Cantonese dry aged pork belly. 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. Rub the salt-mixture evenly on all sides of the pork belly.
Are there any dry jokes in Cantonese?
The ones I mean have puns and usually little to no difference between sounds.
The amazing things you can make with home made 腊肉 (cured pork belly).
Hello everybody, it is John, 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 food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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. Rub the salt-mixture evenly on all sides of the pork belly.
Cantonese dry aged pork belly is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They're nice and they look fantastic. Cantonese dry aged pork belly is something that I've loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook cantonese dry aged pork belly using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Cantonese dry aged pork belly:
- {Take 4 lbs of pork belly cuts.
- {Get 150 ml of San-J Organic tamari sauce.
- {Get 50 ml of Lee kun kee dark premium soy sauce.
- {Prepare 50 ml of Shaoxin rice wine.
- {Make ready 50 ml of Rum.
- {Take 120 g of brown sugar.
- {Get 60 g of sea salt.
- {Take 20 g of Sichuan peppercorn.
Nothing beats a good roast pork belly. 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.
Instructions to make Cantonese dry aged pork belly:
- 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..
Each piece is cut with precision and poise by our veteran butchers. This attention to detail provides the highest quality mouth-watering every time you order! Crispy Pork Belly is probably everyone's favourite Cantonese roast meat! With skin so crispy you can hear the crunch as you bite it, and meat so moist and succulent, I guarantee Take the pork belly out and remove the hardened layer of salt. Remove excess oil by patting dry the skin with a kitchen towel.
So that is going to wrap it up for this special food cantonese dry aged pork belly recipe. Thanks so much for reading. I'm confident you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
