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Cantonese dry aged pork belly
Cantonese dry aged pork belly

Before you jump to Cantonese dry aged pork belly recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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One initial thing you can do is to pay close attention to the choices you make when you’re shopping as you most likely pick out lots of items out of habit. For instance, has it crossed your mind to check how much sugar and salt are in your breakfast cereal? Consuming a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a regular part of your new healthy eating regimen.

To sum up, it is easy to begin to make healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to cantonese dry aged pork belly recipe. To make cantonese dry aged pork belly you need 8 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Cantonese dry aged pork belly:
  1. Use 4 lbs pork belly cuts
  2. Provide 150 ml San-J Organic tamari sauce
  3. Provide 50 ml Lee kun kee dark premium soy sauce
  4. Take 50 ml Shaoxin rice wine
  5. Get 50 ml Rum
  6. Provide 120 g brown sugar
  7. Take 60 g sea salt
  8. Get 20 g Sichuan peppercorn
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.

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