Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, cantonese dry aged pork belly. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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. 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 foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Cantonese dry aged pork belly is something which I have loved my entire life.
To get started with this particular 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 that.
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The ingredients needed to make Cantonese dry aged pork belly:
- Get 4 lbs pork belly cuts
- Prepare 150 ml San-J Organic tamari sauce
- Get 50 ml Lee kun kee dark premium soy sauce
- Take 50 ml Shaoxin rice wine
- Take 50 ml Rum
- Get 120 g brown sugar
- Make ready 60 g sea salt
- Get 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. Pancetta is dry-cured pork belly, which is the same cut that bacon is made from.
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Steps 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.
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. Pancetta is dry-cured pork belly, which is the same cut that bacon is made from. Pancetta is a perfect beginner's recipe. Trim the edges of the belly to create a uniform rectangle. You can either remove the skin now, or remove it before eating; I prefer to do it now.
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