Cantonese dry aged pork belly
Cantonese dry aged pork belly

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, cantonese dry aged pork belly. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Cantonese dry aged pork belly is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Cantonese dry aged pork belly is something that I have loved my entire life.

Great recipe for Cantonese dry aged pork belly. This is once a year holiday tradition for most of wives in China in old days. Dry cured meat usually takes about a whole month to mature in cold dry winter days where no direct sun is allowed.

To get started with this particular recipe, we must first prepare a few components. You can cook cantonese dry aged pork belly using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Cantonese dry aged pork belly:
  1. Make ready 4 lbs pork belly cuts
  2. Take 150 ml San-J Organic tamari sauce
  3. Make ready 50 ml Lee kun kee dark premium soy sauce
  4. Get 50 ml Shaoxin rice wine
  5. Make ready 50 ml Rum
  6. Get 120 g brown sugar
  7. Make ready 60 g sea salt
  8. Get 20 g Sichuan peppercorn

The process should only take a few minutes. Chinese crispy pork belly is a popular Cantonese roast meat also known as Chinese Roast Pork (Siu Yuk / Siew Yoke in Cantonese). The skin of the pork belly is dried carefully and roasted at high heat at the start to draw out the oils and cause the skin of the pork to crackle and blister, similar to how pork crackling and crackling pork roast is. Dear friends, it's time for those dishes that warm you up and provide you with the slow burning energy throughout these long chilly days.

Steps to make Cantonese dry aged pork belly:
  1. In a large cast iron wok, sauté sea salt until light brown on low heat. Add Sichuan peppercorn and keep stir until aromatic for about 1 min.
  2. In a medium sauce pan, dissolve toasted salt and Sichuan peppercorn and brown sugar in heated Soy sauce mixer. Once dissolved, turn off the stove and wait until the mixture cools down. Add wine and liquor.
  3. Marinate pork belly slice in the brine juice for 48 hours at room temperature.
  4. Hang the belly up to dry cure for at least 30 days and it could be up to 2 months depends on the thickness of your cuts. During cold dry days, it's best to hang them outside in a place where there's no direct sun. During raining warming winter days, it's all right to hang in heated room as long as the air is not too moist. Refrigerator curing may work but I think it will take longer time and it will use up your storage space.
  5. The left piece is dry cured for 48 hours and the right piece was just hang right after marination.
  6. All seasonings I used.

I want to introduce the Chinese Cured Pork Belly, also known as Lap Yuk or 臘肉, a Cantonese preserved meat specialty that is sooo delicious and comforting to eat during the autumn and winter months. Then dry it with kitchen paper. The meats should be as dry as possible as the water will spoil the pork belly. Place the strips in an air-tight bag. When the soy sauce mixture is completely cooled down, stir in Chinese Baijiu.

So that is going to wrap this up with this special food cantonese dry aged pork belly recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!