Homemade bacon

Overview

While the chill is still here and this year’s bacon pictures haven’t been sorted out yet, I’ll share last year’s bacon with you in the form of a recipe. This is Dongguan bacon I learned from my neighbor last year

Tags

• side dishes
• homemade ingredients
• hunan cuisine
• old man
• winter recipes
• banquet dishes
• lunch
• coarse salt
• five spice powder
• light soy sauce
• old soy sauce
• pork belly
• rice wine
• white sugar

Ingredients

Steps

1. 1 Pork belly

   

2. 2 Prepare a large basin and prepare for pickling;

   

3. 3 Add salt and rub salt evenly on each piece of meat;

   

4. 4 Add sugar and sprinkle a small amount of sugar on the salted meat;

   

5. 5 The wine is soaked in cumin, star anise, and Sichuan pepper. Then put the five-spice powder in. My neighbor’s grandparents said that it is best to brew this wine in advance. The longer it becomes, the more fragrant it will be, and it can be stored for several years;

   

6. 6 Flip the meat up and down to allow it to absorb various seasonings more evenly;

   

7. 7 Cover the prepared pork belly and let it sit overnight; take off the lid the next day, pour the meat into a basin of warm water and strain it;

   

8. 8 Hang to dry, preferably without dripping;

   

9. 9 After the pork belly is dried for about 1 hour without moisture, you can adjust the dark soy sauce and light soy sauce to color the meat. If you like it darker, add more dark soy sauce. If you don’t like it, add more light soy sauce, and then add some five-spice powder;

   

10. 10 Next is the process of air-drying and sun-drying. Day 1: It was still dripping with soy sauce when it was first hung, but it seemed to be drying slowly in the afternoon...

    

11. 11 Days 2 to 7: Omit N words here...

    

12. 12 Day 8: Do you see any changes? It has become oily due to the sun~~~and if you smell it close, the fragrance is fragrant...