Homemade cured meat

Name: Homemade cured meat
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 3kg pork belly; 200ml Char Siu Sauce; 50 ml High-proof liquor; 80-100g Salt; 300 ml light soy sauce; 1/2 tsp white pepper powder; 50 g rock sugar

Pork belly rubbed with liquor, soy, char siu sauce, and rock sugar air-cures into fragrant, ruby-striped bacon that carries the smoky soul of winter.

0 minNewMedium Pickled & Preserved Other Sauce Flavor

Instructions

1
Fresh pork belly.
2
Ingredients. (Bacon made with high-proof liquor is very fragrant and will not change flavor)
3
Use tweezers to pluck off the fine hairs on the pork belly skin, then wash it and drain the water for later use.
4
Add salt and white pepper powder.
5
Rock sugar.
6
Add light soy sauce and char siu sauce.
7
Turn it back and forth with your hands so that the pork belly can be evenly coated with the seasoning. (About five minutes)
8
Place the turned meat in a bowl to marinate. (No need to cover it)
9
Take it out and turn it over once in the morning and evening.
10
Prepare the rope.
11
The pork belly that has been marinated for three days is rinsed with hot water to remove the marinade.
12
Holes have already been pre-punched in the pork skin, and it is strung together one by one with a rope.
13
Slightly drip off the water, place it in a ventilated area (better if exposed to the sun) to dry, and it can be eaten in about a month. (Because I made it in relatively large pieces)