Salted Pork
Overview
The salted pork I ate when I was a child was given to me by relatives in the countryside in winter. My mother would slice it up and steam it. It was delicious, salty and fragrant, and left an endless aftertaste.
Tags
Ingredients
Steps
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Wash the pork belly and pat dry with paper napkins.
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Cut the pork belly into two pieces, heat the wok, and sear the skin part of the pork belly.
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Set the fried pork belly aside.
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Add salt and star anise to the wok over low heat, stir-fry until slightly brown, then stir in the five-spice powder.
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Stick the salt mixed with five-spice powder around the pork belly.
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After gluing evenly, put it in a plastic bag and tie it tightly, then put it in the refrigerator to marinate for about 3 days.
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I marinated it for five days. Since I didn’t have time to do it at work, I marinated it for two more days
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Wrap the marinated pork belly in tin foil
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Tie the foil paper tightly at both ends.
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Bake in the middle rack of the oven at 200 degrees for 30 minutes. The aroma wafts out when roasted.
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The roasted salted pork is ready to be sliced and served. Add some colored peppers to garnish.
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The roasted salted pork is ready to be sliced and served. Add some colored peppers to garnish.
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Slice the roasted pork belly and serve on a plate, add some bell peppers to garnish.
