Cantonese dry aged pork belly
Cantonese dry aged pork belly

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, cantonese dry aged pork belly. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Cantonese dry aged pork belly is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Cantonese dry aged pork belly is something that I have loved my entire life.

In a large cast iron wok, sauté sea salt until light brown on low heat. 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. The sauce is sweet and salty, so be sure to serve with rice.

To get started 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 cook that.

The ingredients needed to make Cantonese dry aged pork belly:
  1. Get 4 lbs pork belly cuts
  2. Prepare 150 ml San-J Organic tamari sauce
  3. Get 50 ml Lee kun kee dark premium soy sauce
  4. Take 50 ml Shaoxin rice wine
  5. Take 50 ml Rum
  6. Prepare 120 g brown sugar
  7. Take 60 g sea salt
  8. Prepare 20 g Sichuan peppercorn

Crispy Pork Belly is probably everyone's favourite Cantonese roast meat! With skin so crispy you can hear the crunch as you bite it, and meat so moist and succulent, I guarantee you won't be stopping at just one piece! In Cantonese cuisine, pork belly wind drying after marinating in mixed soy sauce mixture(this vision is Cantonese). In central China like Hubei and Hunan, people just use salt as a During this time, slice the pork belly into thin long strips and rinse to remove any dirt.

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.

Then dry it with kitchen paper. Chinese Cured Pork Belly, also known as Lap Yuk or 臘肉, a Cantonese specialty that is sooo delicious and comforting to eat during the autumn Lap Yuk is apparently not that hard to make: get yourself some 五花腩 or 'five flower meat', the section of the pork belly that has two layers of meat. Pork belly is the cut where bacon originates and is quite heavy in fat. Give Japanese buta no kakuni a try, and you might be pleasantly surprised at how a small, tender piece of braised pork belly brightens up the dinner table as an appetizer or side dish. Free Range Pork Steaks & Chops.

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