Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a special dish, cantonese dry aged pork belly. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Cantonese dry aged pork belly is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Cantonese dry aged pork belly is something which I have loved my entire life. They’re fine and they look wonderful.
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!
To begin with this particular recipe, we have to first prepare a few components. You can have cantonese dry aged pork belly using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Cantonese dry aged pork belly:
- Take 4 lbs pork belly cuts
- Get 150 ml San-J Organic tamari sauce
- Prepare 50 ml Lee kun kee dark premium soy sauce
- Get 50 ml Shaoxin rice wine
- Prepare 50 ml Rum
- Prepare 120 g brown sugar
- Prepare 60 g sea salt
- Make ready 20 g Sichuan peppercorn
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. Rub the salt-mixture evenly on all sides of the pork belly. Thankfully, pork belly was one of the cheapest cuts of meat we could get from the butcher.
Instructions 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.
So its no surprise that crispy roast pork belly would inevitably feature at almost every Take the pork belly out and remove the hardened layer of salt. Remove excess oil by patting dry the skin with a kitchen towel. 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.
So that is going to wrap this up for this special food cantonese dry aged pork belly recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
