The flavor of the new year - bacon

Overview

We don’t eat bacon in my hometown in the Northeast, but we follow the local customs. I also like to eat bacon. My husband picks some bacon every year for the New Year to my parents, brothers and sisters. There are many ways to dry the bacon. I will only introduce our family’s method

Tags

• private kitchen
• homemade ingredients
• pork sitting pork
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 There is no need to wash the 15 kilograms of pork belly, it will be soaked in water and put into a large basin

   

2. 2 Pour the Sichuan peppercorns into the pot and stir-fry over low heat until fragrant

   

3. 3 Add salt and stir-fry until salt changes color

   

4. 4 Fry until the salt changes color

   

5. 5 Spread salt and pepper evenly on the meat and marinate for more than 7 days, turning frequently

   

6. 6 My husband marinated it for 10 days this time to allow the meat to ferment sufficiently and taste more mellow. Then he tied it with a rope and hung it on the balcony to dry. The temperature is low in the twelfth lunar month and it will not dry out quickly and the meat will not go bad

   

7. 7 It will be almost ready if it is dried for seven to 10 days. This time it was overdone and tasted a bit hard!

   

8. 8 There is a numbing pepper flavor in the cured meat. Soak it in warm water for a few hours before eating to make it softer and less salty. Then steam it in a pot and slice it for cooking or eat it directly and marinate it. It is delicious