Cantonese dry aged pork belly. 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.
Share all people, cooking is indeed things which is quite soft. Besides they are indeed like cooking and have talents cooking that is quite, they are also creative in integrating each dish so that it becomes food delectable. But there are those who cannot can cook, so they must ask and see recipes that are easy to follow.
Late autumn/early winter is a great time to make this at home.
I just whipped up two batches, and I couldn't believe how good it was!
Cantonese Roast Pork Belly, or siu yuk (bah…my Cantonese is terrible…slash nonexistent), is getting added to our compendium of roast meats that can usually be found in your average Chinatown restaurant window.
You can make Cantonese dry aged pork belly use 8 ingredients and 6 the steps. Here guides how you mix it.
The main ingredient Cantonese dry aged pork belly as follows:
- Provide 4 lbs of pork belly cuts.
- Prepare 150 ml of San-J Organic tamari sauce.
- Prepare 50 ml of Lee kun kee dark premium soy sauce.
- Prepare 50 ml of Shaoxin rice wine.
- Prepare 50 ml of Rum.
- Prepare 120 g of brown sugar.
- Provide 60 g of sea salt.
- Prepare 20 g of Sichuan peppercorn.
After already posting recipes for Soy Sauce Chicken, "White Cut" Chicken, Roast Duck, and Char Siu Pork, we've saved the best for last. Best With Skinless Pork Belly , I Love It With Soft Pork Bone Too It's Easy With A Store Bought Char Siew Dauce From Lee Kim Kee , But I Am Trying Out Today ,Remaking This Dish Using A DIY Sauce From A Old Magazine ,. Dry cured meat usually takes about a whole month to mature in cold dry winter days where no direct sun is allowed. Once cured belly or ham is aged to perfect, they are rinsed and steamed.
Steps Cantonese dry aged pork belly
- 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..
- 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..
- Marinate pork belly slice in the brine juice for 48 hours at room temperature..
- 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..
- The left piece is dry cured for 48 hours and the right piece was just hang right after marination..
- All seasonings I used..
Great to eat on top of rice or. Dry cured meat usually takes about a whole month to mature in cold dry winter days where no direct sun is allowed. Once cured belly or ham is aged to perfect, they are rinsed and steamed. My Mom's Secret Recipe How to make Chinese Cured Pork Belly. Flip the pork belly over, use a foil paper to wrap the meat part.