Ingredients for Cured Pork Belly:
– 4 jin (2 kg) pork belly
– 55g salt
– 2g Sichuan peppercorns
Instructions:
1. Stir-fry 55g salt and 2g Sichuan peppercorns in a wok for two minutes until fragrant. Let cool completely.
2. Cut pork belly into strips (three pieces for 2 kg). Rub the cooled peppercorn salt evenly over the meat. Place in a clean bowl, cover with a plastic bag to prevent odor transfer, and refrigerate for 7 days. Turn the meat twice during this period.
3. After 7 days, rinse the meat with warm water to remove surface salt and peppercorns. Thread with cotton string and sun-dry.
4. Sun-dry for about 5 days (adjust based on sunlight). The meat should reduce from 2 kg to approximately 1.6 kg. Cut into portions, store in airtight bags, and freeze.
5. To prepare, soak frozen meat in cold water for 1-2 hours to thaw and reduce saltiness. Slice and steam or stir-fry.
6. Pork belly yields optimal flavor, but leaner cuts like pork leg can be used for less fat. Slice lean meat before freezing for convenience.
Cooking Tips:
– Salt Ratio: Use 13g salt per jin (500g) of meat. Rinse thoroughly before sun-drying.
– Sun-Drying: Sun-dried meat develops a distinct aroma compared to air-dried versions. Dry for 3-5 days depending on sunlight.
– Moisture Level: Avoid over-drying. Ideal weight reduction is from 2 kg to 1.6 kg for pork belly. Lean meat should reduce from 2 kg to 1.5 kg.
– Seasoning: Avoid excessive spices or baijiu (liquor) to preserve the meat’s natural flavor. Traditional Hubei methods omit these additions.
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