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If chicken and beef are your stand-by meats, you've been missing out; the other white meat is just as flavorful and easy to transform into myriad meals that look like they took a lot more time and effort than they actually did. Our favorite pork recipes—from caramelized chops and slow-braised pork shoulder to spicy enchiladas—are guaranteed to put pork in your weeknight dinner rotation.

Tender pieces of pork braised in a flavorful sauce with a touch of heat. Made with just a small list of simple ingredients, this is a great way to switch up your weekly rotation with a fabulously easy takeout-fakeout dinner. Here is Simple Cantonese dry aged pork belly Recipe.

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. Dry cured meat usually takes about a whole month to mature in cold dry winter days where no direct sun is allowed. You can have Cantonese dry aged pork belly using 8 ingredients and 6 steps.

Cantonese dry aged pork belly Ingredients

Prepare 4 lbs of pork belly cuts.
Prepare 150 ml of San-J Organic tamari sauce.
You need 50 ml of Lee kun kee dark premium soy sauce.
You need 50 ml of Shaoxin rice wine.
Prepare 50 ml of Rum.
Prepare 120 g of brown sugar.
Prepare 60 g of sea salt.
You need 20 g of Sichuan peppercorn.

Once cured belly or ham is aged to perfect, they are rinsed and steamed. Chinese cured pork belly 腊肉 pronounced là ròu in Mandarin and lop yuk in Cantonese is a staple in Chinese cuisine. Late autumn/early winter is a great time to make this at home. I just whipped up two batches, and I couldn't believe how good it was!

Cantonese dry aged pork belly step by step

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..

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Perfect Cantonese dry aged pork belly Recipe - 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. How to Dry Cure Belly Pork with a salt, sugar and pepper mix using home reared pork at Forge Fieldcraft by Mark Oriel Love bacon? Then you will be over the moon for Philip Tang's cured pork belly. It takes the best of bacon and adds a layer of mouthwatering spices in just a. Then dry it with kitchen paper.

I believe you can make great and tasty Cantonese dry aged pork belly recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!