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Practical Method to Serving Perfect Cantonese dry aged pork belly

Hoping to dine Cantonese dry aged pork belly a top restaurant's, but for a few reasons are not able to go to restaurants. This page is going to help you with helpful procedures on cooking a Cantonese dry aged pork belly like a famous chef made.

Cantonese dry aged pork belly

We hope you got benefit from reading it, now let's go back to cantonese dry aged pork belly recipe. You can have cantonese dry aged pork belly using 8 ingredients and 6 steps. Here is how you achieve that.

To make an unforgettable Cantonese dry aged pork belly, here are the components needed:

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

After readying the materials, now you are good to cook your tasty Cantonese dry aged pork belly by following the instructions below:

  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..

It goes without saying that the better quality of the pork, the more porkiness and aroma will be in. Another thing I wanted to check off the to-cook-list. And finally, I got to check it off. I've done this roast pork belly with cracklings for handful times and failed that many times too !! The most desirable thing to me (and many others) when it comes to roasted pork.

Recipe : Cantonese dry aged pork belly

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Simple tips to make Cantonese dry aged pork belly

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