Arhat belly
Overview
How to cook Arhat belly at home
Tags
Ingredients
Steps
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If the pork belly is very dirty when you buy it, you need to wash it inside and out, remove everything else, and rub it with salt until it is clean. The fat side should be facing outwards, and the smooth side should be on the inside. If the fat is inside, the aspic will not be shaped, leaving only one opening and sewing the rest
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Cut the fresh meat into shreds. The skin is twice as lean as the meat. The total weight in the picture is 2 kilograms, which is more suitable for novices. If you fill it too much, it may explode. I put it at three or four kilograms. Note: the soft skin of the meat should be scraped and shredded from both sides. There should be no fat on the skin. The aspic is afraid of being oily.
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Add some salt, mix well, and pack
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Sew with thread and sew inward to avoid tearing
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You can suture any place you feel is unsafe
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Add your favorite onion, ginger, garlic, and peppercorns and cook for 40 minutes. When you put it in, it will float. Remember, after it boils, cook slowly over low heat, otherwise it will explode. Also, when it is almost cooked, it will sink to the bottom. You need to keep an eye on it and turn it over to prevent it from sticking to the pan
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This is cooked belly,
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Pack it in a plastic bag. When pressing, there will be some soup left. Use a heavy object to press it overnight. The indoor temperature should not be too high, otherwise it will break. I made it in the summer and turned on the air conditioner at 24 degrees.
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The finished product the next morning
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Finished product
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Cut it however you want
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It's very chewy and delicious. Remember, only salt can be put in the shredded pork skin, not chopped green onion or garlic. It will affect the shape and make it fall apart. When eating, get some garlic paste or something for dipping. Do not eat it refrigerated, and never freeze it
