Cantonese Bacon

Name: Cantonese Bacon
Total time: 2 d
Yield: 5
Cuisine: Chinese
Ingredients: 7500g Pork leg; 400g Sugar; 400g Soy sauce; 400g White wine; 400g salt

by Duoyun 3602

4.9 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

5

Around the winter solstice every year, Guangdong is a season suitable for drying lax flavor. In this season, the temperature is low, the weather is dry, and the northerly wind is blowing. At this time, there will be no insects, no dampness, and quick drying of the dried wax. Generally in this season, looking around, you can see cured meat hanging on the balconies of every household. I am no exception. I took advantage of the good weather and dried some bacon.

Ingredients

7500g Pork Leg
400g Sugar
400g Soy Sauce
400g White Wine
400g Salt

Cantonese Bacon

1. When buying pork, you can ask the seller to cut into thin strips and open holes for threading, then wash them and let them dry.

2. Pour high liquor

3. Add sugar

4. Mix well and marinate for half a day, turning over several times in the middle

5. Prepare soy sauce, dark soy sauce and salt

6. Add the materials from step 5

7. Mix well and marinate for 24 hours to 48 hours, turning several times in the middle to make the meat evenly tasty

8. Finally, hang the marinated pork through a rope, and dry it in a sunny and ventilated place until the meat is dry and the oil is revealed.

Tips:
1. It is best to use pork belly to dry the bacon, it tastes more fragrant, but our family likes to eat thinner, so I chose the pork to dry;
2. The pork must not be cut too thick, otherwise it will not be easy to dry and will produce peculiar smell;
3. When marinating bacon, first marinating with wine and sugar can fully absorb the meat quality and highlight the characteristics, wine aroma and sweetness of Cantonese-style bacon.