Cantonese dry aged pork belly. In a large cast iron wok, sauté sea salt until light brown on low heat. 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. 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. In Cantonese cuisine, pork belly wind drying after marinating in mixed soy sauce mixture(this vision is Cantonese). You can have Cantonese dry aged pork belly using 8 ingredients and 6 steps. Here is how you cook that.
Ingredients of Cantonese dry aged pork belly
- You need 4 lbs of pork belly cuts.
- Prepare 150 ml of San-J Organic tamari sauce.
- You need 50 ml of Lee kun kee dark premium soy sauce.
- You need 50 ml of Shaoxin rice wine.
- Prepare 50 ml of Rum.
- It’s 120 g of brown sugar.
- Prepare 60 g of sea salt.
- Prepare 20 g of Sichuan peppercorn.
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. The thing is, they're amazingly easy to make at home as. Photo "Chinese traditional dish Cantonese BBQ Pork Belly with spring onion served in ceramic plate with chopsticks, bamboo steamer and gua bao bus over linen cloth.
Cantonese dry aged pork belly step by step
- 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..
- 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..
- Marinate pork belly slice in the brine juice for 48 hours at room temperature..
- 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..
- The left piece is dry cured for 48 hours and the right piece was just hang right after marination..
- All seasonings I used..
Square image" can be used for personal and commercial purposes according to the conditions. Braised pork belly is also called Dong Po Rou, a famous recipes pass down the generations since the Song dynasty. […] Pork and Century eggs (also called thousand year eggs) are used in this famous Cantonese porridge recipe, but you can substitute it with chicken, ground beef, fish fillet, prawns, and. Another thing I wanted to check off the to-cook-list. And finally, I got to check it off. I even use a hair dryer to blow dry the skin because I thought it wasn't dry enough!!!!