Salt-Water Brined Pork Collar (Hua Mei Rou)
🪷5 分钟 3%▪️ 盐水梅花肉｜盐水万物 · pan chinese cuisine
This 'brine everything' technique relies on controlling salt level, marinating time, and heat. Salt is added at 2-4% of the meat's weight (2-3% for small bone-in cuts like ribs or wings; 3-4% for large boneless cuts like pork collar or beef shank; about 2% if the meat will be pan-fried or grilled afterward). Rub the meat with the toasted salt, wrap, and refrigerate 16-48 hours - this time cannot be skipped. Rinse before cooking. Use water equal to 1.5-2 times the meat's weight. Lean, quick-drying cuts need the lowest heat, keeping the water just below a simmer; fattier cuts like pork collar can simmer gently. Ribs and pork collar are best eaten hot; beef shank is better chilled before slicing. Note: in video testing, adding Sichuan peppercorn and other spices during cooking gave a more noticeable aroma than toasting them into the marinade first.
Priyanka RamanSoftware engineer by day, South Indian cook by night. My pressure cooker is my personality now. Trying to nail my amma's rasam without shortcuts.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 75.2(Main ingredients only; seasoning not counted)
- Protein (g)
- 7.8(Main ingredients only; seasoning not counted)
- Fat (g)
- 0.9(Main ingredients only; seasoning not counted)
- Carbs (g)
- 13.9(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 3927.6(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
salt盐
1.06 oz
28.0 piece
2.0 whole
6.34 cup
Techniques you'll use
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
- 1
Step 1
Add the salt, Sichuan peppercorns, and star anise to a dry pan. (This 2-4% salt method works for nearly any meat: 2-3% for bone-in cuts like ribs or wings, 3-4% for boneless cuts like pork collar or beef shank; reduce to about 2% if the meat will be fried or grilled later.)
✅ Done when: The pan holds the salt, peppercorns, and star anise ready to toast.
Toast the salt and spices, stirring, until the salt changes color.
✅ Done when: The salt takes on a visible toasted color change.
- 3
Step 3
Cut the pork collar into thick slices, or leave it whole.
✅ Done when: The pork is in thick, even slices (or left as one whole piece).
Rub the toasted salt mixture all over the pork collar.
✅ Done when: The meat is evenly coated with the salt mixture on all surfaces.
Rub the salt in evenly, wrap the meat tightly in plastic wrap, and refrigerate overnight - at least 8 hours, ideally 16-24 hours.
✅ Done when: The meat has rested refrigerated for at least 8 hours, ideally 16-24.
- 6
Step 6
The next day, take the meat out, rinse it well, and place it in a pot. Add water equal to 1.5-2 times the meat's weight. For a five-spice profile, add star anise, bay leaves, cassia cinnamon, and Sichuan peppercorns to taste.
✅ Done when: The rinsed meat sits in the pot covered with 1.5-2 times its weight in water.
Skim off the foam as it rises; you can add large chunks of radish or winter melon to cook alongside. Cover, bring to a boil, then simmer over low heat for about 35 minutes (or pressure cook for 5 minutes once at pressure). Leaner cuts need lower heat - keep the water just shy of a simmer. Pork collar or drumsticks take about 30 minutes; a whole chicken breast needs 7 minutes at a boil then 7 minutes off heat; beef shank needs 1.5-2 hours (chill it 2+ hours before slicing for best results).
✅ Done when: The surface foam has been skimmed and the meat has simmered gently about 35 minutes after the pot comes to a boil.
- 8
Step 8
Remove the meat and slice it. Serve with a dipping sauce or eat it plain.
✅ Done when: The meat slices cleanly and is ready to serve.
- 9
Step 9
(Beef variation) Use beef flank and beef rib fingers together, 917 g total.
✅ Done when: The beef pieces are weighed out at 917 g combined.
- 10
Step 10
(Beef variation) Use 29 g of salt (3.16%) with a casual amount of star anise and Sichuan peppercorns.
✅ Done when: The salt is measured at 29 g with the spices on hand.
(Beef variation) Toast until golden and fragrant.
✅ Done when: The salt mixture turns golden and smells aromatic.
(Beef variation) Pour the toasted salt over the beef and rub it in evenly.
✅ Done when: The beef is evenly coated with the salt mixture.
(Beef variation) Bag the beef and refrigerate at least 12 hours, then simmer over low heat for 1.5-2 hours.
✅ Done when: The beef has brined at least 12 hours and then simmered 1.5-2 hours over low heat.