How to Cook Delicious Cantonese dry aged pork belly

Cantonese dry aged pork belly ~ Happy Cooking - right now is being sought after by many community around us, one of them is Our. they indeed have get used to use internet on gadget to find information to be used idea. Therefore Admin give Information around Cantonese dry aged pork belly is can our make it idea. 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, Roast. It was a glorious, beautifully crafted specimen of pork belly confit, originally created by the Thomas Keller of whom I almost always, agree with.

Siu Yuk, Chinese Crispy Roast Pork Belly: Hong Kong Chachaanteng-style Cantonese pork, at home. Nothing beats a good roast pork belly. It's soft, subtle, flavorful, and yet crispy. my Buddy can create Cantonese dry aged pork belly using tools 8 ingredient 6 step. this is it the steps for make it.

The ingredients for cooking Cantonese dry aged pork belly

1. capable need to provide too 4 lbs pork belly cuts.
2. Please buddy prepare 150 ml San-J Organic tamari sauce.
3. Please buddy prepare 50 ml Lee kun kee dark premium soy sauce.
4. capable need to provide 50 ml Shaoxin rice wine.
5. You need 50 ml Rum.
6. capable need to provide too 120 g brown sugar.
7. Buddy also needs 60 g sea salt.
8. capable need to provide too 20 g Sichuan peppercorn.

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. In Cantonese cuisine, pork belly wind drying after marinating in mixed soy sauce mixture(this vision is Cantonese). In central China like Hubei and Hunan, people just use salt as a During this time, slice the pork belly into thin long strips and rinse to remove any dirt.

The Step by step how to cook 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..

Then dry it with kitchen paper. Pork belly is the cut where bacon originates and is quite heavy in fat. Give Japanese buta-no-kakuni a try, and you might be pleasantly surprised at how a small, tender piece of braised pork belly brightens up the dinner table as an appetizer or side dish. COOKING WINE I use Shaoxing wine, but you can use dry sherry or other cooking. Free Range Pork Steaks & Chops.

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