Pork bellyThese are typically made in winter, when the temperatures are low.In the past, people would slaughter pigs and sheep during the winter months, especially for the New Year. However, besides the fresh meat needed for the holiday, excess meat couldn't be easily preserved like today, so methods for preserving excess meat using salt and various spices, followed by smoking or drying, were developed.

Method for making Cantonese-style pork belly

IngredientsPreparation

Pork bellySeveral piecesLight soy sauceSugar, and appropriate amount of white wine

Method steps

1. Cut the pork belly into strips and make holes in one end, then tie it with a string.

2. Submerge the meat in water at around 90 degrees, then brush with salt, using a bit more than necessary, and ensure it's evenly coated.

3. Then, place it in a cool, ventilated area to dry, and after it's dried, place it in a basin with an appropriate amount of light soy sauce, white wine, and sugar, and marinate for 15 hours, turning it over occasionally.

4. Hang the pork belly in a cool, ventilated area to dry, which takes about 20 days.

Method for smoking Sichuan-style pork belly

Ingredients preparation

Pork5 kilograms, 200 grams of salt, 30 grams of five-spice powder,Sichuan peppercorns, star anise, and appropriate amount of pine needles.Method steps

1. Cut the pork into strips and poke small holes in them.

2. Heat up salt in a pan, then mix with five-spice powder, let it cool, and add star anise and Sichuan peppercorns, then evenly coat the pork.

3. Then place the meat in a barrel or container, with the skin facing down, and marinate for about a week, turning it over occasionally.

4. Wash the marinated meat with hot water, then tie it with a string and hang it in a cool, ventilated area to dry.

5. Put pine needles in a large pot, then put a rack in, and place the meat on it, cover the pot and smoke it over low heat. Once it's colored, hang it in a ventilated area to dry.

40| Method for making rice wine pork belly

Ingredients preparation

Pork belly, five-spice powder,

Coarse saltSugar, light soy sauce, dark soy sauce, and appropriate amount of rice wineMethod steps

1. Cut the pork belly into strips, wash and drain, then brush with salt and place it in a large basin.

2. Then sprinkle some sugar on the meat and pour in appropriate amount of rice wine.

3. Then add five-spice powder, stir and cover, and let it sit for one to two days.

4. Then take out the meat, wash it with warm water, and hang it in a ventilated area to dry after draining the oil.

5. Add light soy sauce and dark soy sauce for coloring, then sprinkle five-spice powder, and hang it in a ventilated area to dry for one to two weeks.

Tips for making pork belly

When making pork belly, the amount of salt should not be too small, otherwise the pork belly will easily spoil and develop an odor.

Additionally, pork belly is a preserved product, and it cannot be eaten frequently. Pork belly may also contain carcinogenic substances such as nitrates. Its fat and cholesterol content are also high, so pork belly should only be eaten occasionally for freshness and flavor. It is not recommended to eat too much.Additionally, cured pork is a processed food and should not be eaten daily.