Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make 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.
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. After already posting recipes for Soy Sauce Chicken, "White Cut" Chicken.
Cantonese dry aged pork belly is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Cantonese dry aged pork belly is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have cantonese dry aged pork belly using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Cantonese dry aged pork belly:
- Prepare 4 lbs pork belly cuts
- Get 150 ml San-J Organic tamari sauce
- Prepare 50 ml Lee kun kee dark premium soy sauce
- Make ready 50 ml Shaoxin rice wine
- Make ready 50 ml Rum
- Get 120 g brown sugar
- Prepare 60 g sea salt
- Prepare 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. 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.
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.
Asian style dinner." can be used for personal and commercial purposes according to the. Braised pork belly is also called Dong Po Rou, a famous recipes pass down the generations since the Song dynasty. […] Pork and Century eggs (also called thousand year eggs) are used in this famous Cantonese porridge recipe, but you can substitute it with chicken, ground beef, fish fillet, prawns, and. 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.
So that is going to wrap this up with this exceptional food cantonese dry aged pork belly recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
