Recipe: Delicious Cantonese dry aged pork belly

Cantonese dry aged pork belly. Cantonese Roast Pork Belly, or siu yuk, 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 Duck, and Char Siu Pork, we've saved the best for last. This Chinese cured pork belly recipe is truly a family treasure--my husband's mother It's surprisingly simple to make this cured pork belly "la rou" or "lap yuk" (in Cantonese) at home!

It was a glorious, beautifully crafted specimen of pork belly confit, originally created by the Thomas Keller of whom I almost always, agree with. This vedio show you how to cook a simple Chinese traditional Cantonese roasted pork belly. First off, trim off any meat that's not completely covered by skin as we want an even piece of meat (these scraps are Take the pork belly out of the vinegar marinade, rinse the vinegar off with wet paper towels, pat dry, and let it dry completely in the fridge for at least three hours. You can have Cantonese dry aged pork belly using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Cantonese dry aged pork belly

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

Nothing beats a good roast pork belly. It's soft, subtle, flavorful, and yet crispy. To many, its the golden crispy skin that defines between good and excellent. For me, it doesn't need any condiments to go along with it, but for some, they'd prefer it with either chili sauce or mustard.

Cantonese dry aged pork belly step by step

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..

Dry cured meat usually takes about a whole month to mature in cold dry winter days where no direct sun is allowed. Crispy Pork Belly is probably everyone's favourite Cantonese roast meat! With skin so crispy you can hear the crunch as you bite it, and meat so moist and succulent, I guarantee you won't be stopping at just one piece! 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.