Cantonese dry aged pork belly
Cantonese dry aged pork belly

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, cantonese dry aged pork belly. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Cantonese dry aged pork belly is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Cantonese dry aged pork belly is something which I’ve loved my entire life. They are fine and they look fantastic.

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. Once cured belly or ham is aged to perfect, they are.

To begin with this recipe, we have to first prepare a few components. You can have cantonese dry aged pork belly using 8 ingredients and 6 steps. Here is how you can achieve it.

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. Get 50 ml Rum
  6. Get 120 g brown sugar
  7. Prepare 60 g sea salt
  8. Prepare 20 g Sichuan peppercorn

The process should only take a few minutes. Cantonese Roast Pork Belly, or siu yuk, is getting added to our compendium of roast meats that can usually be found in your average Chinatown restaurant window. After already posting recipes for Soy Sauce Chicken, "White Cut" Chicken, Roast Duck, and Char Siu Pork, we've saved the best for last. Now, understand that although I was practically raised on this stuff like most children were.

Instructions 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.

After already posting recipes for Soy Sauce Chicken, "White Cut" Chicken, Roast Duck, and Char Siu Pork, we've saved the best for last. Now, understand that although I was practically raised on this stuff like most children were. 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. 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. Pork Belly with Preserved Vegetables aka Mei Cai Kou Rou in Chinese / Mui Choy Kau Yuk in Cantonese is a notable dish in Hakka cuisine.

So that is going to wrap this up for this special food cantonese dry aged pork belly recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!