To makePork belly, specifically Sichuan pork belly, Hunan pork belly, and Cantonese pork belly are the most popular.Sichuan pork belly, in particular, dominates the market, even leading to the creation of "pork belly stir-fried."Fortunately, this is the right time to make pork belly.Sausage, let's learn a few methods and try them this year.

Home-made pork belly

Ingredients:Preparation:

Pork bellySalt,Sugar,White wine,Soy sauce,Dark soy sauce, Vitamin C tablets,Ginger,Garlic, as needed.

Method steps:

1. Heat the salt and evenly coat the meat. Pierce holes in the meat and hang it to dry for about 3 hours;

2. Place the meat in a bowl, add half a bowl of soy sauce, 2 tablespoons of dark soy sauce, 40ml of white wine, and stir until well combined, then marinate for 12 hours;

3. Hang the meat to dry for 12 hours, then return it to the bowl, and re-coat with the marinade, and addStar aniseBlack pepper and ground cinnamon;

4. Add a few Vitamin C tablets, sprinkle on the meat, and add minced garlic and ginger, then marinate for about 12 hours.

Tips:

Do not use too much dark soy sauce, otherwise the meat will turn very dark.

Home-made Sichuan pork bellyIngredients preparation:

Pork belly, five spice powder,AniseStar anise, Sichuan peppercorns,Black pepper, white wine.Method steps:

1. Cut the pork belly into pieces, and prepare a large bowl;

2. Place the meat in the bowl, add salt, and evenly coat each piece of meat with salt;

3. Add a little sugar, pour in the anise, star anise, and Sichuan peppercorn-infused wine, and add five spice powder and black pepper;

4. Turn the meat and cover it, let it sit overnight, then remove it and rinse it with warm water, hang it to dry;

5. Place the meat in a bowl, add soy sauce and dark soy sauce to color it, then add a little five spice powder and mix it, and then hang it;

6. After about a week of drying, you can see that the meat has started to release oil, which is basically done.

Tips:

Before cooking pork belly, you can soak it in rice water for a while, which can reduce the saltiness.

Authentic Sichuan pork belly

Ingredients preparation:Pork

10 kilograms,Fine salt 200 grams, five spice powder 30 grams, 100 grams, sugar 50 grams, dried pine.Method steps:1. Cut the pork into pieces 6 to 15 cm wide and 20 to 40 cm long, and use skewers to poke small holes;

2. Place the pork in a pot, and fry the Sichuan peppercorns, then pour the hot salt and the pork, and coat it, then put it in a ceramic container;

3. Place the pork skin down, and then place it in a cool place to marinate for 10 days, and turn it over once a day;

4. Remove the marinated pork, poke holes and hang it on a rope;

5. Use an iron pot or iron bucket, put dried pine in it, and place a rack on top, place the pork on top;

6. Then smoke the pork until it turns brown, and hang it to dry for about 15 days.

Tips:

Smoking

should take about 15 minutes, otherwise the color will be too dark.

Smoked baconIt takes about 15 minutes to smoke, otherwise the color will be too dark.