Homemade Cantonese-style Bacon

Name: Homemade Cantonese-style Bacon
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 8 kg Pork belly with skin; 80g salt; 120g Sugar; 350g Soy sauce; 10 pieces rope

by tammy qingqing

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

In the autumn breeze, eating wax-flavored food is an old saying popular in Guangdong. Every fall, when the north wind blows, we will expose some sausages and bacon, so that we can make claypot rice, stir-fry, steam, and stew by ourselves~~~

After all, the self-made products are clean, hygienic, attractive in color, authentic in taste, and much better than the ones sold outside. It is the so-called healthy eating and peace of mind~

Every year, my grandpa gave us the drying. Grandpa is recognized as a master of savory sauces in our place. There are many people who come to ask him to help us do it every year. After all, his old man is 88 years old this year. We young people have to learn to do it by ourselves, and we can't always trouble him. This method is based on Grandpa's steps, and I hope to help everyone. But I didn’t weigh the weight of the marinade, it was based on feeling, so I gave an approximate figure~

In the south, it’s best to choose dried Lap-mei before the winter solstice, when there is no rain and the northerly wind blows.

Ingredients

8 kg Pork Belly With Skin
80g Salt
120g Sugar
350g Soy Sauce
10 pieces Rope

Homemade Cantonese-style Bacon

1. Choose fat and lean intervals, preferably with five layers of pork belly with skin. Ask the store to shave the hair clean and divide the meat into strips. Remember to cut a small hole at the end of the meat with a knife so that it can be hung on a string to dry. I asked the store to divide the 8 pounds of meat into 10 pieces. When I came back, I washed the meat with warm water (remember it is warm water, not boiling water, warm water is better than tap water, and it’s not so greasy after washing)

2. Prepare the marinating ingredients: salt, sugar, soy sauce, dark soy sauce, koji wine

3. Wash the cleaned pork belly and let it dry. (I wiped it with kitchen paper). Sprinkle with salt and stir evenly. Marinate for about 4 hours. It is best to turn it twice in the middle

4. Boil a pot of water on a high fire, about 80 degrees, pour the pork belly into the pot, flip it with a spatula, blanch it, and the skin will turn color and immediately pick it up to dry (this process did not take pictures, if you make it next time). Please pay attention to it, the water at around 80 degrees is not boiling water, so just blanch it, not asking you to cook the meat.

5. The pork belly after being blanched and dried is placed in a large pot. In addition, use a large bowl to mix the sugar, soy sauce, soy sauce, and wine evenly. Pour all into the large pot, put on gloves, turn your hands up and down, and put the meat up and down. Spread the sauce evenly and marinate for one night (remember to turn it a few times in the middle, so that the meat can fully absorb the sauce)

6. After marinating for one night, the next day, use the prepared rope to string the meat one by one, and hang it on the balcony to dry (at this time, it is best to spread two layers of newspaper underneath, because there will be sauce during the first two days of drying. It drips down and it’s so dirty. I took a big carton and laid it underneath.) If it’s windy, it will take about 4 to 5 days to dry. Don’t dry it too much. If it’s too dry, it will be hard. good to eat. If the quantity is large, it can be cut into sections with scissors after drying, and then sealed and stored in the refrigerator for refrigeration or freezing. It can be eaten for a long time.

Tips:
1. It is best to choose two kinds of bacon, pork belly and front leg meat.
2. The bacon that has been blanched and then marinated is easy to be colored, the color is good, and the taste is good, and the skin is not tough
3. In addition to weighing the pork belly, the other marinades are not weighed when I make them. The marinades are put on the basis of feeling, so the approximate weights are given, please forgive me.
4. Put the dark soy sauce to make the color more attractive.
5. Koji wine is the best. If there is no Koji wine, put the high-quality liquor at home instead.