Cantonese dry aged pork belly

Hello everybody, it is John, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Cantonese dry aged pork belly. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Cantonese dry aged pork belly is one of the most well liked of current trending meals in the world. It's enjoyed by millions daily. It's easy, it is quick, it tastes delicious. They're nice and they look wonderful. Cantonese dry aged pork belly is something which I've loved my entire life.

Many things affect the quality of taste from Cantonese dry aged pork belly, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cantonese dry aged pork belly delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cantonese dry aged pork belly is 16 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cantonese dry aged pork belly estimated approx 30 days.

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 cook that.

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. Once cured belly or ham is aged to perfect, they are rinsed and steamed. Great to eat on top of rice or sauté with literally everything. So eager to see when these babies are done curing.

Ingredients and spices that need to be Get to make Cantonese dry aged pork belly:

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

Steps to make 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.

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