How to Make Appetizing Cantonese dry aged pork belly

Cantonese dry aged pork belly. Great recipe for Cantonese dry aged pork belly. This is once a year holiday tradition for most of wives in China in old days. Dry cured meat usually takes about Dry cured meat usually takes about a whole month to mature in cold dry winter days where no direct sun is allowed.

After already posting recipes for Soy Sauce Chicken, "White Cut" Chicken. It was a glorious, beautifully crafted specimen of pork belly confit, originally created by the Thomas Keller of whom I almost always, agree with. Nothing beats a good roast pork belly. You can cook Cantonese dry aged pork belly using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Cantonese dry aged pork belly

You need 4 lbs of pork belly cuts.
You need 150 ml of San-J Organic tamari sauce.
You need 50 ml of Lee kun kee dark premium soy sauce.
You need 50 ml of Shaoxin rice wine.
You need 50 ml of Rum.
Prepare 120 g of brown sugar.
You need 60 g of sea salt.
It's 20 g of Sichuan peppercorn.

It's soft, subtle, flavorful, and yet crispy. To many, its the golden crispy skin that defines between good and excellent. For me, it doesn't need any condiments to go along with it, but for some, they'd prefer it with either chili sauce or mustard. In Cantonese cuisine, pork belly wind drying after marinating in mixed soy sauce mixture(this vision is Cantonese).

Cantonese dry aged pork belly step by step

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..
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..
Marinate pork belly slice in the brine juice for 48 hours at room temperature..
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..
The left piece is dry cured for 48 hours and the right piece was just hang right after marination..
All seasonings I used..

In central China like Hubei and Hunan, people just use salt as a During this time, slice the pork belly into thin long strips and rinse to remove any dirt. Then dry it with kitchen paper. Pancetta is dry-cured pork belly, which is the same cut that bacon is made from. Pancetta is a perfect beginner's recipe. Trim the edges of the belly to create a uniform rectangle.