Chinese Cured Pork Belly (Chinese Bacon

• Meat

  • 450 g Pork belly

• Produce

  • 2 Bay leaves
  • 1 Thumb ginger

• Condiments

  • 1 cup Soy sauce, dark
  • 1/2 cup Soy sauce, light

• Baking & Spices

  • 1 Cinnamon barks, small
  • 1 tsp Sichuan pepper
  • 2 Star anises
  • 1 tbsp Sugar

• Beer, Wine & Liquor

  • 1/3 cup Chinese shaoxing rice wine

• Other

  • 2 tablespoons Chinese Baijiu

Found on chinasichuanfood.com

Description

Ingredients

• 450g pork belly, cut into 4cm long strips
• 1 cup dark soy sauce
• ⅓ cup Chinese Shaoxing rice wine
• ½ cup light soy sauce
• 1 thumb ginger, sliced
• 2 bay leaves
• 2 star anises
• 1 teaspoon Sichuan pepper
• 1 tablespoon sugar
• 1 small cinnamon barks
• 2 tablespoons Chinese Baijiu

Directions

• In a small pot, add rice cooking wine, soy sauce, ginger, bay leaves, star anises, Sichuan pepper, sugar and cinnamon barks. Bring all the content to a boiling and let it simmer for 2-3 minutes. Move from the heat and cool down completely.
• During this time, slice the pork belly into thin long strips and rinse to remove any dirt. Then dry it with kitchen paper. The meats should be as dry as possible. The water will spoil the pork belly. Place the strips in a air-tight bag. If you use a container, make sure the pork belly is completely soaked by marinating sauce otherwise you need to turn them over every day.
• When the soy sauce mixture is completely cooled down, stir in Chinese Baijiu. Pour the sauce in the bag to marinate the pork belly 3 days.
• Then prepare thick cotton lines and dull kitchen scissor, wrap the line over the scissor and pork through the pork belly around ⅓ from the top. Hang up for air-drying for 5-7 days. After 5-7 days air-frying, the rind becomes quite stiff while the inner side is still soft and white.
• How to keep: you can freeze them in air-tight bag up to 1 month.