Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, cantonese dry aged pork belly. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Cantonese dry aged pork belly is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Cantonese dry aged pork belly is something that I’ve loved my whole life. They are fine and they look wonderful.

Enjoy your local restaurant favorites from the comfort of your own home. The food you want, when you want it. Cantonese dry aged pork belly instructions. In a large cast iron wok, sauté sea salt until light brown on low heat.

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

This Chinese cured pork belly recipe is truly a family treasure-my. This is once a year holiday tradition for most of wives in China in old days. Dry cured meat usually takes about a whole month to mature in cold dry winter days where no direct sun is allowed. Once cured belly or ham is aged to perfect, they are rinsed and steamed.

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.

Dry cured meat usually takes about a whole month to mature in cold dry winter days where no direct sun is allowed. Once cured belly or ham is aged to perfect, they are rinsed and steamed. Great to eat on top of rice or sauté with literally. 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.

So that is going to wrap it up with this exceptional food cantonese dry aged pork belly recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!