Easiest Way to Prepare Delicious Cantonese dry aged pork belly

Cantonese dry aged pork belly. Check Out Belly Pork on eBay. Fill Your Cart With Color today! During cold dry days, it's best to hang them outside in a place where there's no direct sun.

One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. In a large cast iron wok, sauté sea salt until light brown on low heat. 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

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

Cantonese dry aged pork belly instructions. In a large cast iron wok, sauté sea salt until light brown on low heat. 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.

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..

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