How to make cured pork belly
Smoked Pork In eras where food was scarce and there were no refrigerators, smoked pork was important, often made during the cold winter months, and then dried or cooked for several months. Nowadays, the number of people making smoked pork is decreasing, but the tradition still exists. However, it is difficult to preserve it. To prevent smoked pork from disappearing, let's learn how to make it together.
How to make delicious smoked pork - Rose smoked pork
Ingredients Preparation
Pork belly 2 large pieces Spare ribs 2 large pieces of pork Star anise 1 small handful Cinnamon 3 pieces, 2 tablespoons of pepper, 2 large blocks of candied citrus peel, 1/3 tablespoon of five-spice powder, 2 large tablespoons of Shaoxing wine, 2 large tablespoons of rose dew, 2 large bowls of head wine, 1/4 tablespoon of salt MSG Half a tablespoon, sugar.
Method steps
1. Grind the peppercorns and cinnamon, tear the candied citrus peel into small pieces after soaking in warm water;
2. Use a fork to pierce the pork belly and spare ribs evenly, and put them in a vacuum bag;
3. Then put all the ingredients into the meat bag and mix;
4. Refrigerate for 36 hours;
5. Then take it out to dry, after 7 days of air drying, it is smoked pork.
How to make delicious smoked pork - Cantonese smoked pork
Ingredients preparation
5000g of pork ribs, 200g of white sugar, 125g of salt Soy sauce 150g, 100g of white wine, 10g of star anise, 10g of cinnamon, 10g of star anise.
Method steps
1. Cut the ribs into long pieces, make a small hole for easy hanging;
2. Wash and drain the pork, then mix the sugar, salt, soy sauce, sodium nitrate and white wine, pour it into a container and stir with your hands;
3. Turn it over twice every 2 hours, try to let the liquid seep into the meat, and it can be marinated for 8 to 10 hours;
4. After the smoked pork is out of the container, put it in the drying room, and keep the temperature between 45 to 50℃, gradually lower the temperature;
5. After 14 hours of smoking the pork, turn it over to ensure uniform temperature, and then take it out after 24 hours.
Tips
When storing smoked pork, keep it clean and prevent pollution, and also prevent rodents and insects.
How to make delicious smoked pork - Fragrant smoked pork
Ingredients preparation
5000g of pork belly, 350g of salt, 200g of white sugar, 175g of soy sauce, 8g of star anise,Fennel 8g of powder, 8g of cinnamon, 10g of star anise, 8g of pepper.
Method steps
1. Dry the fennel, cinnamon, star anise, pepper and other seasonings, then grind and mix;
2. Then pull the pork into 3 to 4 cm thick, 6 cm wide and 35 cm long strips, and rub it with the seasoning;
3. After marinating and mixing, put it in a container for 3 days at a temperature below 10℃, then turn it over once, and then take it out after 4 days;
4. Wash the marinated pork strips in clean cold water, then hang them in a dry, cool and ventilated place;
5. Dry and store for about a week, and then eat.
How to make delicious smoked pork - Sichuan smoked pork
Ingredients preparation
5000g of pork 100g of (liquor),(fine salt) 200g, 30g of five-spice powder (white sugar) 50g
Method steps
1. Cut the pork into 6 to 15 cm wide and 20 to 40 cm long strips, and use a bamboo stick to poke small holes in the meat to allow the liquid to enter;
2. Cook the star anise, add salt and cook, then pour it out, when the seasoning is not hot, rub it on the meat, put it in a ceramic container, meat skin up, the top meat skin up, put it in a cool place, turn it over once a day, and it will take about 10 days;
3. Take out the marinated pork, hang it in a ventilated high place, and dry it until half dry;
4. Put the half-dry meat into a large iron pot or iron barrel, put a layer of sawdust or pine needles on it, and put a iron rack on it, put the half-dry meat on the iron rack, cover it with a pot lid or wooden board, and smoke the meat, then hang it in a ventilated high place, it will take about 15 days.
Tips
The smoking time should be about 15 minutes.
