Cantonese dry aged pork belly
Cantonese dry aged pork belly

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, cantonese dry aged pork belly. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Cantonese dry aged pork belly is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Cantonese dry aged pork belly is something which I’ve loved my entire life.

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. It was a glorious, beautifully crafted specimen of pork belly confit, originally created by the Thomas Keller of whom I almost always, agree with.

To begin with this particular recipe, we must prepare a few components. You can cook 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:
  1. Prepare 4 lbs pork belly cuts
  2. Get 150 ml San-J Organic tamari sauce
  3. Make ready 50 ml Lee kun kee dark premium soy sauce
  4. Take 50 ml Shaoxin rice wine
  5. Make ready 50 ml Rum
  6. Take 120 g brown sugar
  7. Take 60 g sea salt
  8. Get 20 g Sichuan peppercorn

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.

Instructions 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.

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. Square image" can be used for personal and commercial purposes according to the conditions. Another thing I wanted to check off the to-cook-list. And finally, I got to check it off.

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