Wind cured pork
Overview
How to cook Wind cured pork at home
Tags
Ingredients
Steps
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Wash the pork.
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Cut the large pieces into long strips.
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Use scissors to pierce one end of the meat and tie with string.
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Rub the salt on the meat, be sure to evenly distribute it, otherwise some of it will be very salty!
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Hang the salted meat in a cool and ventilated place to let the moisture in the meat drain away!
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The next day, take off the meat and rub it with white wine!
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Mix Sichuan peppercorns and five-spice powder together and rub it on the meat. Then jar it!
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Cover, place in a cool and ventilated place, and marinate for about a week!
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Take it out after a week and hang it on the balcony. It is best not to let the sun shine. It can be recovered in 15-30 days!
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After a month, take it back and wash it, cut it into pieces according to the serving size, put it in a plastic bag and put it in the refrigerator for convenience when eating!
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Take a slice, steam it for 30 minutes and it’s ready to eat!
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Another plate of hind shanks!
