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Cantonese dry aged pork belly
Cantonese dry aged pork belly

Before you jump to Cantonese dry aged pork belly recipe, you may want to read this short interesting healthy tips about How to Elevate Your Mood with Food.

Many of us have been conditioned to think that comfort foods are not good and are to be avoided. Sometimes, if your comfort food is candy or some other junk food, this is very true. Soemtimes, comfort foods can be very healthy and good for us to consume. There are a number of foods that, when you eat them, can improve your mood. If you seem to feel a little bit down and you’re in need of a happiness pick me up, try some of these.

Eggs, believe it or not, can be actually wonderful at dealing with depression. Just make sure that you do not throw away the egg yolk. Whenever you would like to cheer yourself up, the yolk is the most crucial part of the egg. Eggs, specifically the yolks, are loaded with B vitamins. These B vitamins are terrific for helping to elevate your mood. This is because these vitamins improve the function of your brain’s neural transmitters (the parts of the brain that affect how you feel). Eat an egg and feel a lot happier!

Now you realize that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Go with these tips instead!

We hope you got insight from reading it, now let’s go back to cantonese dry aged pork belly recipe. You can cook cantonese dry aged pork belly using 8 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Cantonese dry aged pork belly:
  1. Prepare 4 lbs pork belly cuts
  2. You need 150 ml San-J Organic tamari sauce
  3. Take 50 ml Lee kun kee dark premium soy sauce
  4. You need 50 ml Shaoxin rice wine
  5. Take 50 ml Rum
  6. Prepare 120 g brown sugar
  7. You need 60 g sea salt
  8. Provide 20 g Sichuan peppercorn
Instructions to make 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.

Dry cured meat usually takes about a whole month to mature in cold dry winter days where no direct sun is allowed. Pancetta is dry-cured pork belly, which is the same cut that bacon is made from. Pancetta is a perfect beginner's recipe. Trim the edges of the belly to create a uniform rectangle. You can either remove the skin now, or remove it before eating; I prefer to do it now.

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