutes until slightly crispy, then toss in your choice of vegetables and a splash of soy sauce.
Tips for Success
- Pork Selection: Choose pork belly with even fat distribution for the best texture. Skin-on is traditional, but skinless can work if preferred.
- Curing Time: Don’t rush the curing process; 5–7 days ensures deep flavor penetration. If short on time, 3 days is the minimum, but the result will be less intense.
- Smoking Safety: Smoke in a well-ventilated area or use a kitchen exhaust fan to manage fumes. Ensure the wok lid is tight to trap smoke effectively.
- Flavor Variations: Experiment with different teas (e.g., jasmine or oolong) or add dried herbs like bay leaves to the smoking mixture for a unique twist.
Cultural Context
Anhui-Style Smoked Pork is a cornerstone of Huizhou cuisine, one of China’s eight great culinary traditions, known for its emphasis on preservation techniques and local ingredients. Originating in Anhui’s Huizhou region, this dish reflects the area’s resourcefulness, using smoking to preserve pork for long winters. The use of Qimen black tea or local wood in smoking adds a distinct Anhui character, tying the dish to the region’s tea-growing heritage. Often served during festivals or family gatherings, it symbolizes abundance and tradition.
Final Thoughts
Anhui-Style Smoked Pork is a labor of love, transforming humble pork belly into a smoky, savory delicacy that captures the essence of Huizhou cuisine. The curing and smoking process may take time, but the result is a versatile, flavorful ingredient that elevates any meal. Whether enjoyed steamed, stir-fried, or as a standalone treat, this dish brings Anhui’s culinary soul to your table. Embrace the craft, savor the smoky aroma, and enjoy this timeless taste of tradition!