Cantonese dry aged pork belly
Cantonese dry aged pork belly

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, cantonese dry aged pork belly. One of my favorites food recipes. 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 foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Cantonese dry aged pork belly is something which I have loved my whole life. They’re fine and they look fantastic.

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. After already posting recipes for Soy Sauce Chicken, "White Cut" Chicken, Roast. It was a glorious, beautifully crafted specimen of pork belly confit, originally created by the Thomas Keller of whom I almost always, agree with.

To begin with this particular recipe, we must 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.

The ingredients needed to make Cantonese dry aged pork belly:
  1. Take 4 lbs pork belly cuts
  2. Take 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. Make ready 50 ml Rum
  6. Make ready 120 g brown sugar
  7. Get 60 g sea salt
  8. Take 20 g Sichuan peppercorn

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 During this time, slice the pork belly into thin long strips and rinse to remove any dirt. Then dry it with kitchen paper. Pancetta is dry-cured pork belly, which is the same cut that bacon is made from.

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.

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. 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. Square image" can be used for personal and commercial purposes according to the conditions.

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