Homemade Preserved Pork Belly
Preserved Pork Belly (五花臘肉) has an apple-sweet flavor that Is very popular in Chinese cuisine. You can buy it easily, but it isn’t hard to make at home.
Cured, Pork Belly, Prague Powder, Preserved
level tbsp. Salt
substitute with Sherry or Brandy
Light Soy Sauce
Prague Powder #2 or Saltpeter
In a small bowl, dissolve the sugar and salt in the boiling water and then add the Rice Wine, Soy Sauce, and the Curing Salt (Prague Powder #2 recommended).
Cut the Pork Belly into slices 2 -3 cm. thick.
Place the slices of pork belly into a plastic bag, or other suitable container and pour over the curing solution.
Refrigerate the pork for two days, turning as necessary to ensure all the pork comes into contact with the curing liquid.
After wet-curing, dry the slices and hang in a cool, dry place, ideally with a breeze or draft, and air-dry for a minimum of 4 days until the exterior is leather-hard and dried.
Store the cured product in the refrigerator until needed.
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