They were all deft and quick, and the knives were sharp. After Xiao Furen and Yuan Si lifted the wild boar onto a bench, SWISH, Yuan Si made a long cut down the boar from top to bottom.
Then it was Xiao Furen's turn. He was the man, after all; he had to jump at the chance to do the dirty, tiring work.
After the innards were taken out, the old lady and Xiao Furen washed the offal together. If prepared well, it was even more fragrant than pork—a true delicacy. Everyone in the family loved it, so it had to be cleaned thoroughly.
Meanwhile, with a few swift chops—SWISH, SWISH, SWISH—Yuan Si butchered the large boar, separating it into various cuts.
She set aside the pork belly from its waist, saving it for braised pork later. The meat and skin from the back was best for twice-cooked pork. The shoulder and hindquarter meat was perfect for stir-fries or mincing for dumpling filling.
The three of them bustled about in the kitchen until the entire pig was processed.
