Name: Mt. Qi Pork (岐山臊子)
Yield: Serves 2
Cuisine: Chinese
Ingredients: ¼ cup (60 ml) Shaoxing cooking wine; 10 ounces (280 g) pork belly, cut into ½-inch (12 mm) pieces; 1½-inch (4 cm) piece fresh ginger, peeled and sliced; ¼ cup (60 ml) black vinegar; 1 green onion, trimmed and cut into 3-inch (7.5 cm) segments; 1 teaspoon soy sauce; 1 teaspoon salt; ½ teaspoon Sichuan peppercorn powder; 1 tablespoon Red Chili Powder; 1 tablespoon vegetable oil; 1 teaspoon whole Sichuan peppercorns; ⅛ teaspoon white pepper powder; 1 star anise pod, broken

Preparation info

Serves
2

Difficulty
Easy

Appears in

Xi'an Famous Foods

By Jason Wang

Published 2020

About

According to legend (aka my dad), there once was a king in Shaanxi who wanted to hold a feast for his subjects. The problem: He didn’t have enough pigs to slaughter to feed everyone. His solution: Cut the meat up into very small pieces and serve it over noodles so everyone in the village could enjoy it.

As with the rest of my father’s stories, I don’t know if this story is B.S. or not, but this dish does have a historical association with large group meals. For us, Mt. Qi refers not