Cantonese dry aged pork belly. Find Great Deals from the Top Retailers. During cold dry days, it's best to hang them outside in a place where there's no direct sun. While waiting for the sauce to cool, rinse the pork belly and pat dry thoroughly with paper towels.
Once the sauce has completely cooled, stir in the baijiu (白酒 – a Chinese liquor) or whiskey. Cantonese Roast Pork Belly: Recipe Instructions Start by rinsing the pork belly, and then pat it dry. Place it skin-side down on a small tray (you'll be putting it in the refrigerator for some time, so make sure you have space), and rub the Shaoxing wine into the meat (not the skin).
Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, cantonese dry aged pork belly. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Find Great Deals from the Top Retailers. During cold dry days, it's best to hang them outside in a place where there's no direct sun. While waiting for the sauce to cool, rinse the pork belly and pat dry thoroughly with paper towels.
Cantonese dry aged pork belly is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Cantonese dry aged pork belly is something that I’ve loved my whole life.
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 cook that.
The ingredients needed to make Cantonese dry aged pork belly:
- Take 4 lbs of pork belly cuts.
- Take 150 ml of San-J Organic tamari sauce.
- Take 50 ml of Lee kun kee dark premium soy sauce.
- Get 50 ml of Shaoxin rice wine.
- Get 50 ml of Rum.
- Make ready 120 g of brown sugar.
- Get 60 g of sea salt.
- Prepare 20 g of Sichuan peppercorn.
Place the pork belly in a large pot (rind site down) with clean water, add cooking wine, scallion, ginger and sichuan peppercorn. Transfer the pork out and pat dry the water. Then pork as many as possible holes on the rind. 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.
Instructions to make 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..
Absolute perfection with a steaming hot bowl of rice. 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. Great to eat on top of rice or. Siu Yuk Bao (Roasted pork belly.
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