📝 About This Recipe
Hailing from the mist-covered mountains of Yunnan province, Xuanwei Ham is one of China's most revered culinary treasures, celebrated for its 'rose-red' flesh and intense umami profile. This ancient curing method transforms a simple leg of pork into a complex masterpiece through the synergy of high-altitude air, specific humidity, and sea salt. Each slice offers a fragrant, savory experience that is essential to authentic high-end Chinese gastronomy.
🥗 Ingredients
The Pork
- 7-9 kg Fresh Hind Leg of Wujun Pig (or high-quality heritage pork) (Must be fresh, never frozen, with skin intact and a thick fat cap)
The Curing Rub
- 500-700 g Coarse Sea Salt (Non-iodized is essential for proper fermentation)
- 2 tablespoons Sichuan Peppercorns (Lightly toasted and crushed)
- 150 ml High-Proof Baijiu (Sorghum Liquor) (At least 50% ABV for sterilization and aroma)
- 15 g Nitrite Curing Salt (Prague Powder #2) (Optional, for safety and color preservation in long-term curing)
- 1 teaspoon Star Anise Powder (Finely ground)
The Finishing Elements
- 2 cups Rice Bran or Wheat Flour (Used to coat the exposed meat after initial salt absorption)
- 2 meters Twine or Strong Hemp Rope (For hanging the ham)
👨🍳 Instructions
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1
Trim the pork leg to a 'lute' shape, removing any loose bits of fat or ragged skin. Ensure the blood is thoroughly pressed out of the femoral artery by massaging the leg toward the joint.
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2
Clean the exterior with a dry cloth; do not use water. Rub the entire surface of the leg with the high-proof Baijiu, paying special attention to the bone ends and crevices to sterilize the meat.
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3
In a dry pan, toast the sea salt and Sichuan peppercorns until fragrant and slightly golden. Let the mixture cool to room temperature before mixing in the star anise and curing salt.
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4
Apply the first round of salt rub (about 1/3 of the total amount). Massage it vigorously into the skin and the exposed meat surfaces for at least 15 minutes.
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5
Place the ham in a large ceramic vat or a food-grade plastic container in a cool, dark place (below 10°C/50°F). Let it rest for 3 days.
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6
Perform the second rub using another 1/3 of the salt. Focus on the area around the bone. Stack the ham back in the container, ideally weighted down to help expel moisture.
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7
After another 7 days, apply the final salt rub. The meat should feel firmer and the color should begin to deepen.
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8
Let the ham sit in the brine created by its own juices for another 15-20 days, flipping it every 3 days to ensure even penetration.
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9
Remove the ham from the container and wipe off excess salt. Dust the exposed meat sections with rice bran or flour to protect it from over-drying and pests.
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10
Secure the leg with hemp rope around the hock and hang it in a well-ventilated, cool area away from direct sunlight. The ideal temperature is 10-15°C with 60-70% humidity.
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11
Allow the ham to age. After 6 months, it is 'young' and suitable for steaming. After 12-24 months, it develops the signature 'rose' hue and can be eaten in thin, translucent slices.
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12
Before consuming, scrub the surface with warm water and a brush to remove the protective mold layer (which is natural and expected) and any oxidized fat.
💡 Chef's Tips
Always use the highest quality pork available; heritage breeds like Berkshire or Mangalitsa mimic the fat content of Yunnan's Wujun pigs. Never skip the Baijiu rub, as the alcohol is the primary defense against spoilage in the early stages. If you see white mold, don't panic; it's a sign of healthy fermentation. However, if you see black or green fuzzy mold, the humidity is too high. Temperature control is vital; if your environment is too warm, the fat will go rancid before the salt can preserve the meat. When slicing to serve, always cut against the grain to ensure the most tender texture.
🍽️ Serving Suggestions
Steam thin slices over a bed of jasmine rice to allow the ham fat to season the grains. Pair with a bold Pu'er tea to cut through the richness and saltiness of the cured meat. Use the bone and tougher skin pieces to flavor a slow-simmered bamboo shoot soup. Sauté with seasonal Yunnan mushrooms and green chilies for a classic regional stir-fry. Serve as an appetizer alongside sweet melons or pears to balance the intense umami saltiness.