Cantonese dry aged pork belly. 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. After already posting recipes for Soy Sauce Chicken, "White Cut" Chicken. This Chinese cured pork belly recipe is truly a family treasure–my husband's mother It's surprisingly simple to make this cured pork belly "la rou" or "lap yuk" (in Cantonese) at home!
It was a glorious, beautifully crafted specimen of pork belly confit, originally created by the Thomas Keller of whom I almost always, agree with. The sauce is sweet and salty, so be sure to serve with rice. Nothing beats a good roast pork belly. You can have Cantonese dry aged pork belly using 8 ingredients and 6 steps. Here is how you cook it.
Ingredients of Cantonese dry aged pork belly
- Prepare 4 lbs of pork belly cuts.
- It’s 150 ml of San-J Organic tamari sauce.
- You need 50 ml of Lee kun kee dark premium soy sauce.
- Prepare 50 ml of Shaoxin rice wine.
- It’s 50 ml of Rum.
- It’s 120 g of brown sugar.
- You need 60 g of sea salt.
- It’s 20 g of Sichuan peppercorn.
It's soft, subtle, flavorful, and yet crispy. 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. Dry cured meat usually takes about a whole month to mature in cold dry winter days where no direct sun is allowed.
Cantonese dry aged pork belly instructions
- 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..
It goes without saying that the better quality of the pork, the more porkiness and aroma will be in. Another thing I wanted to check off the to-cook-list. And finally, I got to check it off. I've done this roast pork belly with cracklings for handful times and failed that many times too !! The most desirable thing to me (and many others) when it comes to roasted pork.