Guizhou Style Pork

Overview

I highly recommend this style of pork belly to everyone. It’s easy to make and tastes great. You’ll know it once you try it!

Wash the pork belly and drain the water.
Preparation materials: light soy sauce, rock sugar, white wine, pepper, allspice
Put all the ingredients into a stainless steel pot, bring to a boil and let cool completely. You can put the meat into the pot first, use a bowl to measure the amount of water needed to soak the meat, and then add light soy sauce according to this amount so that it is not wasted. Add rock sugar according to your own taste. If you like it sweeter, add more, and if you don't like it, add less. The peppercorns used are the peppercorn shells that were sifted out when making sausages earlier, an appropriate amount. Appropriate amount of white wine. A little five spice powder.
Add the drained pork belly and soak for 36 hours, turning several times in between.
After 36 hours, pick it up, put it on a rope and hang it in a ventilated place. When it is dry, wash it and store it in the refrigerator.
When eating, take out a piece and steam it on the rice, and the aroma will fill the air.