Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, cantonese dry aged pork belly. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Cantonese Roast Pork Belly, or siu yuk can be found hanging in many Chinatown restaurant windows but you can make this crispy roast pork belly recipe at home! Cantonese Roast Pork Belly, or siu yuk (bah…my Cantonese is terrible…slash nonexistent), is getting added to our compendium of roast. 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!
Cantonese dry aged pork belly is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Cantonese dry aged pork belly is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook cantonese dry aged pork belly using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Cantonese dry aged pork belly:
- Take 4 lbs pork belly cuts
- Get 150 ml San-J Organic tamari sauce
- Get 50 ml Lee kun kee dark premium soy sauce
- Get 50 ml Shaoxin rice wine
- Get 50 ml Rum
- Make ready 120 g brown sugar
- Take 60 g sea salt
- Make ready 20 g Sichuan peppercorn
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. 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. Rub the salt-mixture evenly on all sides of the pork belly.
Steps to make Cantonese dry aged pork belly:
- 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.
- 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.
- Marinate pork belly slice in the brine juice for 48 hours at room temperature.
- 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.
- The left piece is dry cured for 48 hours and the right piece was just hang right after marination.
- 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. Pancetta is dry-cured pork belly, which is the same cut that bacon is made from. 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.
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