Recipe of Ultimate Cantonese dry aged pork belly

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Prepare Ultimate Cantonese dry aged pork belly. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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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 get started with this particular recipe, we must prepare a few ingredients. You can have Cantonese dry aged pork belly using 8 ingredients and 6 steps. Here is how you cook it.

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.

While that is by no means the end all be all guide to cooking easy and quick lunches it's excellent food for thought. The stark reality is that this will get your creative juices flowing so that you may prepare wonderful lunches for your family without needing to accomplish too much heavy cooking from the practice.

So that's going to wrap this up for this exceptional food Recipe of Homemade Cantonese dry aged pork belly. Thank you very much for reading. I'm sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!