Cured Pork Belly Recipe (Cantonese Lap Yok)

By Souped Up Recipes

Ingredients

Instructions

1. Mix the salt, sugar, soy sauce, dark soy sauce, and the optional Sichuan peppercorns and rose cooking wine in a bowl until fully combined.
2. Cut the pork belly into strips about 1.5 inches wide.
3. Toss the pork strips thoroughly with the 300 grams of high-alcohol liquor, then transfer them to a clean container and leave the excess liquor behind.
4. Coat the pork with the sauce and marinate for 36 hours, tossing it every 12 hours for an even marinade.
5. After 36 hours, prick each strip with a knife, then tie them with kitchen twine.
6. Hang the strips from an oven rack and place a large tray lined with foil underneath to catch drips. If they will not hang, lay them on the rack or cut them shorter.
7. Dehydrate on the oven's lowest setting, between 120-150°F (48-65°C), for 15-30 hours, until the pork has lost 30% of its weight. If the oven cannot go that low, prop the door slightly open.
8. The pork is done when it is firm, brown and shiny, noticeably shorter, and a lot of oil has dripped onto the tray.
9. Wrap the pork in paper towels (not plastic) and refrigerate uncovered for 4 weeks to ferment.
10. After 4 weeks, seal the pork in freezer bags or vacuum bags and freeze. It keeps for 8-12 months.

Summarized from Souped Up Recipes's video. Watch it for the details.

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