Chinese Beef Jerky Cinese Pork Belly
Chinese cured pork belly, or là ròu (腊肉) in Mandarin and lap yuk in Cantonese, is a staple in Chinese cuisine. Late autumn and wintertime is a nifty fourth dimension to make this at abode.
I merely whipped upwards 2 batches, and I couldn't believe how good information technology was! The first batch was speedily divided up and given out as gifts, and I had to promptly make another batch for ourselves.
(In that location is no better souvenir than a couple of prized pieces of this pork belly, so if you're searching for something to give family and friends for Chinese New Year or another special occasion…look no further.)
I have to say, this is 1 of the all-time versions of this Chinese cured pork belly or maybe any Chinese cured meat that I've ever had.
Notation: this recipe was originally published in December of 2015. We take since updated information technology with a brand new video showing the entire process, metric measurements, and clearer instructions. Enjoy!
A Grandma Recipe
It was originally not in the plan to do this equally a recipe mail service for the blog, knowing that it probably wouldn't be every bit pop every bit our Milk Bread or Pork Fried Rice.
But ane night, I threw a piece of this cured pork belly into the rice cooker and cooked information technology together with the rice, and Sarah and Kaitlin demolished the entire affair!
Nosotros decided on the spot that we needed to document this bootleg Chinese cured pork belly recipe for future generations.
For the longest time, the only person in the family that made this cured pork belly was Neb'south grandmother, who is 102 years onetime and still lives in Chinatown. (See her in our Pickled Mustard Greens post.)
Every yr, when winter chases abroad autumn, she makes a large batch and shares information technology with her kids and grandkids––all 4 generations accept been eating the lap yuk she makes for years now.
Whenever nosotros enquire her for the recipe, she always talks about how like shooting fish in a barrel it is. In her own words: "Just marinate the pork in some light soy sauce, ginger, some wine, and a little flake of whiskey, and hang it past the window. That'south it."
She is right…information technology is pretty uncomplicated. Just our instructions are thankfully a niggling more than detailed!
Recipe Notes
- The color of the pork belly in the photos came out darker than I'd have liked. I made adjustments to the recipe appropriately past reducing the amount of nighttime soy sauce.
- If you don't have baijiu (白酒), a Chinese hard liquor, whiskey is a good alternative. Choose a decent bottle, and retrieve to mix the hard liquor with the sauce after information technology cools completely.
- Make sure all the utensils, containers and your easily are squeaky make clean as you gear up the pork belly for curing.
- The drying conditions should be cool, dry and with air menstruum, temperature should exist around 50°F to 55°F (10°C to 13°C). Yous can cure the pork belly in a common cold, dry out basement (run the dehumidifier) or other cold room, in the fridge (just make sure the pork belly is sitting on a rack so there's airflow effectually information technology), or even outside when information technology's cold and dry. If curing outside, the temperature should be below fifty°F, because you also have the sun to contend with!
- Store-bought lap yuk is unremarkably available in longer pieces. I cut each piece in one-half, as each piece is a good portion for 1 dish.
We've recently added a video to this post, where I talk you through the entire recipe, then check that out right above the recipe card later on looking through the pace-by-step below.
Chinese Cured Pork Abdomen: Recipe Instructions
In a small saucepan, add the ginger, bay leaves, star anise, cinnamon sticks, Sichuan peppercorns, salt, night soy sauce (老抽), low-cal soy sauce (生抽), Shaoxing wine, and carbohydrate.
Place the pot over medium heat, and bring the mixture to a simmer, stirring to dissolve the sugar. The procedure should simply take a few minutes. Shut off the heat and allow to cool completely.
While waiting for the sauce to cool, rinse the pork abdomen and pat dry out thoroughly with newspaper towels. The pork should be as dry equally possible. Adjust the pieces neatly in a shallow, rimmed dish.
In one case the sauce has completely cooled, stir in the baijiu (白酒 – a Chinese liquor) or whiskey.
Pour the mixture over the pork, making sure to completely submerge the meat. You can even put a clean plate or bowl on acme to weight down the meat.
Encompass tightly and refrigerate for 3 total days, flipping the pork belly once each twenty-four hours to ensure the sauce penetrates the meat evenly.
After 3 days, it's time to hang them up to cure. Use kitchen string and a bamboo skewer to thread the string through the fat in the pork belly.
Tie a knot to make a sturdy loop, and hang the pork belly in a cool dry place. I used our basement, which has optimal temperature and humidity levels.
You want the temperature to remain effectually l to 55°F (10 to xiii°C), and the relative humidity effectually 65%.
I kept the window open during the day to permit in fresh air. The window is screened and we close off the room to go along out houses flies and whatever other critters out. If y'all practice not have a source of fresh air, run a fan pointed at the pork belly to proceed air flowing effectually information technology.
