Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way 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 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. The sauce is sweet and salty, so be sure to serve with rice.

Cantonese dry aged pork belly is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Cantonese dry aged pork belly is something that I’ve loved my entire life.

To get started with this 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:

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

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. Then dry it with kitchen paper.

Steps 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.

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. The thing is, they're amazingly easy to make at home as. Free Range Pork Steaks & Chops. Another thing I wanted to check off the to-cook-list.

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