Step-by-Step Guide to Make Ultimate Cantonese dry aged pork belly

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, cantonese dry aged pork belly. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Cantonese dry aged pork belly is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Cantonese dry aged pork belly is something which I’ve loved my entire life. They’re fine and they look wonderful.

During cold dry days, it's best to hang them outside in a place where there's no direct sun. Chinese cured pork belly 腊肉 pronounced là ròu in Mandarin and lop yuk in Cantonese is a staple in Chinese cuisine. Late autumn/early winter is a great time to make this at home. I just whipped up two batches, and I couldn't believe how good it was!

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 it.

The ingredients needed to make Cantonese dry aged pork belly:

1. Take 4 lbs pork belly cuts
2. Get 150 ml San-J Organic tamari sauce
3. Take 50 ml Lee kun kee dark premium soy sauce
4. Make ready 50 ml Shaoxin rice wine
5. Get 50 ml Rum
6. Take 120 g brown sugar
7. Get 60 g sea salt
8. Take 20 g Sichuan peppercorn

Pork Belly with Preserved Vegetables aka Mei Cai Kou Rou in Chinese / Mui Choy Kau Yuk in Cantonese is a notable dish in Hakka cuisine. 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 marinating before drying. While in the western China, after basically salt marinating and wind drying, we smoke the pork with the branches of alamo.

Steps 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.

In central China like Hubei and Hunan, people just use salt as a marinating before drying. While in the western China, after basically salt marinating and wind drying, we smoke the pork with the branches of alamo. 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.

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