【Minnan】Soy sauce flavored bacon
Overview
As a foodie, my rule is to do it without asking others. Making your own delicious food to share is the most fulfilling! Not only can you have fun making delicious food yourself, but you can also configure the desired taste and quality according to your own eating habits. Especially in today's era of frequent food safety incidents, there is nothing more reassuring than doing it yourself. Chinese people have had the habit of making bacon since ancient times, mainly to facilitate preservation and prevent the meat from spoiling. Since its development, bacon has evolved into an indispensable ingredient during the Spring Festival! Generally, bacon is usually made one after another when the autumn wind begins, sooner or later depending on the region. The most famous cured meats today are Sichuan-style bacon, Hunan bacon, and Cantonese-style bacon, each with its own unique flavor. No one can define who wins and who loses, only what flavor you like. If you have a unique opinion, please leave a message to explain which one is the best! Bacon can generally be classified as air-dried or smoked, with the latter having a stronger flavor and a milder aftertaste than the former. You can each take what you want... There are quite a few people making cured meats around the Spring Festival. I hope my publication can catch up... What I want to introduce today is a traditional ancient flavor. When I was a child, I often saw my neighbors hanging out soy sauce meat and I never knew why I did it. It wasn’t until later that I realized that I was waiting for the birth of a delicious ingredient! Different from the bacon made in other places, we use light soy sauce, which is soy sauce, to marinate it and add some spices to increase the flavor. The color of the bacon produced is ruddy and the fragrance of soy sauce and spices is very attractive. I would like to share it with all friends who like bacon and hope it will be useful to you. Maybe you can also try a different approach...
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Ingredients
Steps
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When you buy pork belly, use a knife to scrape the skin and remove any stray hairs
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Cut into small strips. According to customary arrangements, I cut into 6 strips. Spread all the meat with white wine and marinate for half an hour [1 cup of high-quality white wine at 50 degrees]
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Pour the spices into water and wash them. If there are seeds in the peppercorns and star anise, remove them to avoid affecting the taste
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Pour all the spices and black pepper into a small pot, add 3 bowls of water and cook over low heat until half a bowl remains. While it's still hot, add sugar and maltose and stir to dissolve, then let cool
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Mix the original soy sauce and spice water, spread it on the meat and marinate it
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Depending on the weather, it can be marinated outdoors or refrigerated, and it can be taken out after marinating for 2 days. Straw knots or other ropes can be used to tie them up
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Hang to air dry for a few days, and when the required dry humidity is reached, it can be stored and stored
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Then as time goes by, delicious food develops.
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Finished product
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Finished product