Note: this cured pork abdomen is best fabricated during the colder months!
Oh, if you lot have any pets in the house, proceed them away from the pork! Every bit yous can see in the photograph below, Barley was very interested…
Layer some newspaper over some plastic on the flooring to catch any liquid that drips from the pork, and let it dry out for 4-6 days until the outer layer is completely dry out and the within is still slightly soft when pressed.
Yous tin even cure this pork abdomen outdoors, as long equally information technology is cold and dry out. It's best if the temperature is above freezing (you lot don't desire the pork to freeze solid), just below 50°F. Some sun is okay, and is really practiced for curing!
To store, put in a freezer purse with as much air removed every bit possible. You tin can freeze them for up to 3 months (for best quality, or up to 1 yr!) for dishes similar this Hong Kong Mode Dirt Pot Rice!
Clay pot rice is a well-known dish in Hong Kong and Guangdong in the winter months. Yous desire to know how popular? It'southward so popular that many restaurants first making them before customers really walk in the door.
This is how certain they are that they will exist sold. Forth with some fair-skinned choy sum, y'all got yourself a perfect comforting meal that'southward over the top. And that's simply ane other awarding for this cured pork belly!
To prepare this pork belly in the most unproblematic (and delicious) style, just add rice and h2o to your rice cooker as you lot normally would to melt a batch of white rice. Then only toss a piece of this cured pork belly on top, shut the lid and printing Start.
Once the rice is washed steaming, your pork belly will as well be heated through. Slice upwards your lap yuk and mix information technology with your rice!
Information technology is soooo good!
Side note: Barley could barely contain herself while we were taking photos for this post. We had to shoo her abroad from the delicious aroma of cured pork abdomen quite a few times!
Watch video!
Prep: 45 minutes
Cook: three days
Total: 3 days 45 minutes
- 3 slices ginger
- four bay leaves
- 2 star anise
- 2 cinnamon sticks
- i teaspoon Sichuan peppercorns
- ane tablespoon common salt
- one/3 cup nighttime soy sauce
- ane/2 cup light soy sauce
- ane loving cup Shaoxing wine
- three/four cup sugar
- 3 i/2 lbs boneless pork belly
- 3 tablespoons baijiu (a Chinese liquor; can substitute whiskey)
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In a small saucepan, add the ginger, bay leaves, star anise, cinnamon sticks, peppercorns, soy sauces, Shaoxing vino, and sugar. Place the pot over medium heat, and bring the mixture to a simmer, stirring to deliquesce the sugar. The procedure should only take a few minutes. Shut off the heat and let to cool completely.
-
While waiting for the sauce to cool, rinse the pork belly and pat dry thoroughly with paper towels. The pork should be as dry every bit possible. Arrange the pieces neatly in a shallow, rimmed dish.
-
One time the sauce has completely cooled, stir in the baijiu or whiskey. Pour the mixture over the pork, making sure the meat is completely submerged. You can even put a clean plate or bowl on top to weight downwardly the meat. Embrace tightly and refrigerate for iii full days, flipping the pork belly once each day to ensure the sauce penetrates the meat evenly.
-
Subsequently three days, it'southward time to hang them up to cure. Use kitchen string and a bamboo skewer to thread the string through the fat in the pork belly. Tie a knot to brand a sturdy loop, and hang the pork abdomen in a cool dry out place. I used our basement, which has optimal temperature and humidity levels (you want the temperature to remain effectually fifty-55°F (x-thirteen°C), and the relative humidity should be around 65%. I kept the window open during the day to permit in fresh air. Annotation: this cured pork belly is best made during the colder months!
-
Layer some newspaper on the floor to grab any liquid that drips from the pork, and let it dry out for 4 to six days until the outer layer is completely dry and the inside is still slightly soft when pressed. To store, put in a freezer pocketbook with as much air removed as possible.
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To prepare this pork abdomen in the nigh simple (and delicious) way, just add rice and water to your rice cooker as you normally would to cook a batch of white rice. Then just toss a piece of pork belly on tiptop and steam equally normal. Once the rice is washed steaming, your pork abdomen will also be heated through. Slice it up and mix it with your rice!
Calories: 527 kcal (26%) Carbohydrates: two g (one%) Poly peptide: 10 one thousand (20%) Fatty: 53 g (82%) Saturated Fatty: 19 g (95%) Cholesterol: 71 mg (24%) Sodium: 325 mg (14%) Potassium: 193 mg (half-dozen%) Fiber: one k (four%) Sugar: ane g (1%) Vitamin A: x IU Vitamin C: 0.3 mg Calcium: 11 mg (one%) Iron: 0.seven mg (4%)
Source: https://thewoksoflife.com/chinese-cured-pork-belly/
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