Homemade Chinese Preserved Pork |
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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 4 |
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With Chinese New year just 4 more days to go, I'm sharing one of the common Chinese New Year dishes. This preserved pork is one of the major preserved delicacies commonly used as major CNY dishes to celebrate the spring festival. Read more . Other than preserved pork (bacon), the other two major preserved delicacies are preserved ducks and preserved Chinese sausages commonly use in fried rice. These preserved delicacies also make good traditional gifts during the festive seasons. It always bugs me that commercially made preserved pork may contain industrial grade coloring and nitrate, due to this reason it prompted me to make my own dried pork. Ingredients:
500g pork belly |
marinade |
30g sugar |
40g light soya sauce |
1/2 tsp dark soya sauce1 1/4 tsp salt |
1 1/2 tbsp rose wine ( i do not have, so i use chinese cooking wine – shaoxing wine) |
1/4 tsp chicken stock powder or msg (optional) |
Directions:
1. Cut pork belly pork 1.5cm thickness strips. Pierce a hole on top of a strip of meat to pass string with a knot. (I didn't poke any holes because I did not use the hanging method)
2. Mix marinade sauce in a sealed container and add pork in it and marinate overnight in the refrigerator. Stir and turn meat often to allow even marinate. I kept them in the refrigerator for 2 days.
3. Hang to dry in the sun for 3-4 days and store a few days before serving.
4. I didn't hang them openly as I was afraid of the flies. Instead I placed them on oven rack supported by a plastic basin, then covered with food cover.
5. I had great sun for 1 day, the next day was cloudy and I continued to sun bathing them for 2 more days. Once dry, store for few days before consume.
6. To serve, steam dry pork (lap yuk) over high heat. To save time, I steamed in rice cooker along with rice. I placed the dried meat in a small plate and when the rice was about to dry, I placed the plate on top of the rice and continued to cook until the rice cooker switch popped up. Once the rice was ready, the meat was also ready.
7. Slice the dried meat thinly and serve with rice or use as stir fried food ingredients.
8. Tips on meat preservation:
9. If you plan to eat within 2, 3 weeks and the indoor temperature is lower than 20 degrees Celsius with humidity below 60%, you can opt to store in an outside storage with good ventilation and without direct sunlight. Otherwise, you must refrigerate in 4 degrees Celsius so it can last about 3-4 months. To have it last for 6 months to a year, you have to seal and freeze it.
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