Cantonese dry aged pork belly
Cantonese dry aged pork belly

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, cantonese dry aged pork belly. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Cantonese dry aged pork belly is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Cantonese dry aged pork belly is something that I have loved my whole 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 begin with this recipe, we have to first prepare a few ingredients. You can have 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. Take 4 lbs pork belly cuts
  2. Make ready 150 ml San-J Organic tamari sauce
  3. Prepare 50 ml Lee kun kee dark premium soy sauce
  4. Take 50 ml Shaoxin rice wine
  5. Get 50 ml Rum
  6. Take 120 g brown sugar
  7. Make ready 60 g sea salt
  8. Prepare 20 g Sichuan peppercorn

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. Then dry it with kitchen paper. Thankfully, pork belly was one of the cheapest cuts of meat we could get from the butcher. So its no surprise that crispy roast pork belly would inevitably feature at almost every Take the pork belly out and remove the hardened layer of salt.

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.

Remove excess oil by patting dry the skin with a kitchen towel. Photo "Chinese traditional dish Cantonese BBQ Pork Belly with spring onion served in ceramic plate with chopsticks, bamboo steamer and gua bao bus over linen cloth. 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. Another thing I wanted to check off the to-cook-list. And finally, I got to check it off.

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