Recipe: Yummy Cantonese dry aged pork belly

Cantonese dry aged pork belly. Cantonese Roast Pork Belly, or siu yuk (bah…my Cantonese is terrible…slash nonexistent), is getting added to our compendium of roast meats that can usually be found in your average Chinatown restaurant window. After already posting recipes for Soy Sauce Chicken, "White Cut" Chicken, Roast. It was a glorious, beautifully crafted specimen of pork belly confit, originally created by the Thomas Keller of whom I almost always, agree with.

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. Shaorou in Mandarin, Thit Heo Quay in Vietnamese) is a classic Cantonese dish that's made its way throughout Asia. You can have Cantonese dry aged pork belly using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Cantonese dry aged pork belly

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

In Cantonese cuisine, pork belly wind drying after marinating in mixed soy sauce mixture(this vision is Cantonese). 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. Cantonese: Raw glutinous rice seasoned with salt, mixed with split mung beans and stuffed with salted duck egg yolk, sliced lap cheong, cured pork belly, dried shrimp, and dried shiitake mushrooms then boiled.* Cantonese crispy pork belly.

Cantonese dry aged pork belly instructions

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..

COOKING WINE I use Shaoxing wine, but you can use dry sherry or other cooking. Pork is simmered with rice, served with salted egg and hundred-year egg then garnished with ginger Add the pork to the rice, and stir in the water. You have roasted pork, roasted duck, roasted chicken, BBQ'd pork, BBQ'd duck, BBQ'd chicken and sometimes even innards of sorts, all covered in a Out of all the meaty goodness, the most tantalizing is the roasted pork belly, also known as Thit Heo Quay in Vietnamese or Siu Yuk in Cantonese. Pork belly is the cut where bacon originates and is quite heavy in fat. Give Japanese buta-no-kakuni a try, and you might be pleasantly surprised at how a small, tender piece of braised pork belly brightens up the dinner table as an appetizer or side dish.