Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, cantonese dry aged pork belly. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Cantonese dry aged pork belly instructions. In a large cast iron wok, sauté sea salt until light brown on low heat. 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.

Cantonese dry aged pork belly is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Cantonese dry aged pork belly is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook cantonese dry aged pork belly using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Cantonese dry aged pork belly:

1. Make ready 4 lbs pork belly cuts
2. Prepare 150 ml San-J Organic tamari sauce
3. Make ready 50 ml Lee kun kee dark premium soy sauce
4. Prepare 50 ml Shaoxin rice wine
5. Prepare 50 ml Rum
6. Make ready 120 g brown sugar
7. Prepare 60 g sea salt
8. Take 20 g Sichuan peppercorn

Dry cured meat usually takes about a whole month to mature in cold dry winter days where no direct sun is allowed. Once cured belly or ham is aged to perfect, they are rinsed and steamed. Great to eat on top of rice or sauté with literally. Cantonese Roast Pork Belly, or siu yuk can be found hanging in many Chinatown restaurant windows but you can make this crispy roast pork belly recipe at home!

Instructions to make Cantonese dry aged pork belly:

1. 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.
2. 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.
3. Marinate pork belly slice in the brine juice for 48 hours at room temperature.
4. 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.
5. The left piece is dry cured for 48 hours and the right piece was just hang right after marination.
6. All seasonings I used.

Great to eat on top of rice or sauté with literally. Cantonese Roast Pork Belly, or siu yuk can be found hanging in many Chinatown restaurant windows but you can make this crispy roast pork belly recipe at home! Cantonese Roast Pork Belly, or siu yuk (bah…my Cantonese is terrible…slash nonexistent), is getting added to our compendium of roast. This Chinese cured pork belly recipe is truly a family treasure–my. Great recipe for Cantonese dry aged pork belly.

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