Exclusive Cured Bacon
Pork belly gets a thorough rubdown of strong liquor and toasted Sichuan pepper salt before a month of slow curing transforms it into deeply savory winter fare.
Instructions
- 1
Fresh pork belly does not need to be washed, cut into large pieces.
- 2
Also bought some rib meat.
- 3
Stir-fry the Sichuan peppercorns and salt in a pan until hot (the approximate ratio of salt to meat is 1:10).
- 4
Rub the surface of the meat with high-proof white liquor.
- 5
Rub the entire surface of the meat with heated salt.
- 6
Place it in a large basin to cool.
- 7
Pack it firmly into a ceramic jar and pickle it for a month, turning it over once in the middle.
- 8
Take the cured bacon, hang it up with a rope, and let it sun-dry for 4-5 days.
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Discussion
Ingredients
Main Ingredients
- pork bellyto taste
- pork ribsto taste
- Baijiuto taste
Seasonings
- Saltto taste
- Sichuan pepperto taste