Cantonese dry aged pork belly
Cantonese dry aged pork belly

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, cantonese dry aged pork belly. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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. After already posting recipes for Soy Sauce Chicken, "White Cut" Chicken. This Chinese cured pork belly recipe is truly a family treasure–my husband's mother It's surprisingly simple to make this cured pork belly "la rou" or "lap yuk" (in Cantonese) at home! Born in Shanghai, she arrived in the U.

Cantonese dry aged pork belly is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Cantonese dry aged pork belly is something that I have loved my whole life.

To begin with this particular recipe, we have to 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. Get 150 ml San-J Organic tamari sauce
  3. Prepare 50 ml Lee kun kee dark premium soy sauce
  4. Make ready 50 ml Shaoxin rice wine
  5. Prepare 50 ml Rum
  6. Prepare 120 g brown sugar
  7. Get 60 g sea salt
  8. Prepare 20 g Sichuan peppercorn

It's soft, subtle, flavorful, and yet crispy. To many, its the golden crispy skin that defines between good and excellent. For me, it doesn't need any condiments to go along with it, but for some, they'd prefer it with either chili sauce or mustard. Dry cured meat usually takes about a whole month to mature in cold dry winter days where no direct sun is allowed.

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.

For me, it doesn't need any condiments to go along with it, but for some, they'd prefer it with either chili sauce or mustard. Dry cured meat usually takes about a whole month to mature in cold dry winter days where no direct sun is allowed. It goes without saying that the better quality of the pork, the more porkiness and aroma will be in. Another thing I wanted to check off the to-cook-list. And finally, I got to check it off.

So that is going to wrap this up with this special food cantonese dry aged pork belly recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!