Jiangsu Ember

History of Jiangsu Ember

Jiangsu Ember is a traditional dish rooted in the Jiangsu province of China, celebrated for its rich flavors and historical significance. This particular region is known for its impeccable culinary art that blends balance, harmony, and a vibrant cooking style influenced by water since it's located near the Yangtze River. Jiangsu Ember embodies these attributes and is considered a festive dish often prepared during Chinese New Year and other significant gatherings.

The dish showcases the meticulous methods of the Jiangsu culinary style—a blend of traditional techniques and emphasis on ingredient quality, often including slightly sweet flavors with a smooth texture that makes it stand out among other regional cuisines. Jiangsu’s strategic location allows access to fresh and varied produce and seafood, heavily influencing its cooking style.

Ingredients

• Pork: 500g of high-quality, marbled pork shoulder
• Brown sugar: 3 tablespoons of brown sugar
• Soy sauce: 4 tablespoons of light soy sauce
• Rice wine: 2 tablespoons of rice wine
• Ginger: 1 thumb-sized piece of ginger, sliced
• Garlic: 4 cloves of garlic, minced
• Spring onions: 2 spring onions, chopped
• Chili flakes: 1 teaspoon of chili flakes for optional heat
• Star anise: 2 pieces of star anise
• Cinnamon stick: 1 cinnamon stick
• Water: 500ml of water for braising
• Salt, to taste
• Pepper, to taste
• Vegetable oil: 2 tablespoons of vegetable oil

Preparation

Preparing the Pork

Begin by rinsing the pork under cold water. Pat it dry with paper towels. Cut the pork into 2-inch cubes to ensure even cooking. Marinate the pork with 2 tablespoons of soy sauce, and 1 tablespoon of rice wine in a bowl. Allow it to sit for at least 20 minutes to absorb the flavors.

Preparing the Aromatics

While the pork marinates, slice the ginger and mince the garlic. Chop the spring onions, separating the white and green parts. These aromatics will enhance the depth of flavor in the dish.

Cooking Process

Browning the Pork

Heat a heavy-bottomed pan over medium-high heat and add 2 tablespoons of vegetable oil. Once hot, add the marinated pork, browning each piece on all sides. This process caramelizes the meat, sealing in the juices and adding crucial flavor. Remove the browned pork and set aside.

Sautéing the Aromatics

In the same pan, add the sliced ginger, minced garlic, and the white parts of the spring onions. Sauté until fragrant, taking care not to burn the garlic, which can turn bitter.

Braising the Pork

Return the browned pork to the pan. Add the remaining soy sauce and rice wine, the brown sugar, and stir until the brown sugar dissolves. Introduce the water, star anise, and cinnamon stick into the mix. Bring to a boil, then reduce the heat to low, cover, and let it simmer gently for approximately 1.5 hours. Stir occasionally to prevent sticking.

Final Seasoning and Reduction

After the braise, the sauce should have substantially reduced, and the pork will be tender. Add the chili flakes for heat, if desired, and season with salt and pepper to taste. Allow it to simmer uncovered for 10 more minutes to deepen the sauce.

Serving Suggestions

Serve Jiangsu Ember hot, with the chopped green parts of the spring onions sprinkled atop, which add freshness and a splash of color to the dish. It pairs beautifully with steamed white rice to soak up the savory sauce or alongside lightly sautéed greens for a balanced meal.

Enjoying Jiangsu Ember

Relish Jiangsu Ember in a communal setting, as is traditional in Jiangsu culture. The dish is meant to be shared among family and friends, embodying the philosophy of nourishment and togetherness inherent in Chinese dining etiquette. Savor each bite with a bit of rice and greens for perfect harmony. Explore pairing it with jasmine tea or a light, fragrant white wine to complement its nuanced flavors.