You Don’t Need to Dry It in Winter, So It Can be Made in Summer.

Name: You Don’t Need to Dry It in Winter, So It Can be Made in Summer.
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Pork belly; 2 pieces Eyebrow meat; 1 bottle Sweet noodle sauce; 1 bottle Barbecued Pork Sauce; 600ml Soy sauce; More than 30 capsules pepper; 3 pcs star anise

by Grumpy Lotus

5.0 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

The marinated meat in winter is so delicious that the sauce is rich and fragrant. How can you eat it in summer? The summer is humid and hot, so it is not suitable for drying the sauced meat, and it is easy to rot. But this time I combined the air fryer and the oven. I tried the sauced meat without drying. It was very successful. It was super delicious. Finally, in summer, I can eat the sauced meat that is only available in winter. You can steam it after cooking. Cooked, steamed or roasted directly, eaten on empty without other seasonings, it is super fragrant. Or slice and stir-fry vegetables, just like bacon, let’s make them~"

Ingredients

2 pieces Pork Belly
2 pieces Eyebrow Meat
1 bottle Sweet Noodle Sauce
1 bottle Barbecued Pork Sauce
600ml Soy Sauce
More than 30 capsules Pepper
3 pcs Star Anise

You Don’t Need to Dry It in Winter, So It Can be Made in Summer.

1. Wash the prepared meat. Some people say that the cured meat cannot be washed, which will cause the cured meat to lack flavor, but I really can’t accept this without washing. Actually, I did not feel the lack of flavor after I made it. Put the cleaned meat into an air fryer and bake at 80°C for 5 minutes to allow the moisture on the surface of the meat to dry. The minimum temperature of my air fryer is 80 degrees. If the temperature of the oven is adjustable, it is best to be 50 degrees. Prolong the baking time appropriately and take the moisture on the surface of the meat as the standard. In winter, the meat is dried directly.

You Don’t Need to Dry It in Winter, So It Can be Made in Summer. recipe

2. Dried to this level, the surface will feel dry to the touch.

3. Process all the meat in turn and set aside.

4. Use a bottle of barbecued pork sauce, a bottle of sweet noodle sauce, and half a bottle of soy sauce to make the marinade.

5. Prepare a large fresh-keeping container without water and oil, pour the sweet noodle sauce, char siu sauce and dark soy sauce, mix and stir well.

6. Soak the meat in the marinade and turn it upside down so that all the meat is covered with juice.

7. Put the pepper and star anise, cover it and put it in the refrigerator. My sauce is enough to submerge the meat. If you make a lot of meat, such as stacking 2 layers, then remember to flip the meat over 2 days to make it evenly marinated.

8. It has been refrigerated for three days in the refrigerator, take out a piece of meat, put it in an air fryer, bake at 180 degrees for 15 minutes, take out slices and eat. Or steam it in a steamer. You don’t need to dry it in the air, so don’t be too happy 😄

9. All slices are cut and you can eat it directly. It is delicious when you eat it on empty mouth. The sauce is rich in flavor and has a sweet aftertaste. It can also be eaten with stir-fry, the method is the same as that of bacon.

Tips:
This method does not need to be air-dried, I think it is very tasty after three days of marinating. Those who want to air-dry if possible, can take the meat out and put it on a cotton rope after marinating it, and hang it in the air just like bacon.