Dry bacon

Overview

Cantonese people love to eat Cantonese-style bacon. Many people start to dry it when the autumn wind comes, but it is the best when it is dried about a week before the winter solstice! This has something to do with the season and weather, it’s especially delicious!

Tags

• snacks
• sichuan cuisine
• highly pure rice wine
• pork belly
• very fresh soy sauce
• white sugar

Ingredients

Steps

1. 1 Pluck the pork belly, wash it, and cut it into multiple strips, about a finger thick. Run it through warm water (about 32 to 38 degrees) and let it dry

   

2. 2 Find a clean pot to put the pork in. It is best not to use a plastic pot. Pour in 55% pure rice wine (if not available, you can use Fenjiu), sugar, soy sauce, and mix well

   

3. 3 Cover with a lid and let it marinate for eight hours, turning it over halfway to allow the pork to absorb the flavor evenly.

   

4. 4 String one end of the pork with bamboo skin or rope and hang it up to dry. Let it dry in the sun for the first day. If the wind is very strong on the second day, hang it under the eaves and blow it for two or three days. If it is left in the sun for a long time, the oil will change quickly. The air-dried one will be more fragrant and durable

   

5. 5 It's ready to eat when it's 60% dry. The taste will be different every day! (It gets drier every day, and the taste and texture change too). If there is any leftover at the end, you can wrap it up and put it in the freezer, or like us, hang it under the rafters above the wood stove.