Easiest Way to Cooking Eating on a Dime Cantonese dry aged pork belly

Easiest Way to Cooking Eating on a Dime Cantonese dry aged pork belly Delicious, fresh and tasty.
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.
Place the pot over medium heat, and bring the mixture to a simmer, stirring to dissolve the sugar.
The process should only take a few minutes.
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 cook Cantonese dry aged pork belly using 8 ingredients and 6 steps. Here is how you cook it.
Ingredients of Cantonese dry aged pork belly
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You need 4 lbs of pork belly cuts.
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It’s 150 ml of San-J Organic tamari sauce.
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You need 50 ml of Lee kun kee dark premium soy sauce.
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Prepare 50 ml of Shaoxin rice wine.
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Prepare 50 ml of Rum.
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Prepare 120 g of brown sugar.
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It’s 60 g of sea salt.
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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.
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.
Dry cured meat usually takes about a whole month to mature in cold dry winter days where no direct sun is allowed.
Cantonese dry aged pork belly step by step
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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..
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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..
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Marinate pork belly slice in the brine juice for 48 hours at room temperature..
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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, its 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..
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The left piece is dry cured for 48 hours and the right piece was just hang right after marination..
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All seasonings I used..
Once cured belly or ham is aged to perfect, they are rinsed and steamed.
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.
Marinating the pork belly for a longer time, at least overnight.
We are roasting a large piece.